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.

Yield: 4

Author: Dontmissmyplate

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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.

Prep time: 60 MinCook time: 30 MinRest / Marinate time: 8 hours (optional overnight): 8 HourTotal time: 9 H & 30 M

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Ingredients

Sausage:

• 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)

Pap/Sadza:

• 2 cups maize meal
• 3 cups hot water (add gradually)
• 1 to 1½ cups cold water
• 1 tsp salt
• 1 tbsp butter

Chakalaka (Vegetable Relish):

• 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

Collard Greens:

• 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

Sausage

1. Toast coriander seeds, peppercorns, and allspice berries until fragrant, then crush.
2. Mix spices with ground beef, pork, salt, paprika, garlic powder, cloves, nutmeg, and vinegar until just combined.
3. Let the mixture rest for 20–30 minutes before stuffing.
4. Stuff into casings, then loosely cover and refrigerate for 1–12 hours (overnight recommended).
5. Before cooking, remove from fridge for 10–15 minutes.
6. 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.

Pap / Sadza

1. Mix maize meal with cold water to form a smooth paste.
2. Gradually add hot water while stirring to avoid lumps.
3. Cook on low heat for about 15 minutes, stirring occasionally.
4. Add more maize meal if needed to adjust thickness.
5. Beat with a wooden spoon until smooth, then cover and let rest.

Chakalaka

1. Heat oil in a pan.
2. Sauté onion, carrot, green pepper, chilli, garlic, and ginger until soft.
3. Add curry powder, coriander, and smoked paprika and cook briefly.
4. Add roasted tomatoes, tomato paste, baked beans, and water.
5. Simmer 10–15 minutes until thick.
6. Stir in Worcestershire sauce at the end and season.

Collard Greens

1. Sauté greens in oil or butter until wilted.
2. Add a splash of water or stock, cover, and simmer until tender.
3. 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

650

Fat (grams)

40 g

Carbs (grams)

55 g

Protein (grams)

30 g

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

Please credit dontmissmyplate.

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Braai-Style Spiced Lamb Chops with Pine Nut

This is Part 2 of a Southern African braai-inspired series exploring how traditional grilling culture can be interpreted in a modern home kitchen, shaped by audience input and regional food traditions.

Braai culture across Southern Africa is not uniform. While some regions lean heavily toward beef cuts like T-bone steaks, others incorporate lamb, boerewors, chicken, or fish depending on geography, availability, and personal preference. This diversity highlights how braai is not a fixed recipe system, but a flexible cultural practice that adapts across communities.

This lamb chop recipe came from a recent poll I shared with you all, and I loved seeing what you wanted to explore next in this braai-inspired series.

For this dish, the lamb is marinated overnight using a blend of BBQ spices, curry powder, paprika, rosemary, garlic, and lemon, building deep layered flavour before being grilled and served as a full plate.

It is paired with a fresh salad trio of beetroot, potato, and garden salad, offering contrast in texture and temperature. The combination reflects a classic braai balance: rich, smoky protein alongside simple, fresh, cooling sides that complete the plate without overpowering it.

Start the series here: Peri-Peri Chicken Braai Plate with Cream Soda.

Yield: 2-4

Author: Dontmissmyplate

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Braai-Style Spiced Lamb Chops with Beetroot, Potato, and Garden Salads

Overnight BBQ-spiced braai-style lamb plate served with simple sides and inspired by Southern African grilling traditions and regional meat preferences.

Prep time: 15 MinCook time: 25 MinInactive time: 8 HourTotal time: 8 H & 40 M

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Ingredients

Lamb:

• 4 lamb rib chops
• 2 lamb shoulder chops

Marinade:

• 2 tbsp olive oil (plus more if needed)
• 2 tbsp Worcestershire sauce
• 1½ tbsp lemon juice
• 3 garlic cloves, minced
• 2 tsp salt
• 1 tsp black pepper
• 1 tsp smoked paprika
• 1 tsp fresh rosemary, finely chopped
• ½ tsp salt
• 1 tsp black pepper
• ½ tsp ground cumin
• 1 tsp barbecue seasoning (I used Robertson’s)
• 1 tsp curry powder

