One boerie roll on a blue plate

Boerie roll

Name: Boerie roll
Prep time: 45 min
Cook time: 1 h
Total time: 1 h 45 min
Yield: 6
Ingredients: 500g boerewors sausage; 6 brioche hot dog buns; American mustard to serve (optional); 2 tbsp rapeseed oil; 300g white onion finely chopped; 1 tsp garlic purée; 5g thyme leaves picked; 2 bay leaves; 50g caster sugar; 2 tbsp malt vinegar; 100ml lager; 100ml tomato ketchup; 50ml malt vinegar; 1 tsp Worcestershire sauce; 100g smooth tomato chilli chutney; ½ large red onion thinly sliced; 200g red wine vinegar; 100g caster sugar; 1 bay leaf

Simon Chiremba

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Serves 6

More effort

Prep: 45 mins

Cook: 1 hr

plus at least 1 hr 30 mins steeping

A star rating of 4.9 out of 5.10 ratingsRate

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Try this a Southern African version of a meaty beef hot dog. It has a coarse texture a little like a burger, but in the shape of a sausage

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Ingredients

Nutrition

Units:

MetricUS

500g boerewors sausage
6 brioche hot dog buns
American mustard

to serve (optional)

For the lager onions

2 tbsp rapeseed oil
300g white onion

finely chopped
1 tsp garlic purée
5g thyme

leaves picked
2 bay leaves
50g caster sugar
2 tbsp malt vinegar
100ml lager

For the monkey gland sauce

100ml tomato ketchup
50ml malt vinegar
1 tsp Worcestershire sauce
100g smooth tomato chilli chutney

For the pink pickled onions

½ large red onion

thinly sliced
200g red wine vinegar
100g caster sugar
1 bay leaf

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Nutrition: Per serving

kcal566
fat25g
saturates9g
carbs66g
sugars42g
fibre3g
protein16g
salt2g

Method

step 1

To pickle the onions, put the onions in a small non-reactive bowl. Pour the vinegar into a saucepan and stir in the sugar and bay. Bring to a simmer, then pour this over the onions. Cover and chill for at least 1 hr 30 mins, or overnight.
step 2

For the lager onions, heat the oil in a saucepan over a medium heat and cook the onion, garlic, thyme and bay for 5-8 mins, stirring to prevent sticking, until golden and caramelised. Add the sugar and vinegar, cook for 2 mins more, then pour in the lager. Simmer for 15 mins over a low heat, stirring occasionally until the liquid has reduced to a sticky, caramelised consistency. Season, then remove from the heat and decant into a container until needed. Will keep chilled for a few days.
step 3

Combine all the ingredients for the monkey gland sauce in a bowl or jug. You can transfer it into a squeezy bottle or piping bag. Will keep chilled for a few days.
step 4

Prepare your barbecue (or braai). For best results, let the fire and coals or wood settle until you have white dust on the outside of the coals or wood. The boerewors is best cooked over a hot, indirect heat for 12-15 mins, depending on the thickness of the sausage, until cooked through.
step 5

To serve, split the brioche buns, spread the lager onions over the base, then put a sausage-sized slice of the boerewors on top. Drizzle over the monkey gland sauce and squeeze over the American mustard, if using. Finish with a spoonful of the pickled onions.

Recipe tip

Rain or shine
If rain strikes, cook the sausages in a griddle pan over a medium heat, turning often, for 15 mins until cooked through.

Recipe from Good Food magazine, August 2023

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A star rating of 4.9 out of 5.10 ratings

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