BOEREWORS TWISTIES WITH STICKY TOMATO CHUTNEY

SERVES: 8 TIME TO MAKE: LESS THAN 1 HOUR

Twist boerewors into bite-sized sausages. These twisties make great finger food while you wait for the rest of the meat to cook.

INGREDIENTS 1 coil PnP Braai Master Boerewors, (about 500g)

CHUTNEY

1 glug PnP Finest extra-virgin olive oil 2 PnP red onions, finely chopped 2 cloves PnP garlic cloves, chopped 500 grams ripe tomatoes, (about 6-8), skinned and chopped 1 John West chilli paste, chopped 1 cup soft brown sugar 125 ml PnP red wine vinegar 2 star anise 1 pinch PnP salt

METHOD Heat a glug of oil in a saucepan and brown onion. Add garlic and fry for 1 minute. Add remaining ingredients and gently simmer until all the sugar has dissolved. Bring to the boil and cook until mixture reaches a chutney-like consistency. Cool, place in sterilised jars and seal, or serve with boerewors. Twist boerewors (or tie with string) into links (short sausages about 4-5cm long). Braai over medium coals until cooked to your liking.

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