The Smokin’ Elk’s Catherine Wheel Sausage
Bonfire Night calls for sausages, and this Catherine wheel boerewors is the perfect recipe for firework celebrations. Smokey sausage meets melted cheese and a delicious spicy pebre sauce. It’s the perfect Bonfire Night sausage recipe.
Bonfire Night always brings back happy memories. When I was a nipper, we’d go around to my Nan’s for a bonfire and some fireworks. There would always be a Catherine wheel nailed to my Nan's shed door and it was always one of the highlights. The food was simple: sausages and jacket potatoes. So here’s a combination of those happy memories — a Catherine wheel sausage!
What type of meat to use for a Catherine wheel sausage?
Now for this, I’ve used a type of sausage called a boerewors. Boerewors sausage originated in South Africa, with a distinct spiral shape and containing no less than 90% of coarsely ground meat. I've gone for a cheese boerewors for this recipe – beef sausage stuffed with cheese. I mean, what's not to like?!
Where can you buy boerewors?
You can buy boerewors from a lot of places online and some butchers. I ordered mine from a place called Limpopo Biltong.
How to cook boerewors?
Boerewors is traditionally braaied (grilled over charcoal or wood). I like to use my Kamado Joe Kettle Joe to cook this directly over the coals.
How do I know when my sausage wheel is cooked?
Sausages are safe to eat once they reach 73 °C. I like to use my Thermapen ONE to check the temperature and ensure they are safe before serving.
What can you serve with Catherine wheel sausages?
Catherine wheel sausages go great in a toad in the hole or served with mash and gravy! I have also opted to add pebre to mine – a delicious Chilean sauce.