Loaded Boerewors Rolls with Chakalaka

Name: Loaded Boerewors Rolls with Chakalaka
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6
Cuisine: South African
Ingredients: 30 ml (2 Tbsp) sunflower oil; 1 onion, peeled and finely chopped; 1 green pepper, finely chopped; 3 carrots, peeled and grated; 30 ml (2 Tbsp) Robertsons Braai & Grill Spicy BBQ; 45 ml (3 Tbsp) Knorr Chakalaka Soup; 125 ml (½ cup) water; 700 g Boerewors; 6 bread rolls; butter (optional); 100 g feta cheese, crumbled

6 People
50 min.
easy

Boerie rolls are a South African braai classic, and in this Robertsons recipe, a topping of chakalaka and feta cheese takes them to a new level of lekker! You can make the chakalaka ahead of time, keep it in the fridge, and reheat the relish while the boerewors is on the braai.

Tips

• Take care not to over-cook the boerewors. You can check for doneness by cutting into the wors towards the end of the cooking time: it should be piping hot and cooked through in the middle.

• Always rest your boerewors on a plate for 3-4 minutes after it comes off the braai to enjoy the fatty juices.

• If you’d like a smoother chakalaka, whizz it in a blender until it’s the texture you desire.

Ingredients

30 ml (2 Tbsp) sunflower oil
1 onion, peeled and finely chopped
1 green pepper, finely chopped
3 carrots, peeled and grated
30 ml (2 Tbsp) Robertsons Braai & Grill Spicy BBQ
45 ml (3 Tbsp) Knorr Chakalaka Soup
125 ml (½ cup) water
700 g Boerewors
6 bread rolls
butter (optional)
100 g feta cheese, crumbled

Cooking Method

Heat the oil in a saucepan and fry the onions and green peppers until soft.
Add the grated carrots and sauté for a further 10 minutes, or until softened. Add the Robertsons Braai & Grill Spicy BBQ and stir for 1 minute.
In a small bowl, make a smooth mixture of the Knorr Chakalaka Soup and water, and add this to the saucepan. Stir well and simmer over a medium-low heat for 15-20 minutes, or until the chakalaka reaches the desired consistency.
Braai the boerewors over low to medium coals until cooked through, taking care not to burn it on the outside. Remove from the grid and cut into portions.
Slice the rolls lengthways, and butter them (optional). Place a boerewors piece in each roll and top with the chakalaka and crumbled feta.
Serve hot.