On sunny South African weekends, a braai is a must, but you’ll need some new techniques. Good meals or even just appetisers might be the means. That something unusual may be found in these liver sosaties, which are made using a unique cut of meat and presented in an unconventional manner. Liver pairs well with the savoury bacon, spicy cayenne pepper, earthy mushrooms, and tangy pickled onions. You may put it on the snack table during the braai and wow your guests.
Liver Sosaties Suggestion
The marinade is the star of this dish, which is otherwise simple to prepare. The liver will absorb the marinade’s tangy, somewhat spicy flavour, which will soften and season the meat without the use of any artificial ingredients. Marinating the bacon is an option for those who want to get fancy. Spice it up with some paprika, pepper flakes, sesame seeds, or even some smashed garlic. The stovetop grill works OK, but the braai’s char and smoke provide a whole new dimension.
Do something unusual at the next barbecue you host. Liver sosaties, which are often made with tougher cuts of meat, are really rather soft and make a great first course for a weekend meal with loved ones.
Liver sosaties recipe
Course: Main, Side
Cuisine: South African
Difficulty: Easy
Servings: 4-8 servings
Prep time: 20 minutes
Cooking time: 30 minutes
Total time: 50 minutes
Ingredients
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500 g ox or beef liver, cubed
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12.5 ml mustard
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25 ml peach or fruit chutney
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5 ml onion flakes
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90 g fine breadcrumbs
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6 rashers bacon, rind removed and cut into strips (or streaky bacon)
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2 medium tomatoes, cut into wedges
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hard-boiled eggs, sliced
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25 ml cooking oil
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25 ml lemon juice
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10 ml Worcestershire sauce
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1 pinch cayenne pepper
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200 g pickled onions
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2 green bell peppers, cut into chunks
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salt and pepper to taste
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parsley
Method
- Mix the oil, mustard, lemon juice, chutney, Worcestershire sauce, onion flakes and cayenne pepper together..
- Use to marinate liver for four to five hours.
- Remove liver, pat dry and toss in breadcrumbs, coating them well.
- Thread pepper chunks, folded bacon strips, pickled onions, and liver cubes onto the skewers.
To serve
- Place the sosaties on a greased grilling pan and grill for about 10 minutes on each side. (Also perfect for the braai)
- During the last few minutes, add tomato wedges to the ends of the skewers.
- Sprinkle with salt and pepper while grilling.
- Serve with sautéd mushrooms, tossed in rice.
- Garnish with hard-boiled egg and parsley.