South African Braai Bites: Spicy Boerewors Sliders with Caramelized Onions and Chutney

Allergens

Wheat (gluten) from burger buns

Ingredients

• 500g Boerewors sausage (traditional South African sausage)
• 8 Mini burger buns
• 1/2 cup Chutney (mango, peach, or apricot
• based)
• 1 Large onion, thinly sliced
• 2 tbsp Brown sugar
• 2 tbsp Butter
• 1 tbsp Olive oil
• Salt and pepper to taste

Instructions

1. a. In a large skillet or grill pan, heat the olive oil over medium high heat. Add the sliced onions, brown sugar, and a pinch of salt. Cook for about 10 minutes, stirring occasionally, until the onions are caramelized and tender. Set aside. b. Preheat your grill or barbecue to medium heat. If using a skillet, preheat your stovetop to medium high heat. c. Grill or pan fry the Boerewors sausages for 8 10 minutes, turning occasionally until cooked through and slightly charred on the outside. Remove from heat and let rest for a few minutes before slicing into 2cm thick rounds. d. Toast the mini burger buns on the grill or in the oven for a couple of minutes until lightly golden. e. Assemble the sliders: Place a Boerewors round on the bottom half of each bun, followed by a spoonful of caramelized onions and a dollop of chutney. Top with the remaining half of the bun.

Chef’s Insight

Use a combination of white and whole wheat burger buns for added texture and flavor.

Notes

Feel free to experiment with different chutney flavors and additional toppings like pickles or cheese.