Serves 4

Ingredients:

  • 1 packet of the best boerewors/sausage you can find
  • Tomato relish
  • 2 onions, sliced
  • 5 garlic cloves, peeled & grated
  • 1-2 chillis, chopped
  • 1 tin chopped tomatoes
  • 1 teaspoon sugar
  • 1 teaspoon garam marsala
  • Salt
  • Pepper
  • Olive oil

Directions:

  1. Light a cobblestone and wait a few minutes until it has turned grey. Or, if you don’t have a cobblestone on hand, ready your briquettes in the Cobb.
  2. Place the deep pan onto the Cobb and cover with the lid to become hot for 5 minutes.
  3. Remove the lid and place the onions into the pan with a little oil and close the lid again.
  4. Cook for 15 minutes until the onions start to soften. Make sure to stir every now and again.
  5. Add the garlic and chilli (you can decide how hot you want it, 1 chilli for spicy, 2 chillis for hot) and cook for a further 10 minutes with the lid on.
  6. Add the garam marsala and cook with the lid off for 3-5 minutes until fragrant and then add the tomatoes, sugar, a pinch of salt and a good crack of pepper.
  7. Close the lid and let it go for another 10 minutes. Then remove the lid and let it simmer away for 10-15 minutes.
  8. Remove the pan and add the grill grid and the fenced roasting rack.
  9. Place the boerewors onto the roasting rack and close the lid.
  10. Let it cook for about 20 minutes depending on the thickness of your sausage.
  11. When you want to serve, heat up the pan and sauce again and let your sausage rest.
  12. Serve on a fresh hotdog roll with some rocket, your succulent boerewors and lots of relish.

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