Try something new on the braai and blow your guests’ minds.

Although the gamey flavour of the venison gives this potjie a deep richness, beef will work equally well here. Samp and beans have great texture and, with a little rosemary and butter, make an inexpensive side dish.
Serves: 2–4 Ingredients:
  • 1 x 500g punnet boerewors, casings removed
  • 4 x large brown mushrooms
  • 2 Tbsp butter/oil
  • 2 Tbsp garlic and parsley butter
  • Salt and freshly ground black pepper
  • 4 Tbsp chilli jam
  • 4 x burger buns, halved
  • Toppings of your choice: lettuce, sliced tomato, cheese
Divide the boerewors meat into four and shape into patties. Brush with a little oil and place on the braai with the mushrooms. Top the mushrooms with the garlic and herb butter and season well. Toast the buns on the grill. Place the patties on the toasted buns, top with chilli jam, a mushroom and your choice of toppings.