Braai-Style Homemade Boerewors Sausage with Cherry Plum
This is Part 3 of my braai-inspired series, and the final plate brings everything full circle with one of the most iconic elements of Southern African food culture: boerewors.
After exploring peri-peri chicken in Part 1 and BBQ- and curry-spiced lamb in Part 2, this final installment shifts focus to the centerpiece of many braai gatherings: sausage. In many Southern African homes, boerewors is not just another protein on the grill; it is often the anchor around which everything else is built. From the fire itself to the sides and conversations shared around the table, it holds a central place in the braai experience.
Traditional boerewors is typically made with a higher fat content (often around a 70/30 lean-to-fat ratio), which is key to its signature juiciness and flavour when grilled over open heat. That balance of fat is what gives it its distinctive texture and keeps it from drying out during the braai process.
For this final plate, I also followed through on the community vote, which leaned heavily toward sausage over fish. That result raised an interesting reflection on how different proteins fit into braai culture. While fish certainly plays an important role in some coastal traditions and regions, sausage remains one of the most recognizable and widely enjoyed staples of everyday braai cooking.
Rather than overcomplicating the process, I kept this recipe grounded and accessible. The sausage is made using seasoned ground meat, which can easily be prepared at home and stuffed into casings for full control over flavour and texture. It also serves as a practical introduction for anyone interested in trying homemade boerewors without needing specialized cuts or advanced butchery skills. I used a sausage-stuffing attachment for a KitchenAid mixer, though standalone sausage stuffers work just as well.
The plate is completed with classic sides: pap/sadza, chakalaka, and collard greens. These are not simply additions to the meal; they create balance. Pap/sadza provides the foundation, chakalaka brings heat and spice, and the greens add freshness and contrast. Together, they complete the structure of a proper braai plate.
To close the series, I paired the meal with a cherry plum drink, another choice inspired by the community vote. Throughout this series, drinks have played a subtle but important role in reflecting how braai culture extends beyond food alone. The drink adds brightness and balance, complementing the plate rather than competing with it.
This final recipe is less about complexity and more about completeness: a full braai experience that brings together fire, food, sides, and shared culture on one plate.
Braai-Style Boerewors Sausage with Pap, Chakalaka, and Collard Greens
A traditional boerewors-style sausage made from seasoned ground meat, stuffed and grilled for a classic Southern African braai plate. Served with soft pap, rich chakalaka (vegetable relish), and collard greens, and paired with a refreshing cherry plum drink.
Ingredients
- 2.4 lb ground beef (not too lean)
- 1 lb ground pork
- 2 tsp salt
- 1 tsp whole black peppercorns
- 2 tbsp whole coriander seeds
- 1/2 tsp whole allspice berries
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/8 tsp ground cloves
- 1/8 tsp ground nutmeg
- 1 tbsp red wine vinegar
- 1 packet sausage casings (standard pack; amount used will vary depending on stuffing size for 3.4 lb meat)
- 2 cups maize meal
- 3 cups hot water (add gradually)
- 1 to 1½ cups cold water
- 1 tsp salt
- 1 tbsp butter
- 1 onion, chopped
- 2–3 carrots, grated
- 1 chilli pepper, minced (optional)
- 2–3 garlic cloves, minced
- 1 inch ginger, grated (optional)
- 1/2 cup roasted tomatoes, diced
- 1/2 green bell pepper, chopped
- 1/2 cup baked beans
- 1 tbsp curry powder
- 1 tsp coriander spice
- 1 tsp smoked paprika
- 1 tbsp tomato paste
- 2 tbsp cooking oil
- 1 cup water
- 2 tbsp Worcestershire sauce
- Salt and pepper to taste
- 4–5 cups collard greens
- 2 tbsp oil or butter
- 1 tbsp garlic powder
- Salt to taste
- Splash of water or stock
- Splash of vinegar
Instructions
- Toast coriander seeds, peppercorns, and allspice berries until fragrant, then crush.
- Mix spices with ground beef, pork, salt, paprika, garlic powder, cloves, nutmeg, and vinegar until just combined.
- Let the mixture rest for 20–30 minutes before stuffing.
- Stuff into casings, then loosely cover and refrigerate for 1–12 hours (overnight recommended).
- Before cooking, remove from fridge for 10–15 minutes.
