Meatballs with fire-roasted chakalaka

Posted on 20 September 2018

Sausage hacks

There’s more to wors than serving it with pap or in a hotdog roll. Impress your braai crew with this new way to work with spicy sausage meat.

Meatballs and chakalaka. Image: Samantha Pinto


You’ll need some hot coals for this one. Serve with pasta, pap or freshly baked bread. Serves 6
• 1kg sausage (we used chicken)
• 1 large onion, skin on
• 2 large tomatoes
• 2 green peppers
• 3T extra-virgin olive oil
• ½ lemon
• 1T dried Italian herbs
• 1–2 medium-size chillies, deseeded and chopped (optional)
• salt and pepper

Remove the meat from the sausage casing, and portion into 30 balls (each about the size of an egg yolk). Leave in the fridge or a cool area. Place the onion, tomatoes and green peppers directly on the lowest-heat coals. Leave them
to cook for 8–12 minutes, turning them every 2 minutes.

Don’t be alarmed when the outsides blacken – that’s what you want. Place in a ziplock bag to ‘steam’ and cool down.

Thread kebab sticks with five meatballs each and place on the braai grid over low-medium coals. After 2 minutes, flip them over and grill for another 2 minutes.

Remove from the heat and cover with a lid to steam for a further 4 minutes (if you leave them on the fire, they will dry out too much).

Remove the charred skin from all the veggies. (Hold under a running tap or use a damp cloth to wipe off the skin.)

Don’t worry if all the blackened bits don’t come off – this will add a smoky flavour.

Deseed the peppers and roughly chop all of the vegetables. Drizzle with olive oil, lemon juice and herbs, and mix together. If you want a hot chakalaka, add the chilli now.

Remove the meatballs from the kebabs, and serve with chakalaka and your starch of choice.

Tip: You can use any kind of sausage for these recipes – boerie, chicken, pork, beef, lamb or ostrich

Words and styling by Amerae Vercueil

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