Boerewors with Vegetable Relish



  • 2 onions – peeled and diced
  • 4 cloves garlic – peeled and crushed
  • 2 Tablespoons coconut oil
  • 1 red capsicum - diced
  • 1 yellow capsicum - diced
  • 4 tomatoes – roughly chopped
  • 3 Tablespoons tomato paste
  • 3 teaspoons curry powder
  • 1 teaspoon chilli flakes
  • 3 Tablespoons rice malt syrup
  • 1 carrot – grated
  • 1 teaspoon salt
  • 2 Tablespoons apple cider vinegar
  • 1 portion Boerewors Sausage (Leckies Butchery)
  • 1 Tablespoon coconut oil
  • Flat leaf parsley (Janefield Hydroponics)


  1. In a medium sized saucepan on a medium – low heat, cook the onions, salt and garlic in the coconut oil until translucent. Add in the curry powder and turmeric and cook until fragrant.
  2. Add in the capsicum, tomato, and carrot and cook out for about 5 minutes.
  3. Add in the tomato paste, chilli flakes, rice malt syrup and cider vinegar and cook out for a further 10 minutes on low, stirring frequently.
  4. Once thickened slightly, turn off the heat.
  5. Taste and season.
  6. Allow to cool and store in a jar in the fridge.
  7. To cook the Boerewors sausage, pre heat the oven to 180 degrees celsius. Heat the coconut oil in a large frying pan on a med-high heat and place the sausage in one coiled piece. Cook until well browned. Flip, and cook the other side until well browned.
  8. Place in the oven and cook for 20 minutes.
  9. Serve topped with the vegetable relish and sprinkle with chopped flat leaf parsley.
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