Boerewors pinwheels with butternut relish

A great starter to pass around while the steaks are on the braai.

Less than 1 hour

Serves 6-8 as a starter

Share with friends

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email


  • 1 packet (500g) diced butternut
  • 3 Tbsp (45ml) oil
  • Salt and milled pepper
  • 2 onions, sliced
  • 2 cloves garlic, chopped
  • 8 sprigs thyme
  • 1 tsp (5ml) each ground coriander and cumin
  • 2 Tbsp (30ml) tomato paste 
  • 1 cup (250ml) white balsamic vinegar
  • ½ cup (125ml) each sugar and water
  • ¼ cup (60ml) sultanas
  • 2 packets (400g each) PnP thin Grabouw boerewors
  • Handful fresh parsley, chopped


  1. Preheat oven to 200°C.
  2. Place butternut on a baking tray and drizzle with 1 Tbsp (15ml) oil. 
  3. Season well. 
  4. Bake for 20-25 minutes until golden.  Set aside. 
  5. Heat remaining oil in a medium pot and sauté onions for 8 minutes or until translucent. 
  6. Add garlic and thyme and fry for another minute. 
  7. Stir in spices and tomato paste and cook until sticky.
  8. Add butternut, vinegar, sugar, water and sultanas and cook for 20-25 minutes. 
  9. Roll boerewors into pinwheels and secure with a skewer. 
  10. Braai boerewors to your liking. 
  11. Serve boerewors topped with chopped parsley and butternut relish on the side.


Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Keep in Touch

We love hearing from you, so follow us on socials.

What's NEW

More of the good stuff

There's more where this came from!

Sign up to the FREE Fresh Living mailer now. You’ll get exclusive recipes, sneak previews of the mag and much, much more!

When we aren’t baking them, we use cookies to improve your experience and to personalise content. By making use of this website, you confirm your acceptance of our Privacy Statement and Cookie Policy, alternatively please manage your preferences via your browser settings.