SOUTH AFRICAN BRAAI CLASSIC Skilpaadjies

Sheep’s liver & bacon parcels, wrapped in caul fat and braaied over open coalsThere’s a dish that separates the seasoned braai master from the beginner, and it isn’t steak. Skilpaadjies — little parcels of spiced sheep’s liver wrapped in lacy caul fat and crisped bacon — are a South African tradition built on nose-to-tail cooking and patience over the coals. Get the fold right, and the caul fat melts into a self-basting crust that keeps every bite juicy. Ready in just over 2 hours, most of it hands-off.

Forget everything you think you know about liver. Wrapped in a lattice of caul fat and a crisp bacon jacket, this humble offal transforms into something rich, smoky, and downright addictive. Skilpaadjies are proof that the best braai dishes aren’t always the obvious ones — they’re the ones your oupa knew about all along.

Warm spice, crackling bacon, and a filling so tender it practically melts — skilpaadjies are a masterclass in texture and technique. This is old-school South African cooking at its finest: humble ingredients, transformed by fire, care, and a proper fold. Allow around 2 hours from start to finish, with most of that time letting the liver mellow in milk.

Ingredients:

• 1.5 to 2 kg caul fat (netvet)
• 750 g sheep’s liver, cleaned
• 1 packet bacon
• 1 onion, finely chopped
• 2 cloves garlic, finely chopped
• 1 slice white bread
• ½ tsp (2.5 mL) finely ground cloves
• ½ tsp (2.5 mL) nutmeg
• ½ tsp (2.5 mL) fresh thyme, chopped
• 2 tbsp (30 mL) brown vinegar
• 2 tbsp (30 mL) Worcestershire sauce
• Salt and pepper, to taste

Method

1. 1.  Prep the caul  (10 min) — Soak until pliable and glossy, then trim into neat 10×10 cm squares.
2. 2.  Tame the liver  (1 hr soak) — Milk-soak to mellow the flavor and soften the texture.
3. 3.  Build the filling  (10 min) — Pulse liver, half the bacon, aromatics, and spice into a smooth, well-seasoned paste.
4. 4.  Fold with intent  (15 min) — A tablespoon per square, folded tight — this is what holds everything together over heat.
5. 5.  Wrap and secure  (10 min) — Bacon-wrapped, toothpick-pinned, braai-ready.
6. 6.  Fire it up  (30–45 min) — Over medium coals until the bacon crisps and the caul renders into a golden, self-basted crust.

How to Make Skilpaadjies — Caul Fat–Wrapped Liver Parcels for the Braai

Irene Muller

Bacon‑wrapped medallions with grilled lemon and a rustic spread of sides is a feast in itself.

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Prep Time 45 minutes mins

Cook Time 45 minutes mins

Total Time 2 hours hrs 30 minutes mins

Course Appetizer, Dinner, lunch

Cuisine South African

Servings 8

Equipment

• Braai

Ingredients

  

• 1.5 to 2kg caul fat netvet
• 750g sheep's liver
• 1 packet bacon
• 1 onion finelychopped
• 1 slice white bread
• ½ tsp finely ground cloves
• ½ tsp nutmeg
• ½ tsp fresh thyme chopped
• 2 tbsp brown vinegar
• 2 tbsp Worcestershire sauce
• salt & pepper to taste

Instructions

 

• Prep the caul  (10 min) — Soak until pliable and glossy, then trim intoneat 10×10 cm squares.
  
• Tame the liver  (1 hr soak) — Milk-soak to mellow the flavour and soften the texture.
• Build the filling  (10 min) — Pulse liver, half the bacon, aromatics, and spice into a smooth, well-seasoned paste.
• Fold with intent  (15 min) — A tablespoon per square, folded tight— this is what holds everything together over heat.
• Wrap and secure  (10 min) — Bacon-wrapped, toothpick-pinned, braai-ready.
• Fire it up (30–45 min) —Over medium coals until the bacon crisps and the caul renders into a golden, self-basted crust.

Keyword Bacon, Caul Fat, Sheeps Liver, Worcestershire sauce