Keep the boerewors straight during braaing by cooking them on sosatie sticks. To develop maximum flavour and keep the sausage juicy we marinate before and baste during cooking. Do not overcook.
YOU WILL NEED
- 2 kg best quality boerewors
- sosatie sticks
- 1 cup (250 ml) Ina Paarman’s Barbeque Marinade
- 3 long French loaves
- olive oil
- 2 butter lettuce, washed and broken into smaller pieces
- 6 - 8 very ripe red tomatoes, sliced
- Ina Paarman's Green Onion Seasoning
- 3 - 4 onions, sliced into rings
- 1 x 320 g Ina Paarman’s Peach Apricot Chutney
Cut the wors into 15 cm lengths and push an oiled sosatie stick through each piece. Cut through the skin of the sausage along the length with a pair of kitchen scissors and remove the skin. This helps the marinade to penetrate better.
Pour some of the Barbeque Marinade into a flat platter and roll the skewered sausages in the Marinade to coat the meat. Pile coated sausages on a clean plate. Cover and leave in the fridge until ready to braai. Can be overnight or even just half an hour.
Braai over hot coals, turn and baste with fresh Marinade at regular intervals. The sausages will cook much faster without the skin, therefore be careful not to overcook and dry out.
Towards the end of the cooking time, put the whole unsliced French loaves on the braai and toast the outside. Remove loaves from the braai and slice lengthways, but not right through. Remove some of the soft interior of the bread and drizzle the inside with olive oil. Line the bread with green leaves and sliced tomatoes seasoned with Green Onion Seasoning.
Pull out the sosatie sticks. Lay the sausage along the length of the bread. Add onion rings. Spoon the Peach Apricot Chutney generously over the filling.
Cut into 10 cm lengths for serving.