Boerewors twisties with sticky tomato chutney

Twist boerewors into bite-sized sausages. These twisties make great finger food while you wait for the rest of the meat to cook.


  • coil Braai Master Boerewors, (about 500g)
  • Chutney
  • 1 glug olive oil
  • 2 onions, finely chopped
  • 2 garlic cloves, chopped
  • 500 grams ripe tomatoes, (about 6-8),
  • skinned and chopped
  • 1 red chilli, chopped
  • 1 cup soft brown sugar
  • 125 ml red wine vinegar
  • 2 star anise
  • 1 pinch salt


  • Heat a glug of oil in a saucepan and brown onion.
  • Add garlic and fry for 1 minute.
  • Add remaining ingredients and gently simmer until all the sugar has dissolved.
  • Bring to the boil and cook until mixture reaches a chutney-like consistency.
  • Cool, place in sterilised jars and seal, or serve with boerewors.
  • Twist boerewors (or tie with string) into links (short sausages about 4-5cm long).
  • Braai over medium coals until cooked to your liking.