Boerewors twisties with sticky tomato chutney

By admin
12 October 2012

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

Preparation: Less than an hour

Serves: Eight


Main Ingredients

1 coil boerewors, (about 500g)


1 glug PnP olive oil

2 onions, finely chopped

2 cloves garlic, chopped

500 grams ripe tomatoes, (about 6-8), skinned and chopped

1 chilli paste, chopped

1 cup soft brown sugar

125 ml PnP red wine vinegar

2 star anise pinch salt and milled pepper

Recommended wine: PnP shiraz or Dutoitskloof shiraz


  • 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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