‘Boerie Pretzel Roll’ topped with Asian Chakalaka

An amazing boerie roll to drool over, topped with an Asian chakalaka for a real twist. This is the perfect recipe for a great summer party.

  • Prep Time: 30m
  • Cook Time: 15m
  • Serves: 4


  • 1 box Fry’s Braai-Style Sausages
  • 1 onion, finely chopped
  • 1 large carrot, peeled, ends trimmed and grated
  • ½ red pepper, deseeded and roughly chopped
  • ½ green pepper, deseeded and roughly chopped =
  • ½ yellow pepper, deseeded and roughly chopped
  • 2 cloves garlic, finely chopped
  • 2 tsp. fresh ginger, finely chopped
  • 1 tsp. lemongrass, finely chopped
  • 1 red chill, deseeded and finely chopped
  • ½ small red cabbage
  • 1 tin baked beans
  • 2 tbsp. Sriracha
  • 1 tbsp. soy sauce
  • Juice of 1 lime
  • 4 pretzel rolls
  • 1 packet Watercress


  1. Drizzle a little oil into a heated frying pan and fry the onions, carrot and peppers. Once softened, add the garlic, ginger, lemongrass and chill. Fry for 1 minute then add the cabbage. After another minute, add the baked beans, Sriracha, soy sauce and lime juice and allow to combine over the heat for 5 minutes. Remove from the heat and leave to stand.
  2. Brush the Braai Sausages with olive oil and braai over hot coals until golden brown.
  3. Slice the rolls, brush with olive oil and toast over the coals.
  4. Place a Braai Sausage on a bed of watercress on one half of a toasted roll, cover with a generous portion of chakalaka and then top with the other half of the roll. Repeat with the rest of the Braai Sausages and rolls.

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