Authentic Namakwa Sausage
Namakwa sausages are unique to the Namaqualand with the finest meats and our secret blend of herbs and spices, we have transformed the average sausage into something great!
Namakwaland-Inspired Lamb Sausage Preparation
This recipe is for cooking fresh lamb boerewors-style sausages available at Keursnit on a braai (BBQ) or pan, with a spicy twist and a braaibroodjie side grilled sandwich, a South African favorite.
What You Need (Serves 4 Adults)
Sausages:
– 800 g (1.8 lbs) fresh lamb boerewors or lamb sausages (buy pre-made, ~200 g per adult)
Spice Rub:
– 1 tsp smoked paprika (for smoky kick)
– ½ tsp chili flakes (for a little heat, optional)
– 1 tsp crushed coriander seeds
– 1 tbsp olive oil (to stick the spices)
– **Braaibroodjie Side** (like a cheesy toast treat):
– 8 slices white bread (thick, like Albany)
– 200g cheddar cheese (grated, sharp for adults)
– 1 large tomato (sliced thin)
– ½ red onion (sliced thin)
– 2 tbsp chutney (Mrs Ball’s Original, for tangy sweetness)
– 2 tbsp butter (soft, for spreading)
Serving:
– Fresh parsley (chopped, for garnish)
– Optional: 1 bottle South African red wine (e.g., Pinotage)
Calories: ~600 kcal per person (sausage + braaibroodjie)
How to Prepare and Eat (Steps)
1. Wake Up the Sausages (5 minutes):
– Take sausages out of the fridge (let them sit for 15 minutes to reach room temp, keeps them juicy).
– Mix smoked paprika, chili flakes, coriander seeds, and olive oil in a small bowl.
– Brush the spice mix over the sausages with a basting brush or your hands.
– Why: Spices add adult-friendly heat and Namakwaland’s bold flavors.
2. Make Braaibroodjies (10 minutes):
– Spread butter on one side of each bread slice.
– On the unbuttered side of 4 slices, spread ½ tbsp chutney, then layer tomato slices, onion slices, and 50 g grated cheese per sandwich.
– Top with another bread slice.
– Wrap each sandwich in foil (like wrapping a present, keeps cheese melty.
– Why: Braaibroodjies are a South African braai must-have, perfect with sausages.
3. Cook the Sausages (15–20 minutes:
– Braai (BBQ):
– Light your braai (medium coals, ~200°C/390°F, when you can hold your hand 10 cm above for 5 seconds).
– Place sausages on the grill (not over direct flames, use indirect heat to avoid bursting).
– Cook for 15–20 minutes, turning every 3–4 minutes with tongs until golden brown and 74°C/165°F inside.
– Skillet (if no braai):
– Heat a large skillet over medium-low heat (no oil, sausages have fat.
– Add sausages, cook for 15–20 minutes, turning often until browned and 74°C/165°F inside.
– Safety: Cook to 74°C/165°F to kill bacteria. Don’t prick sausages (keeps juices in).
4. Cook Braaibroodjies (10–15 minutes):
– Place foil-wrapped braaibroodjies on the braai (cooler edge, not hot center) or in a 180°C/350°F oven.
– Cook for 10–15 minutes, flipping once, until cheese melts (unwrap one to check).
– Why: Melty cheese and chutney pair with spicy sausages for adult comfort food.
5. Serve and Enjoy (5 minutes):
– Slice sausages into bite-sized pieces (2–3 cm, easier to eat).
– Unwrap braaibroodjies, cut into triangles (like pizza slices).
– Arrange on plates, sprinkle sausages with parsley (like green sprinkles).
– Pour Pinotage wine (optional, for sipping, ~150 ml per adult).
– Eat hot with braaibroodjies, dipping in extra chutney if you like!
– Tip: Serve with a side salad (e.g., cucumber, tomato) for freshness.
Total Time: 45–55 minutes
Safety: Ensure sausages hit 74°C/165°F. Wash hands and tools after handling raw meat.
