Jean says, “Get your hinged grid out. A great way to feed lots of people without turning individual sausages. Ask your butcher to make you one long untwisted sausage. You’ll need metal skewers for this. The secret of juicy sausage is to braai it slowly over a low heat.”
Herb and Garlic Sausage Coil
1.6kg sausage coil
2 bay leaves, torn
15ml fresh rosemary leaves, chopped
15ml fresh thyme leaves
30ml chopped Italian parsley
8 sage leaves
3 cloves garlic, sliced
salt and freshly ground black pepper
30ml olive oil
Coil the sausage into a long tight spiral. Place two large metal skewers at right angles through the sausage to secure it.
Peel lemon rind with a vegetable peeler and slice into thin strips. Combine the lemon rind, fresh herbs and oil into a small bowl. Squeeze half a lemon out into the herb–olive oil mixture. Sprinkle the coil with the mixture. Reserve some mixture for later. Braai coil over medium-low heat until brown underneath, then turn it over. Sprinkle with remaining herb–oil mixture. Braai until sausage is cooked through.
Michael’s wine recommendation – CLICK HERE
Jean Nel is an Outdoor Cooking Coach, something he does professionally and with consummate ease with his beloved Weber Kettle and Gas Braais. This recipe is taken from Braai the Beloved Country.
Already a best-selling author of his first book, Braai the Beloved Country, Jean is back with his considered and expansive book on getting the best out of your gas braai, Cooking with Gas. The braai veteran has put together a collection of stunning, crowd-pleasing recipes that gradually teach you how to use your shiny new gas braai.
Cooking with Gas and Braai the Beloved Country are both published by Jacana Media.