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Loading...A beloved fixture of the South African braai, these small parcels of liver seasoned with onion, vinegar, and warm spices are wrapped in lacy caul fat that crisps over the coals while keeping the meat juicy. The name means "little turtles" in Afrikaans, a nod to their rounded shape once the fat shrinks around the filling. Serve hot off the grid with lemon wedges, mustard, and crusty bread.
Prep Time25 mins
Cook Time15 mins
Total Time40 mins
Servings4
Yield4 main servings (about 12 wraps)
Nutrition Facts
Per serving (estimated)
- 480 kcalCalories
- 36 gFat
- 16 gSaturated Fat
- 6 gCarbs
- 1 gFiber
- 2 gSugar
- 30 gProtein
- 680 mgSodium
- 390 mgPotassium
- 28 mgCalcium
- 9 mgIron
- 9 mgVitamin C
- 8200 mcgVitamin A
Ingredients
For the liver filling
- 500 g lamb or calf liver, trimmed of large veins and sliced into 3 cm strips
- 1 large onion, very finely chopped
- 3 garlic cloves, minced
- 2 tbsp brown vinegar or Worcestershire sauce
- 1 1/2 tsp fine sea salt
- 1 tsp freshly ground black pepper
- 1 tsp ground coriander
- 1/2 tsp dried sage
For wrapping
- 400 g fresh caul fat (crepine or netvet), soaked in cold water for 30 minutes
- 8 fresh or dried bay leaves, roughly torn
- 12 small sturdy toothpicks or soaked wooden skewers
- 1 tbsp neutral oil, for the grill grid
For serving
- 1 lemon, cut into wedges
- Whole-grain mustard, to pass
- Crusty bread or braai broodjies, optional
Directions
- Combine the chopped liver, onion, garlic, vinegar, salt, pepper, coriander, and sage in a bowl and toss well. Cover and marinate in the refrigerator for at least 30 minutes, or up to 4 hours, to allow the vinegar to mellow the liver flavor.
- Drain the caul fat and lay it flat on a clean cutting board. Pat dry with paper towels and cut into roughly 12 cm squares, saving any scraps.
- Working one parcel at a time, lay a square of caul fat on the board, place a small spoonful of the liver filling (about 25 g) in the center, top with a torn bay leaf, then gather the edges of the fat up around the filling to form a neat round bundle.
- Secure each bundle with a toothpick through the gathered top, or tie with a short piece of butcher's twine. Set the parcels on a tray seam-side up while you build the fire.
- Prepare a medium-hot braai fire with a layer of white ash over the coals, or preheat a gas grill to medium (about 200 C / 400 F). Lightly oil the grid to prevent sticking.
- Place the parcels on the grill, seam side down first, and cook for 4-5 minutes per side, turning carefully with tongs so the caul fat crisps evenly without tearing. The fat should be golden and crisp, and the liver just cooked through but still slightly pink inside.
- Rest the wraps for 2-3 minutes off the heat, then pull out the toothpicks and serve immediately with lemon wedges, mustard, and bread if using.
Cook’s Notes
- Always soak caul fat in cold water for at least 30 minutes; this plumps it up and makes it easier to wrap without tearing.
- Do not overcook the liver – it goes from tender to chalky in under a minute. Aim for a quick sear on the outside and just-set inside.
- If caul fat is unavailable, ask your butcher for 'netvet' or substitute with thin slices of back bacon, though the signature lacy crisp will be different.
- Traditionalists on the Karoo braai season the filling only with salt, pepper, and vinegar – feel free to drop the spices for a more classic taste.
- Leftover wraps reheat well in a dry cast-iron pan over medium heat, recrisping the fat without drying out the liver.
