INGREDIENTS
Red Pepper Salsa
 Olive oil
 2 large red peppers, cored, deseeded and sliced into quarters
 3 Roma tomatoes, halved
 1 red onion, quartered
 2 garlic cloves, finely chopped
 1 Tbsp (15 ml) brown sugar
 1 Tbsp (15 ml) red wine vinegar
 1 tsp (5 ml) ground cumin
 1 tsp (5 ml) ground coriander
 1 tsp (5 ml) chilli flakes (optional)
 2 Tbsp (30 ml) chopped fresh coriander
 Zest and juice of 1 lime
 Salt and pepper
Polenta & Boerewors
 Olive oil
 1 x box 320 g Fry’s Family Big Fry Boerewors
 2 Tbsp (30 ml) vegan BBQ sauce (optional)
 1 C (250 ml) polenta, cooked according to the packaging
 Vegan Parmesan-style cheese (optional)

Method

Red Pepper Salsa
1

Set the grill on full. Add the red peppers, tomatoes and red onion to a bowl; drizzle with olive oil to coat, then season with salt and pepper. Lay the ingredients onto a foil lined baking tray and grill on full until the peppers skins are well-charred and the tomatoes and onions are starting to char.

2

Remove the tray from the oven and carefully place the peppers into a plastic bag to steam. After 10 minutes, carefully peel the charred skin off the peppers and discard. Chop the peppers, tomatoes and onion roughly and then place into a mixing bowl. Add the rest of the ingredients and mix well to combine. Season to taste.

Polenta & Boerewors
3

Cook the polenta according to the package instructions. Tip: You can opt to use the same quantity of vegetable stock in place of water as indicated to add extra flavour. Once cooked, you can also opt to add in a little vegan butter or mild olive/avocado oil for richness. Season to taste.

4

Heat a little olive oil in a frying pan or cast iron griddle pan and cook the boerewors for 8 minutes, turning often. During the last 2 minutes of cooking time glaze with your favourite vegan BBQ sauce.

5

Serve the boerewors with soft polenta topped with chunky red pepper salsa. As an option you can serve with a grating of vegan Parmesan-style cheese.

Ingredients

INGREDIENTS
Red Pepper Salsa
 Olive oil
 2 large red peppers, cored, deseeded and sliced into quarters
 3 Roma tomatoes, halved
 1 red onion, quartered
 2 garlic cloves, finely chopped
 1 Tbsp (15 ml) brown sugar
 1 Tbsp (15 ml) red wine vinegar
 1 tsp (5 ml) ground cumin
 1 tsp (5 ml) ground coriander
 1 tsp (5 ml) chilli flakes (optional)
 2 Tbsp (30 ml) chopped fresh coriander
 Zest and juice of 1 lime
 Salt and pepper
Polenta & Boerewors
 Olive oil
 1 x box 320 g Fry’s Family Big Fry Boerewors
 2 Tbsp (30 ml) vegan BBQ sauce (optional)
 1 C (250 ml) polenta, cooked according to the packaging
 Vegan Parmesan-style cheese (optional)

Directions

Red Pepper Salsa
1

Set the grill on full. Add the red peppers, tomatoes and red onion to a bowl; drizzle with olive oil to coat, then season with salt and pepper. Lay the ingredients onto a foil lined baking tray and grill on full until the peppers skins are well-charred and the tomatoes and onions are starting to char.

2

Remove the tray from the oven and carefully place the peppers into a plastic bag to steam. After 10 minutes, carefully peel the charred skin off the peppers and discard. Chop the peppers, tomatoes and onion roughly and then place into a mixing bowl. Add the rest of the ingredients and mix well to combine. Season to taste.

Polenta & Boerewors
3

Cook the polenta according to the package instructions. Tip: You can opt to use the same quantity of vegetable stock in place of water as indicated to add extra flavour. Once cooked, you can also opt to add in a little vegan butter or mild olive/avocado oil for richness. Season to taste.

4

Heat a little olive oil in a frying pan or cast iron griddle pan and cook the boerewors for 8 minutes, turning often. During the last 2 minutes of cooking time glaze with your favourite vegan BBQ sauce.

5

Serve the boerewors with soft polenta topped with chunky red pepper salsa. As an option you can serve with a grating of vegan Parmesan-style cheese.

Big Fry Boerewors with Polenta and Chunky Roasted Red Pepper Salsa
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Telephone

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Receive our newsletter

Want more nuggets? Subscribe to our newsletter and receive nuggets of information about products, promotions and everything plant-based from the Fry family.

Receive our newsletter

Want more nuggets? Subscribe to our newsletter and receive nuggets of information about products, promotions and everything plant-based from the Fry family.

How can we help you?

General Enquiries

Telephone

+27 31 700 3022

Export Enquiries

export@frygroup.co.za