Garden Salad:

• 6–8 cups spring greens
• 1 cup cherry tomatoes, halved
• ½ large cucumber, sliced
• ½ large red onion, sliced or diced
• Olive oil and balsamic vinegar, for dressing
• Salt and black pepper, to taste

Beetroot Salad:

• 3–4 cooked beets, diced
• 2 tbsp white vinegar
• 1 tsp sugar
• ½ tsp salt

Potato Salad:

• 4 butter potatoes
• ⅓ cup mayonnaise
• 1 tsp Dijon mustard
• ½ cup slaw mix (cabbage and carrot)
• ⅓ large red onion, finely diced
• Salt and black pepper, to taste

Instructions

1. In a large bowl, combine all marinade ingredients. Coat the lamb chops evenly, cover, and refrigerate for at least 4 hours, preferably overnight for deeper flavour.
2. Remove the lamb from the fridge 20–30 minutes before cooking to allow it to come closer to room temperature.
3. Prepare the beetroot salad by combining the diced beetroot, vinegar, sugar, and salt in a bowl. Mix well and set aside for at least 15 minutes.
4. Boil the potatoes until fork tender. Drain and allow to cool slightly before chopping into chunks.In a bowl, combine the potatoes, mayonnaise, Dijon mustard, slaw mix, and red onion. Season with salt and black pepper, then mix until evenly coated.
5. Add the spring greens, cherry tomatoes, cucumber, and red onion to a large bowl. When ready to serve. drizzle with olive oil and balsamic vinegar, season with salt and black pepper,
6. Heat a grill pan, indoor grill, outdoor grill, or skillet over medium-high heat. Cook the rib chops for 3–5 minutes per side. Cook the shoulder chops for 5–7 minutes per side, depending on thickness and preferred doneness.
7. Remove the lamb from the heat and rest for 5–10 minutes before serving.
8. Plate the lamb chops alongside the beetroot, potato, and garden salads and serve immediately.

Notes

• Overnight marination helps develop deeper flavour in the lamb.
• BBQ spice gives the dish its smoky braai-style profile.
• Lamb shoulder chops benefit from slightly longer cooking for tenderness.

Nutrition Facts

Calories

760

Fat (grams)

48 g

Carbs (grams)

34 g

Fiber (grams)

6 g

Sugar (grams)

10 g

Protein (grams)

42 g

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

Please credit dontmissmyplate.

Did you make this recipe?

Tag @dontmissmyplate on instagram and hashtag it #dontmissmyplate

Peri-Peri Chicken Braai Plate with Cream Soda

This peri-peri chicken braai plate is Part 1 of a three-part series exploring Southern African braai culture, flavour traditions, and modern drink pairings inspired by audience voting.

At the centre of Southern African cooking is the braai, a social and culinary tradition built around fire, gathering, and shared meals. It is not just a cooking method, but a cultural experience where food, conversation, and community come together.

In this first part of the series, peri-peri marinated chicken is paired with a classic cream soda, a nostalgic Southern African soft drink known for its bright green colour and vanilla-like sweetness. The pairing reflects a common regional flavour principle: balancing heat and smoke with sweetness and carbonation to soften spice while enhancing grilled depth.

The plate is completed with turmeric yellow rice, grilled corn, and fresh coleslaw, forming a balanced, vibrant summer braai-style meal designed for both flavour and visual storytelling.

This recipe is intended not only as a step-by-step guide, but also as an introduction to how braai culture translates into home kitchens using accessible equipment like ovens and indoor grills.

Continue the series: Braai-Style Spiced Lamb Chops with Pine Nut

Yield: 5 servings (2 chicken pieces per serving)

Author: Dontmissmyplate

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Peri Peri Chicken with Yellow Rice, Corn and Coleslaw

A bold and flavorful peri-peri chicken braai plate inspired by Southern African cookout culture. Smoky, spicy chicken is served with yellow rice, grilled corn, fresh coleslaw, and paired with cream soda for a nostalgic summer braai experience. Perfect for gatherings, weekend grilling, or an easy indoor braai-style meal.

