Boerewors Vetkoek Lollipops



  • 2 tsp oil
  • ½ cup onion, finely chopped
  • 1 tsp garlic, crushed
  • 2 tsp All Gold Tomato Paste
  • 1 can (410g) All Gold Chopped Peeled Tomatoes
  • 2 tsp red wine vinegar or balsamic vinegar
  • 1 tsp fresh thyme, finely chopped
  • ½ cup Mrs Ball's Chilli Chutney
  • Salt and freshly ground black pepper
  • 12-15 thin pieces of boerewors (±7cm long)
  • 12-15 skewers
  • ½ cup Mrs Ball's Original Chutney
  • 1 cup mozzarella or cheddar cheese
  • Bread or vetkoek dough
  • Oil for deep frying


1. For the relish: Heat oil and fry the onion and garlic until softened. Add the rest of the ingredients and bring to the boil. Stir and reduce heat. Allow to simmer until sauce is thickened. Adjust seasoning. This mixture may be blended for a smoother sauce, but chunky is best. 2. Heat oil to ±170°C in a deep pot or chip fryer. 3. Place a piece of boerewors on the end of each skewer stick. Heat a little oil in a frying pan and fry the boerewors on high heat until browned all over. Drain on a paper towel. 4. Divide the dough into 12-15 equal pieces. Flatten each piece in the palm of your hand. Add ½ tsp chutney and a pinch of grated cheese. Place the boerewors skewer on top and wrap dough around it. Gently squeeze it closed and roll around in your hand until smooth. Repeat these steps with the remaining skewers. 5. Fry the lollipops in hot oil for 5-7 minutes or until golden brown and crisp. Drain on a paper towel. 6. Serve warm with relish on the side.