- Grill over medium heat or bake at 325°F (160°C) for about 30 minutes, turning halfway, until browned and cooked through. Do not pierce sausages while cooking.
- Mix maize meal with cold water to form a smooth paste.
- Gradually add hot water while stirring to avoid lumps.
- Cook on low heat for about 15 minutes, stirring occasionally.
- Add more maize meal if needed to adjust thickness.
- Beat with a wooden spoon until smooth, then cover and let rest.
- Heat oil in a pan.
- Sauté onion, carrot, green pepper, chilli, garlic, and ginger until soft.
- Add curry powder, coriander, and smoked paprika and cook briefly.
- Add roasted tomatoes, tomato paste, baked beans, and water.
- Simmer 10–15 minutes until thick.
- Stir in Worcestershire sauce at the end and season.
- Sauté greens in oil or butter until wilted.
- Add a splash of water or stock, cover, and simmer until tender.
- Finish with salt and vinegar
Notes
- Always wash sausage casings properly according to packet instructions before use.
- Resting the sausage mixture before stuffing improves texture and handling.
- Do not cook sausages on high heat; low to medium heat prevents splitting.
- Pap texture can be adjusted by adding more maize meal or water depending on preference.
- Stuffing sausages takes practice; small tears or uneven lengths are normal for first attempts.
Nutrition Facts
Calories
650Fat (grams)
40 gCarbs (grams)
55 gProtein (grams)
30 gI am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Pumpkin Peanut Wheat Porridge (Nhopi)
Inspired by Zimbabwean Nhopi and Kenyan Uji wa Ngano
There is something deeply comforting about warm porridge cultures across Africa. Whether it is maize-based, millet-based, sorghum-based, or wheat-based, many of us grew up with some version of a hot, nourishing bowl that anchored mornings, cold days, illness recovery, or simple moments of comfort.
During my recent trip to Kenya, I tried uji wa ngano, a creamy wheat porridge often served with plenty of hot milk. It immediately reminded me of the porridges I grew up eating in Zimbabwe. One of the most popular versions, alongside maize meal porridge served with butter or peanut butter, is nhopi — a pumpkin and peanut butter porridge, sometimes thickened with maize meal. Rich, lightly spiced, earthy, and deeply nostalgic, it remains a beloved comfort food across generations.
That experience made me curious about how these traditions could speak to each other.
This recipe became a fusion of both ideas. Instead of using pumpkin as the main base like traditional nhopi, I used creamy wheat as the foundation and allowed roasted butternut and peanut butter to layer warmth, sweetness, richness, and familiarity into the porridge.
The bulgur wheat adds texture and grain bite similar to Kenyan wheat porridge, while the cream of wheat and powdered milk helps create a smoother, creamier consistency. Cardamom, brown sugar and cinnamon bring warmth that ties the dish together beautifully.
The final result sits somewhere between the two traditions: creamy, comforting, lightly spiced, and deeply filling. It is the kind of breakfast that feels both grounding and exploratory at the same time.
Pumpkin Peanut Wheat Porridge
A creamy wheat porridge with roasted butternut, peanut butter, and warm spices inspired by Zimbabwean and Kenyan breakfast traditions (nhopi and uji wa Ngano).
Ingredients
- ½ cup bulgur wheat
- ⅓ cup cream of wheat
- 2½ cups water
- 3–5 cups milk (adjust as needed)
- 2 to 2½ cups roasted butternut, mashed
- 2 tbsp peanut butter
- 2 tbsp brown sugar or honey (adjust to taste)
- ½ tsp cardamom
- ½ tsp cinnamon
- ½ tsp salt
Instructions
- Heat the water in a medium or large pot over medium-high heat. Add the bulgur wheat, reduce the heat to medium-low, and simmer for 10–12 minutes, or until softened.
- Stir in the Cream of Wheat and whisk continuously for about 3 minutes. If the mixture thickens too quickly, gradually add water, 1/4 cup at a time, until smooth.
- Add the cinnamon, cardamom, salt, and roasted butternut squash. Whisk well, adding a little milk as needed to create a smoother texture.
- Next, stir in the powdered milk for extra richness and creaminess. Add the brown sugar and peanut butter, then continue adding milk until the porridge reaches your desired consistency, simmering gently over low heat. Adjust seasoning to taste if needed.
- Serve warm with optional toppings such as crushed peanuts, honey, and a sprinkle of cinnamon.
