INGREDIENTS
- 20 pork chipolatas
- 500g thin boerewors
- 2 x 400g can
Rhodes Quality Boereworse Relish - 2 x 400g can
Rhodes Quality Butter Beans in Brine , drained - 1 x 400g can
Rhodes Quality Baked Beans in Tomato Sauce - 1 Tbsp Hinds Spices Mixed Herbs
- 2 Tbsp fruit chutney
- 2 Tbsp parsley, chopped
- Ciabatta loaf or rolls for serving
METHOD
- Braai the chipolatas and boerewors for 10 minutes over medium-hot coals, turning regularly. Remove from the braai and cut the boerewors into smaller pieces.
- Place the Rhodes Quality Boerewors Relish, Rhodes Quality Butter Beans in Brine and Rhodes Quality Baked Beans in Tomato Sauce into a casserole pot, add the Hinds Spices Mixed Herbs and chutney into the pot and bring to a gentle simmer over the medium-hot coals.
- Add the sausage and simmer for another 10 minutes.
- Remove and garnish with chopped parsley and serve with crusty bread.
