This delicious recipe allows the boerewors to absorb the flavour of the beer, and only takes 15 minutes to cook on the braai. Give it a go!
Ingredients
- 600g thick boerewors
- Organic olive oil (for drizzling)
- 6 garlic cloves (finely chopped)
- 1/2 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 teaspoons curry powder
Method
1. 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.
2. 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.
3. Place a pack of thick boerewors into a sealable plastic bag or container. Cover
with the beer marinade and refrigerate for one hour.
4. Braai boerewors over hot coals or on the gas if you’re in a hurry. Alternatively, cook in the marinade in a 200°C preheated oven.
*Recipe courtesy of SAB. Details:www.sab.co.za.
