With 124 years of South African heritage, SAB has played an integral role in the social fabric of the country – and there’s not much more social than a braai on Heritage Day.
“Nothing beats celebrating Heritage Day like a true South African with boerewors on the braai, a lekker beer bread on the side and an ice-cold beer in your hand,” says Anton Erasmus, Trade Brewer at SAB.
Traditional braais are usually accompanied by a variety of meat, side dishes and a dessert. Types of meat could range from steaks, sausages, lamb chops to chicken and sosaties. For the traditional side dish, garlic bread is always a winner, but meilies, pap or roosterkoek will also be suffice. As for dessert, don’t forget the koeksisters or malva pudding to satisfy your sweet tooth.
Try this beer inspired recipe:
Braai time: 15 minutes
- 600g thick boerewors
- Organic olive oil (for drizzling)
- 6 garlic cloves (finely chopped)
- ½ large onion (diced)
- Pinch of salt
- 2 tablespoons treacle sugar
- 2 tablespoons white wine vinegar
- 1 cup of Castle Lager
- 2 tablespoons tomato paste
- 2 tablespoons curry powder
- Fry curry powder in a dry pan for one minute, add tomato paste and stir. Deglaze the pan by adding the Castle Lager and white wine vinegar.
- Bring to the boil, then add treacle sugar, salt, diced onion and chopped garlic. Boil for about two minutes. Remove from the heat and add olive oil. Let the marinade cool slightly.
- Place a pack of thick boerewors into a sealable plastic bag or container. Cover with the beer marinade and refrigerate for one hour.
- Braai boerewors over hot coals or on the gas if you’re in a hurry. Alternatively, cook in the marinade in a 200° preheated oven.