Notes
For the butternut squash, you can roast it beforehand for deeper flavor. Brush the squash with olive oil, then season with cinnamon, salt, and optionally a little brown sugar.
Place it cut-side down on a parchment-lined baking sheet and roast in a 400°F / 200°C oven for about 40 minutes, or until the flesh is soft enough to pierce easily with a fork.
Once all the ingredients are combined, adjust the consistency toward the end of the cooking process using milk as needed.
For a thicker, more nhopi-style texture:
- Use more butternut squash
- Use less milk
- Simmer longer for a denser consistency
For a looser Kenyan-style wheat porridge:
- Add more milk
- Use slightly less butternut squash
- Keep the texture smooth and pourable
Nutrition Facts
Calories
320Fat (grams)
13 gCarbs (grams)
42 gFiber (grams)
6 gSugar (grams)
9 gProtein (grams)
9 gI am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Zimbabwean Gango (Meat Medley and Greens)
Gango is a deeply comforting and richly layered Zimbabwean dish that brings together multiple meats, cooked in a savory onion and tomato base (also known as muto) with tender greens. Traditionally made with a combination of beef, chicken, and sausage, it’s the kind of meal that feels abundant, hearty, and deeply satisfying. It’s not an everyday dish for many households! Gango is often reserved for weekends, gatherings, or moments when you want to cook something special and filling. On the other hand, it is also a resourceful dish, a way to use different cuts of meat and turn them into something rich, comforting and full of flavour.
In Zimbabwe, meat has historically been a luxury for many families, particularly in the rural areas, which is why dishes like gango feel so intentional. Instead of relying on heavy seasoning, the flavor often comes from the quality of the meat itself, combined with simple aromatics like onion, garlic, and tomato, and sometimes peppers. When done right, the result is a dish that tastes full, balanced, and naturally rich without needing much intervention.
This version uses sirloin beef chunks, chicken thighs, and sausage, finished with collard greens for a slight bitterness that balances the richness. It’s best served with sadza (traditional cormeal side), rice, or any starch that can soak up the sauce. For those who enjoy heat, a chili sauce or a fresh chili relish works beautifully on the side.
Zimbabwean Gango (Meat Medley with Greens)
A hearty Zimbabwean-style gango made with beef, chicken, sausage, and collard greens, simmered in a rich onion and tomato base. A comforting, special-occasion dish perfect with sadza or rice.
Ingredients
- 1–1.25 lbs chuck or sirloin beef (cut into chunks)
- 4 chicken thighs, skinless and boneless, chopped
- 2 sausages (boerwoers, bratwurst or similar), sliced
- 1 large onion, sliced
- 4 garlic cloves, minced
- 4 Roma tomatoes, chopped
- 2 tbsp tomato paste
- 1 red bell pepper, diced (optional)
- 1 chilli pepper, chopped (optional)
- 1 bunch collard greens, chopped
- 1 - 1 1/2 cups stock (or water + one 10g boullion cube)
- 1 beef stock cube (optional)
- 1 tsp curry powder
- 1 tsp paprika
- 1 tsp black pepper
- 2 tsp salt
- 1 tbsp Royco Usavi mix beef flavour (optional)
Instructions
- In a Dutch oven, sear the beef, chicken, and sausage in batches. Remove and set aside.
- In the same pot, cook onion and garlic until softened (3 min). Add the bell and chilli peppers, cook for 2-3 min.
- Add tomatoes and tomato paste. Cook until thick, glossy and slightly reduced (5 min).
- Add the stock cube, curry powder and spices. Cook 30–60 seconds and adjust as needed to taste.
- Return all meats to the pot. Add stock (do not fully submerge, you are not making a stew).
- Bring to a gentle simmer, cover slightly, and cook 30 minutes, removing the lid completely to reduce the liquid in the last 10 minutes.
- Stir in collard greens and cook for another 10–15 minutes until tender,
- Adjust seasoning again and reduce to desired consistency.
Notes
- Meat quality matters: If using supermarket beef, consider marinating lightly with salt, pepper, garlic and other spices beforehand.
- Stock matters: If flavor feels flat, use stronger stock or add a second cube sparingly.
- Don’t rush the reduction as flavor develops as liquid reduces.
- Best with sadza or rice.
Nutrition Facts
Calories
550Fat (grams)
35 gProtein (grams)
40 gI am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.