Prep time: 25 MinCook time: 50 MinInactive time: 2 HourTotal time: 3 H & 15 M

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Ingredients

Chicken:

• 10 chicken pieces (mix of thighs and drumsticks)
• 2 tbsp Portuguese or chicken seasoning (I used Robertson’s)
• 1 tsp salt
• 1 tsp black pepper
• 1 tbsp chili flakes (optional)
• 1 tbsp olive oil

Peri-Peri Marinade:

• 4–5 garlic cloves, unpeeled
• 3–4 bird’s eye or Thai chili peppers
• 1 red bell pepper, core removed and halved
• ½ large onion, cut into wedges
• 1 tsp salt
• 2 tsp smoked paprika
• 2 bay leaves
• 1 tsp dried oregano
• ¼ cup olive oil
• Juice of 1 lemon
• 2 tsp lemon zest
• 1–1½ tsp red wine vinegar
• 1 tsp chili flakes
• 2–3 tbsp fresh parsley, for garnish

Yellow Rice:

• 1½ cups basmati rice
• 3 cups water
• 1 tsp curry powder
• 1 tsp rice seasoning
• 1 tbsp butter or oil
• 2–3 star anise
• 2 bay leaves
• 1 tsp salt
• ¼ cup raisins (optional)

Corn:

• 4 corn cobs, in husks
• Butter
• Salt, to taste
• Peri-peri or Old Bay seasoning

Coleslaw:

• 4 cups pre-shredded slaw mix (cabbage and carrot)
• ⅓ cup mayonnaise
• 1 tbsp vinegar
• 1 tsp sugar
• Salt and black pepper, to taste

Instructions

1. Season the chicken with Portuguese seasoning, salt, black pepper, chili flakes, and olive oil.
2. Roast the bell pepper, chili peppers, onion, and garlic cloves at 400°F (200°C) for 15–20 minutes. Remove the chili peppers and garlic after 15 minutes to prevent burning and bitterness.
3. Add the roasted vegetables to a food processor along with the remaining marinade ingredients. Blend until mostly smooth. Reserve ½ cup of the marinade and refrigerate for later.
4. Coat the chicken thoroughly with the remaining marinade and marinate for at least 2 hours, preferably overnight.
5. Preheat the oven to 400–425°F (200–220°C).
6. Pat the chicken pieces lightly dry with a paper towel, then place them on a wire rack over a baking tray or grill pan. Roast for about 35 minutes, flipping halfway through cooking.
7. Brush the chicken with some of the reserved peri-peri sauce near the end of cooking. Broil for 3–5 minutes for a lightly charred finish, if desired.
8. Rinse the rice until the water runs mostly clear.
9. Add the rice, water, curry powder, rice seasoning, butter, star anise, bay leaves, salt, and raisins (if using) to a pot. Bring to a boil uncovered, then reduce heat, cover, and simmer until tender and fluffy.
10. Steam or grill the corn until tender. Remove the husks and lightly char if desired. Finish with butter, salt, and peri-peri or Old Bay seasoning.
11. Combine the slaw mix in a bowl. In a separate bowl, whisk together the mayonnaise, vinegar, sugar, salt, and black pepper. Toss with the vegetables until evenly coated.
12. Serve the peri-peri chicken with yellow rice, corn, and coleslaw. Pair with a chilled cream soda for the full braai-inspired experience.

Notes

• Traditionally, braai food is cooked over an open flame or braai stand, but oven roasting and indoor grilling work well for home kitchens.
• Cream soda is a nostalgic and widely recognized pairing in Southern Africa, especially during braais and summer gatherings.
• Leftover peri-peri chicken works well in wraps, sandwiches, or rice bowls.

Nutrition Facts

Calories

720

Fat (grams)

32 g

Carbs (grams)

58 g

Fiber (grams)

5 g

Sugar (grams)

12 g

Protein (grams)

45 g

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

Please credit dontmissmyplate.

Did you make this recipe?

Tag @dontmissmyplate on instagram and hashtag it #dontmissmyplate