- 1,5–2kg thin boerewors cooked
- 500ml self-raising flour
- 2ml salt
- 2 eggs
- 60ml sugar
- 30ml oil
- 250ml milk
- 125ml water
- Oil for deep-frying
For the kebab skewers:
Mustard, tomato sauce and chutney to serve
Sift together flour and salt.
Whisk the eggs and sugar until pale and fluffy.
Add 30ml oil, milk and water and whisk well.
Leave to stand for 30 minutes.
Cut the sausage into pieces of 7–8cm and insert a skewer into each. Heat enough oil in a saucepan to deep-fry them.
Dip the sausages in the batter and fry, four at a time, until golden.
Recipe from www.checkers.co.za