3 BOERIE RECIPES FOR YOUR NEXT BRAAI

As the weather warms up, this easy recipe will be the only we’re making this season.

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BOERIE TWISTIES PLATTER

TOTAL TIME 30 minutes
SERVES 6–8 as a starter

INGREDIENTS
2 packets (500g each) boerewors
1 packet nacho corn chips
Smashed avocado or store-bought guacamole
Spicy tomato salsa (see below)

METHOD

1. Keeping the casing intact, portion and twist boerewors into 18–20 smaller sausages.
2. Place into a folding braai grid and cook over coals to your liking.
3. Serve twisters on a platter with nacho chips, avo or guacamole and spicy tomato salsa for dipping.

SPICY TOMATO SALSA

MAKES 2 cups

This is a great sauce to accompany any of these boerewors dishes.

INGREDIENTS

2 Tbsp oil
2 onions, chopped
4 cloves garlic, chopped
1–2 red chillies, deseeded and chopped
1 sachet (50g) tomato paste
1 can (400g) peeled and chopped tomatoes
1 Tbsp Worcestershire sauce
Pinch of sugar Salt and ground black pepper

METHOD

1. Heat oil in a pan and stir-fry onions until translucent.
2. Add garlic and chilli, and cook until fragrant, about 2 minutes.
3. Add tomato paste and cook for a minute.
4. Pour in tomatoes, Worcestershire sauce and sugar, and season.
5. Simmer for 5 minutes until slightly reduced and saucy.

BOERIE ‘STOKBROOD’

TOTAL TIME 40 minutes
SERVES 6–8 as a starter

Serve with your favourite boerie roll sauces – mustard, chutney or the tomato salsa

INGREDIENTS
2 packets (500g each) boerewors
1kg store-bought bread dough

METHOD

1. Twist boerewors into 10 smaller sausages, then cut into individual portions.
2. Thread sausages onto 10 skewers and braai for 3–4 minutes over medium coals to brown the outside. Remove and cool.
3. Divide dough into 10 balls. Wrap dough around sausages and pinch the edges to enclose. 
4. Braai over medium coals for 15–20 minutes or until dough is cooked through.

BOERIE BURGERS

TOTAL TIME 30 minutes
MAKES 4

INGREDIENTS
2 coils (500g each) beef and dhania sausage
4 burger buns, sliced open
½ punnet (90g) salad leaves, washed
1 can (400g) chakalaka

METHOD

1. Halve sausages, shape into 4 pinwheels and thread on skewers.
2. Braai sausage to your liking, then remove skewers.
3. Top buns with salad leaves and spoonfuls of chakalaka.
4. Place sausage ‘patty’ in buns.

Recipes and photography: Fresh Living Magazine