Boerewors twisties with sticky tomato chutney

SERVES: 8 TIME TO MAKE: Less than 1 hour

Twist boerewors into bite-sized sausages. These twisties make great finger food while you wait for the rest of the meat to cook.

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BRAAI RECIPES

INGREDIENTS

  • 1 coil PnP Braai Master Boerewors, (about 500g)

Chutney

  • 1 glug PnP Finest extra-virgin olive oil
  • 2 PnP red onions, finely chopped
  • 2 cloves PnP garlic cloves, chopped
  • 500 grams ripe tomatoes, (about 6-8), skinned and chopped
  • 1 John West chilli paste, chopped
  • 1 cup soft brown sugar
  • 125 ml PnP red wine vinegar
  • 2 star anise
  • 1 pinch PnP salt

METHOD

  • Heat a glug of oil in a saucepan and brown onion.
  • Add garlic and fry for 1 minute.
  • Add remaining ingredients and gently simmer until all the sugar has dissolved.
  • Bring to the boil and cook until mixture reaches a chutney-like consistency.
  • Cool, place in sterilised jars and seal, or serve with boerewors.
  • Twist boerewors (or tie with string) into links (short sausages about 4-5cm long).
  • Braai over medium coals until cooked to your liking.