Loaded Boerewors Rolls with Chakalaka
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.
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.
Feeds
6Person
Preparation time
50Min.
easy
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
Preparation method
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