What would a South African braai gathering be without a wheel of boerewors? Make a line break from the same old boerewors with this Jasper Wiele recipe, the butternut relish will score bonus points with your braai crow.
1 packet 500 g diced butternut
2 onions – sliced
2 cloves garlic – chopped
8 sprigs of thyme
1 teaspoon of ground coriander
1 teaspoon of cumin
1 teaspoon of chopped parsley
2 tablespoons of tomato paste
1 cup of balsamic vinegar
½ cup of sugar
½ cup of water
¼ cup of sultanas
2 packets of boerewors (400g each)
olive oil
seasoning of your preference
1 packet of skewers, soaked in water for about an hour (this prevents them from burning)
Change it up, If butternut isn’t your favourite, then rather use sweet potato. Its sweet earthy taste makes a great substitute.
Say no to dry wors. The secret to not overcooking your wors is braaiing it on medium heat while using tongs to turn the wors regularly to ensure an even heat distribution.
to turn the wors regularly to ensure an even heat distribution.
Rest your meat - To keep your wors juicy make sure you allow it to rest for a few minutes before serving. This gives the moisture a chance to sink back into the meat and ensures none of the precious juices are lost when you cut it open.
