- 600 g Boerewors sausage
- 2 cup cocktail tomatoes, halved
- 3/4 red onion, finely chopped
- 2 Tbs sweet chili sauce
- 2 tsp red wine vinegar
- salt and pepper
- 4 large Romaine lettuce leaves
- 4 tsp wholegrain mustard
- 4 tsp crème fraiche
- handful basil leaves
Cook the boerewors sausage over warm coals on the braai for 10-12 minutes until tender.
Combine the tomatoes, red onion, sweet chili sauce and vinegar to form a salsa. Season it with salt and pepper.
Trim and wash the Romaine lettuce leaves and spread a teaspoonful of mustard in each. Add a sausage portion to each leaf and top it off with the salsa.
Add a dollop of crème fraiche and garnish with basil leaves.
The romaine lettuce leaves can also be substituted with large butter lettuce leaves, if preferred. It is softer in texture but will still hold the boerewors and salsa.