Beer-marinated boerewors
| Recipe By: | Monche Muller |
| Serves: | 4 |
| Cooking Time: | 25 - 30 minutes |
| Prep Time: | 15 minutes plus 1 hour marinating time |
Ingredients
- 600 g Thick boerewors
- organic olive oil, for drizzling
- 6 cloves garlic cloves, finely chopped
- 1/2 large onion, diced
- A pinch salt
- 2 Tbsp treacle sugar
- 1 tsp white wine vinegar
- 340 ml beer
- 45 ml tomato paste
- 2 tsp curry powder
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Cooking Instructions
- Fry curry powder in a dry pan for 1 minute. Add tomato paste and stir. Deglaze the pan by adding beer (preferably Black Label, the beer of Champions) and white wine vinegar.
- Bring to a boil then add treacle sugar, salt, diced onion and chopped garlic. Boil for about 2 minutes. Remove from heat and add olive oil. Let the marinade cool down slightly.
- Place a pack of thick boerewors into a sealable plastic bag or container. Cover with the beer marinade and refrigerate for 1 hour.
- Braai boerewors over hot coals (or on the gas if you're in a hurry) and baste regularly with marinade or cook in the marinade in a preheated oven of 200°C.
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