Main Courses

‘Boerie Pretzel Roll’ topped with Asian Chakalaka.

Serves: 4
Difficulty: easy
Prep time: 30 mins
Cook time: 15 mins

Ingredients

Asian Chakalaka
1 onion, finely chopped
1 large carrot, peeled, ends trimmed and grated
½ red pepper, deseeded and roughly chopped
½ green pepper, deseeded and roughly chopped =
½ yellow pepper, deseeded and roughly chopped
2 cloves garlic, finely chopped
2 tsp (10 ml) fresh ginger, finely chopped
1 tsp (5 ml) lemongrass, finely chopped
1 red chilli, deseeded and finely chopped
½ small red cabbage
1 tin baked beans
2 Tbsp (30 ml) Sriracha
1 Tbsp (15 ml) soy sauceJuice of 1 lime

1 packet Fry’s Braai Sausages

To serve
4 pretzel rolls
1 packet Watercress

Method

Asian Chakalaka

Drizzle a little oil into a heated frying pan and fry the onions, carrot and peppers. Once softened, add the garlic, ginger, lemongrass and chilli. Fry for 1 minute then add the cabbage. After another minute, add the baked beans, Sriracha, soy sauce and lime juice and allow to combine over the heat for 5 minutes. Remove from the heat and leave to stand.

Brush the Fry’s Braai Sausages with olive oil and braai over hot coals until golden brown.

Slice the rolls, brush with olive oil and toast over the coals.

To serve

Place a Fry’s Braai Sausage  on a bed of watercress on one half of a toasted roll, cover with a generous portion of chakalaka and then top with the other half of the roll. Repeat with the rest of the Fry’s Braai Sausages and rolls.

Print Friendly