Cut the wors into 15 cm lengths and push an oiled sosatie stick through each piece. Cut through the skin of the sausage along the length with a pair of kitchen scissors and remove the skin. This helps the marinade to penetrate better.

Pour some of the Barbeque Marinade into a flat platter and roll the skewered sausages in the marinade to coat the meat. Pile coated sausages on a clean plate. Cover and leave in the fridge until ready to braai. Can be overnight or even just an hour.

Braai over hot coals, turn and baste with fresh Marinade at regular intervals. The sausages will cook much faster without the skin, therefore be careful not to overcook and dry them out.

Towards the end of the cooking time, put the whole unsliced French loaves on the braai and toast the outside.

Remove loaves from the braai and slice lengthways, but not right through.

Remove some of the soft interior of the bread and drizzle the inside with olive oil.

Line the bread with green leaves and sliced tomatoes seasoned with Green Onion Seasoning.

Slash the sausages along the length and lift out the sosatie sticks. Lay the sausage along the length of the bread.

Add onion rings.

Snip the corner of the Steak & Burger Sauce and squeeze generously over the filling.

Cut into 5-10 cm lengths for serving.

Recipe from all4recipes