Yourmother wrote:Not really a fan of it. Too much unpleasant spice (cloves, all spice), can barely taste the meat, and which is massively overcooked usually due to the coil shape stopping the outside looking like it’s cooked.
There are a few recipes and some are to spicy for even my tastes. Overcooked and dry wors is very common with people who don't know how to cook it. My late father use to say what counts for your wors counts for the wors on the fire "when it's stiff it's ready and only crazies stick forks in their wors"
The trick is to hang it for a while before cooking. You want the skin to be dry before putting it on the fire. Use blasts of intense heat, just a few minutes on each side. Even though it might still seem raw the juices inside will continue to cook it after you removed it from the heat.