Boerewors with a difference
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1 cup | vinegar |
2 cup | wine — sweet |
boerewors |
Firstly prick the sausage all over so it can absorb the liquid, don’t
panic when the wors takes on a really insipid colour, when it cooks all
the grape sugars from the wine create an attractive sticky brown
caramel on the skin.
Reprinted with the permission of Sous Chef. To visit Sous Chefs blog click here.