A boerewors roll is about as South African as food gets, and this version dresses it up properly: caramelised onions, LANCEWOOD® cheese and a choice of toppings turning a braai staple into something a little more special.
Four topping combinations mean everyone at the braai can build their own roll, jalapeño chutney and cheese for those who like heat, pepper sauce and rocket for something milder, bacon and avocado for a richer finish. The boerewors remains the star of the show.
This is braai food eaten standing around the fire, sitting at the dinner table, or when you want something simple and wholesome for a special social gathering.
Cook it over hot coals, turning occasionally, until it is browned and cooked through. Coiled or straight, the method is the same, just watch that the casing does not split too early.
This recipe suggests four combinations: cheddar with jalapeño chutney and sliced jalapeños, cheddar with tomato smoortjie and caramelised onion, bacon and avocado with mushroom sauce, or cheddar with pepper sauce and caramelised onion.
The caramelised onions and the choice of LANCEWOOD® cheese and sauce toppings turn a simple braaied boerewors roll into something closer to a loaded hot dog.
Yes, they keep well and can be reheated gently in the pan while the boerewors is on the braai.
It serves six, based on 500g of boerewors and six hot dog rolls, though you can scale up easily for a bigger braai.
500 g boerewors
2 onion(s), sliced
30 ml oil
30 ml sugar
6 hot dog rolls
butter for spreading
Braai your favourite boerewors over the hot coals. Heat the oil in a frying pan and add the onions. Fry until soft and golden. Add 30 ml sugar and fry for another minute until the onions have caramelised. Season to taste. Spread hot dog rolls generously with butter and add the boerewors.
Try any of these delicious combinations:
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