Marinate pork or chicken sausages in this smoky braai sauce, and baste again when you braai them. Turn the sausages regularly to prevent charring. When they’re cooked, baste one last time and serve in a hot bread roll with slices of avo and a scoop of pineapple salsa.

Smoky braai marinade


Makes enough for 500 g boerewors | Preparation time 5 minutes | Cooking time 10 minutes

You need
2 tablespoons fresh oregano leaves (or 1 tablespoon dried oregano)
½ teaspoon ground cumin
1 clove of garlic, crushed
1 teaspoon smoked paprika
¼ cup tomato sauce
2 tablespoons marmalade or honey
2 tablespoons red wine vinegar or lemon juice

Here's how
1 Combine all the ingredients.
2 Baste the boerie with the marinade and braai over medium-hot coals.


Pineapple salsa


Makes 2 cups | Preparation time 10 minutes | Cooking time 15 minutes

You need
1 whole mealie
1 pineapple, in small cubes
5 Peppadews, chopped
4 tablespoons finely chopped chives
4 tablespoons finely chopped
fresh coriander or mint leaves
juice of 1 lime
a pinch of paprika
4 tablespoons sugar or honey

Here's how
1 Braai the mealie over the coals, remove the kernels and set aside.
2 Combine the rest of the ingredients, add to the mealie kernels and set aside for 30 minutes before use. It will keep in the fridge for a few days.