Recipe Method

1. Heat oil in a small pot. Add onion and garlic and stir-fry for 2 minutes, or until it starts to brown. 
2. Add tomato and wine. Lower heat and simmer for 8-10 minutes, or until sauce forms. 
3. Season well with salt and pepper. Set aside. 
4. Make small meatballs with the mince of the boerewors. Remember, it must fit inside a jaffle – smaller is better. 
5. Place frikkadels in tomato sauce and place lid on top. Set heat on low and steam frikkadels in sauce until done – about 8-10 minutes. 
6. Stir every now and then. Spread one side of each slice of bread with butter. Place one slice at a time in jaffle iron, buttered side facing down. 
7. Spoon frikkadel filling on top. Place second slice of bread on top, buttered side facing up. 
8. Close iron and trim off excess bread. Fry over low heat for 2-3 minutes per side, or until golden brown. 
9. Remove from iron and make more jaffles with the rest of the bread and filling. Serve warm with chutney.