Zengeza’s Favourite Sausages: Our Traditional Family Recipe

In Zimbabwe, the sizzle of sausages on the braai is the sound of community, celebration, and good times. 

But not all sausages are created equal. At Pronto Meats, our traditional boerewors and sausages have become legendary, a flavour that families from Zengeza to Chitungwiza and Seke seek out. This page is dedicated to the craft, ingredients, and passion that go into making Zengeza’s favourite sausages.

A Time-Honoured Recipe: The Secret to Our Flavour

The heart of our famous sausage is a secret family recipe that has been passed down and perfected over years. It’s a delicate balance of coarsely ground, high-quality meat—predominantly beef with just the right amount of pork for succulence—and a signature blend of toasted spices. While many modern sausages are filled with rusk and artificial flavourings, we believe in tradition. Our recipe heroes the authentic taste of roasted coriander, nutmeg, cloves, and black pepper. This aromatic combination creates a nostalgic, savoury, and deeply satisfying flavour that is unmistakably Pronto Meats. It’s the taste of a true Zimbabwean braai.

The Art of the Grind: Quality Ingredients, Expertly Made

A great recipe is nothing without great ingredients. Our commitment to quality starts with the meat we use. Unlike other butcheries, we use only premium cuts of beef and pork for our sausages. There are no off-cuts or mystery meats—just pure, honest ingredients. Our expert butchers grind the meat fresh every single day in our Zengeza butchery. This process is crucial; the texture must be coarse enough to provide a satisfying bite, but fine enough to hold the sausage together. The fresh mince is then mixed with our spice blend before being carefully piped into natural casings, which provide that signature 'snap' when you bite into them. This hands-on, artisanal approach is what sets our sausages in Zengeza apart from mass-produced alternatives.

Cooking Our Sausages: The Butcher’s Best Advice

To truly honour our sausages, it’s important to cook them correctly. Rushing the process is the biggest mistake you can make.

1. The Perfect Braai: The key to grilling our boerewors is indirect heat. Don't place them over roaring flames, as this will split the casings and dry out the meat. Cook them slowly over medium coals, turning frequently, until they are beautifully browned and cooked through. Never, ever prick the sausage, as this lets all the delicious juices escape!
2. Pan-Frying: If cooking indoors, place the sausage in a cold pan with a tiny splash of water. Cook on low heat with a lid on for about 10 minutes to steam it through, then remove the lid, turn up the heat slightly, and brown the outside.

The Choice for Every Occasion in Chitungwiza, Seke, and Beyond

Our sausages are more than just food; they are a part of life’s events. They are the star of weekend braais, the comfort in a simple weeknight meal of sausage and sadza, and a staple for family gatherings across the region. We are incredibly proud that when people in Chitungwiza and Seke plan an important event, they make the trip to Pronto Meats in Zengeza to stock up on our sausages. It is a testament to the trust and reputation we have built, one delicious link at a time. 

Visit us today and taste the tradition for yourself.