I want a BBQ with two useful areas: one to cook gently and one to finish the colour. Flames licking the casing do not make a better sausage.
Set up two heat zones
Thaw and dry the links. On charcoal, bank the coals to one side; on gas, leave a burner lower or off. Aim for a moderate covered-grill temperature around 180–200°C. The lid thermometer measures the chamber, not the hot grate directly over a burner. Clean the grate and lightly oil the food or grate using a safe grill-oiling method.
Cook away from the fiercest heat
Start over indirect heat with the lid down. Turn every few minutes and allow about 15–25 minutes for thawed links, depending on thickness and grill conditions. Move to direct heat briefly for colour near the end. If fat flares, move the sausages to the cooler side; do not leave them in the flames.
Check the centre
Use at least 71.1°C for pork, beef and lamb sausages (72°C on a whole-degree display), or 74°C for poultry. Check more than one and rest on a clean plate for 2–3 minutes.
Use tongs, not a fork, and keep a clean serving plate separate from the raw-meat tray. Bratwurst suits mustard and sauerkraut; Boerewors works with grilled onions and bread. See the raw-rib guide before adding a rack: it needs a different schedule.
What to make with it
For a complete meal, try Boerewors & Tomato Relish Rolls or Boerewors & Onion Gravy Mash. Each recipe includes measured ingredients and serving suggestions.
