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Dakdoritang

1 hour

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Garbure

45 minutes–1 hour

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Lamb ribbetjies with chipotle braaied sweetcorn

2–3 hours

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Corn, Parmesan and chilli salad

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30 minutes

Great value

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20 minutes

Braai recipes

Pickle-brined chicken on the braai with ranch dressing

35 minutes

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30 minutes

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Blue cheese braai rolls with coleslaw

10 minutes

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Duck-and-brisket cassoulet

5 hours 40 minutes

Loaded boerie rolls with pineapple salsa

Difficulty Easy

Prep Time 15 minutes

Cooking Time 20 minutes

Ingredients

6 hot dog rolls
800 g boerewors

For the pineapple salsa, mix:

1 pineapple, chopped
1 red onion, finely chopped
½ cucumber, finely cubed
2 T coriander finely chopped
1 red chilli, finely chopped
1 lime, juiced

To serve

butter

Method

1. Braai the wors on medium coals until cooked to your liking and set aside. Cooking low and slow will prevent the skin from splitting, which keeps the wors juicy.

2. Slice the hot dog rolls in half lengthways and butter. Place on the hot grid until the butter has melted and light char lines are visible.

2. Fill each roll with the wors and a generous serving of salsa.

Find more braai recipes here.

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Dakdoritang

Garbure

Lamb ribbetjies with chipotle braaied sweetcorn

Corn, Parmesan and chilli salad

Tomato pozole

Easy sausage bollito misto

Pickle-brined chicken on the braai with ranch dressing

Mushroom ragù

Blue cheese braai rolls with coleslaw

Duck-and-brisket cassoulet

Loaded boerie rolls with pineapple salsa

Loaded boerie rolls with pineapple salsa

Ingredients

Method