Freshly ground salt and pepper
Light your charcoal in the KUDU and let them burn to embers with a layer of white ash.
Adjust your cast iron skillet over the embers at medium heat (approx. 400 degrees).
While your KUDU warms up, toss the halved cherry tomatoes, crushed garlic, thyme leaves, extra virgin olive oil, and balsamic reduction together on a baking tray.
Spread the tomatoes across the tray and sprinkle with a few grinds of freshly ground salt and pepper.
Roast in a preheated, 180-degree C oven for about 30 minutes or until the tomatoes are soft and juicy.
While the tomatoes are roasting in the oven, heat the butter over the KUDU in the cast iron skillet.
Add the crushed garlic, sliced onions, sugar, and thyme.
Stir the ingredients around, making sure that the onions are well coated with the butter.
The onions should be soft and golden brown in color when cooked.
Once cooked, swivel your cast iron skillet off the heat.
Swing your grill grate over medium heat and place the boerewors on the grill. Cook for approx. 8-10 minutes on each side (depending on the thickness of your boerewors).
Remove the boerewors from the grill and cut them into 6 portions.
Cut the hotdog rolls lengthways, down the center of each roll, making sure not to cut them all the way through.
Fill with a layer of caramelized onions and balsamic cherry tomatoes, then nestle the boerewors into the relish and sprinkle with the crumbled feta cheese.
Serve immediately while warm.