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Fry’s Braai Sausages on a Pretzel Roll with Asian Chakalaka
A 'boerie roll' with a tasty Asian twist
- Serves: 4 |
- Difficulty: easy
- Prep Time : 30 mins |
- Cook Time : 15 mins
Ingredients
Asian Chakalaka
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 sauce
juice of 1 lime
1 packet Fry’s Braai Sausages
To serve
1 packet watercress
Method
Light your braai and get it to about a medium-high heat.
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.
