On the braai: mini eisbeins and cauliflower salad


Rum, spice and lots of garlic make this juicy eisbein braai a delicious meal worth all the praise


Mini eisbeins

6 Eskort Mini Eisbeins

125ml (½c) Eskort Secret Rib Sauce

60ml (¼c) Eskort Secret BBQ spice

60ml (¼c) rum

30ml (2T) thyme, chopped

4 garlic cloves, chopped

Cauliflower salad

2 large cauliflower heads

60ml (¼c) olive oil

60ml (¼c) butter, melted

5ml (1t) turmeric

5ml (1t) cayenne

30ml (2T) curry powder

5ml (1t) salt

250ml (1c) Nkomazi AMASI?

410g (1 can) baked beans


Mini eisbeins

  • Light a fire and get your coals ready.
  • Place the eisbeins on a double layer of tinfoil.
  • Mix the rest of the ingredients and pour over the eisbeins. Close the foil and place in a braai casserole dish.
  • Place the casserole in the coals and cover the lid with coals. Cook for 60 minutes.

Cauliflower salad

  • Break the cauliflower into florets and place in a large mixing bowl.
  • Add the olive oil, melted butter, turmeric, cayenne pepper, curry powder and salt and mix well to marinade.
  • Roast the cauliflower on the braai until golden while the eisbeins are cooking.
  • Remove the cauliflower from the braai, place in a salad dish and mix through the Nkomazi AMASI?and baked beans.
  • Remove the eisbeins from the casserole and tinfoil and place on the braai grid, basting with the juices until sticky.


  • Serve eisbeins with cauliflower salad.

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