Boerewors sosaties

By Sonja Jordt | Published 31 August 2010

What is it? Boerewors or sosaties? Who cares, it’s delicious!

You need (for 6 sosaties)
• 4 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 3 garlic cloves, bruised
• 1 teaspoon Dijon mustard
• salt and freshly ground black pepper
• 500 g boerewors, cut into 3cm pieces
• 1 onion, peeled and cut into wedges
• 250g small button mushrooms
• 2 small sweet peppers, 1 yellow & 1 red, sliced into bitesized pieces
• 6 skewers

Here’s how
1. Mix the olive oil, lemon juice, garlic, mustard, salt and pepper. Combine the wors and the vegetables in a bowl, and pour the marinade over. Leave it to marinate for a few hours.
2. Thread the wors and the veggies onto the skewers and braai over mediumhot coals.

Skewer tips
• Soak wooden or bamboo skewers in water overnight to prevent them from catching fire on the braai.
• Use firm rosemary stalks as skewers for extra flavour. Just pierce the meat and the veggies with a
sharp skewer first to make it easier to thread them onto the stalks.
• Wrap the boerewors pieces in bacon before you skewer them.

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