The best way to braai boerewors is over gentle coals. Keep turning the boerewors so that one side of the casing does not become too crispy as it might burn. Do not overdo the braaing. Boerewors is best when it is still nice and juicy. The risks involved with eating underdone/raw boerewors is minimal, and some people even eat a piece of completely raw boerewors from time to time. You basically want all the meat in the boerewors done medium, with the natural juices kept in by the casing providing the rest of the pleasure. Do not let it rest for too long before eating. About 2 or 3 minutes is ideal. Just long enough for the juices to cool down sufficiently not to burn your mouth when eating.