Fry curry powder in a dry pan for 1 minute. Add tomato paste and stir. Deglaze the pan by adding beer and white wine vinegar.
Bring to a boil then add treacle sugar, salt, diced onion and chopped garlic. Boil for about 2 minutes.
Remove from heat and add olive oil. Let the marinade cool down slightly.
Place a pack of thick boerewors into a sealable plastic bag or container. Cover with the beer marinade and refrigerate for 1 hour.
Braai boerewors over hot coals (or on the gas if you’re in a hurry) and baste regularly with marinade or cook in the marinade in a preheated oven of 200°C. Tip: To hold boerewors together use 2 wooden skewers.
