Boerewors Rolls with Sweet-and-Sour Chutney and Coleslaw

Recipe: Daleen van der Merwe
Serves: 4
Preparation:  25 minutes
Cooking: 40 minutes
 
INGREDIENTS

Sweet-and-Sour Chutney
¼ cup sugar
¾ cup plus 2 Tbsp water
2 cups diced fresh pineapple 
1 small red onion, finely diced
pinch of crushed red chilli
¼ cup plus 2 Tbsp white vinegar
salt
2 Tbsp slivered mint leaves
 
Coleslaw
1½ Tbsp red wine vinegar
1½ tsp mild mustard
2 tsp medium curry powder
6 Tbsp plain mayonnaise
6 Tbsp plain yoghurt
2 Tbsp finely chopped onions
1 tsp salt
¼ tsp pepper
2 ripe firm pears
¼ medium green cabbage, finely shredded
¼ medium red cabbage, finely shredded
3 Tbsp sultanas
2 handfuls, walnuts, coarsely chopped
2 gherkins, chopped
2 handfuls fresh parsley, chopped
 
Boerewors rolls
500 g boerewors, cut in 4
4 boerewors rolls
 
METHOD

Sweet-and-Sour Chutney 
In a saucepan, combine the sugar with 2 tablespoons of the water, cook over high heat until the sugar is dissolved. Cook without stirring until the sugar begins to caramelize around the edges, 2 minutes. Remove from the heat, add the pineapple, onion, chilli, vinegar and the remaining ¾ cup of water; season lightly with salt. Bring to a simmer and cook, stirring occasionally, until jam-like, 15 minutes. Stir in the mint. Serve warm or at room temperature.
 
Coleslaw
Whisk the vinegar, mustard, curry powder, mayonnaise and yoghurt in a large mixing bowl. Add the chopped onions, salt and pepper and mix well. Cut the pears (leave skin on) into matchstick-size strips and toss with the dressing to stop them browning. Add the green and red cabbage, sultanas, walnuts and gherkins. Just before serving, stir in most of the parsley, mix, and scatter the rest of the parsley over the top.
 
Boerewors Rolls
BBQ the boerewors over medium coals until cooked to your preference (or fry in a griddle pan). Cut the rolls open and put the cooked boerewors in the rolls, scoop some of the chutney on top and serve them with the coleslaw.