Recipe for Beer-marinated Boerewors – the perfect addition to your Heritage Day braai

2 tsp curry powder
1 tbspn tomato paste
340 ml Black Label
2 tbspn white wine vinegar
2 tbspn treacle sugar
1 tsp salt
1 onion, diced
1 clove garlic, chopped
¼ cup olive oil
500-600g thick boerewors

How to
Fry curry powder in a dry pan for 1 minute. Add tomato paste and stir. Deglaze the pan by adding beer 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.

Recipe provided by SAB Miller and originally sourced from Follow SAB on Facebook (SouthAfricanBreweries) and Twitter (@SABreweries) for the latest news and recipes.

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