Coiled Boerewors with Charred Chiles

At a South African braai, boerewors goes on the grid as one long spiral, and piercing it is practically a crime. Its coriander, clove and nutmeg blend perfumes the whole yard as fat drips onto the coals. Two long skewers pushed crosswise through the coil hold it together so you can turn it in one move. Medium coals are essential; too hot and the casing splits before the center cooks. Blister a few yellow chiles alongside and spoon a jammy tomato relish over each wedge.