Herbed boerewors with pinwheel stokbrood

SERVES: 6 TIME TO MAKE: Less than 1 hour

A fun, fresh take on a classic boerie roll!

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BRAAI RECIPES

INGREDIENTS

  • 1 roll PnP Grabouw boerewors, (about 500g)
  • 10 ml PnP thyme
  • 10 ml PnP rosemary
  • 1 handful sage leaves
  • 6 bamboo skewers, soaked in water
  • 500 grams PnP bakery dough, (remember to pre-order)
  • 1 jar PnP Finest marula and apricot chutney, (250ml)
  • 6 thin bamboo sticks

METHOD

  • Unroll boerewors on a board, then reroll sausage tucking in herbs as you go.
  • Secure with skewers and cook over medium hot coals.
  • Divide dough into 6 pieces and roll into long sausages.
  • Wrap dough around sticks and pinch to secure.
  • Cook over medium-hot coals, turning slowly so they cook evenly.
  • Serve boerewors with ‘stokbrood’ and chutney.