The best boerewors is low in fat and well flavoured. Usually, this means a detour to your butcher for his own recipe. Often the supermarket boerewors lacks significant flavour (and that is when braai spice is required!) and a grain-fed meat supplier is well worth finding.
Boerewors should be braaid over gentle coals, turning frequently. You don't want one side to become crispy but rather aim for even cooking. Try not to overdo your boerewors as it may become dry and flavourless. The best prepared boerewors is done medium with the natural juices still present. Your boerewors can be enjoyed straight off the coals as no resting period is required. Warren recommends waiting a few minutes to prevent the juices burning your mouth!
Tomato Relish
No boerie roll is complete without delicious homemade tomato relish. Helen makes the best relish that compliments the yummiest boerewors roll.
1 onion, chopped
2 cloves garlic, crushed
2 cans chopped tomatoes
2 tbsp tomato paste
1 tbsp brown sugar
1tsp braai spice
tsp dried herbs (basil, oregano or mixed herbs)
1 chilli, chopped (optional)
Fry the onion in a little oil, until transparent. Add the garlic, tomatoes, tomato paste and sugar, and simmer for 20 minutes. Add the chilli, braai spice and herbs just before serving.
lekker
ReplyDelete