GRILLED BOEREWORS/SAUSAGE
Method:
Brush the boerewors/sausage and grill lightly with Olive oil.
Preheat the grill. Turn the heat down to low and place the
boerewors/sausage on the grill.
Grill on one side for ±5 minutes, before turning over and leaving
for another ±5 minutes.Cooking times will vary depending on the
thickness of the boerewors/sausage.
GRILLED RUMP STEAK
Method:
Brush the rump steaks with olive oil.
Leave the steaks out of the refrigerator for 3-4 hours, to reach
room temperature.
Brush the grill lightly with oil.
Preheat the BBQ on high with the lid open for 3-5 minutes.
Place the steak on the grill:
±3 minutes on one side (stop here for a rare steak) and then turn
the steak over and leave for another 3 minutes (stop here for a
medium rare steak). Add your seasoning of choice.
Turn the BBQ off and leave for ±1-2 minutes with a closed lid
(your steak is now well done).
Boerewors (as much as desired)
Olive oil
Rump Steaks (Each ±20mm thick)
Olive oil
Seasoning of choice
19
Prepare the
boerewors/sausage
with the BBQ hood
open.
Summary of Contents for SPHINX
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