Boerewors roll with roasted red onion and tomato relish

A Mediterranean-inspired take on a true South African favourite.
 

Recipe from: 19 September 2012
Preparation time: 10 min
Cooking time: 30 min
 
 

Ingredients

 
  • 12
    rosa/cherry tomatoes - halved
  • 1
    red onion - peeled and roughly chopped
  • 1
    Tbs
    olive oil
  • 2
    tsp
    balsamic vinegar
  • 1
    tsp
    sugar
  • 1
    fresh chilli - de-seeded and roughly chopped (optional)
  • for the lamb rolls:
  • 800
    g
    lamb boerewors (sausage)
  • 1
    Tbs
    olive oil
  • bread rolls of your choice
  • 1
    handful fresh basil leaves - left whole
  • 1
    small handful fresh mint leaves, left whole
  • 1
    tub buffalo mozarella/bocconcini
  • Salt and freshly ground black pepper to taste
Servings: Change Serving
 
 

Method

 
Pre-heat your oven to 200°C. To an ovenproof bowl add your tomatoes and onion, drizzle with the olive oil, balsamic vinegar and a generous pinch of salt and pepper, as well as the sugar and chilli.

Stir everything together and cook for at least 15 minutes, or until cooked through and the onions start to caramelise and are golden brown.

While the relish cooks, cook your boerewors on the braai or alongside the relish, for about 10-15 minutes, depending on the thickness, turning half way. Remove form the heat and set aside to rest on a warmed serving plate.

Assemble rolls with the basil, mint, boerewors, tomato and onion relish, slivers of mozzarella.
 

Reprinted with permission of Sarah Graham. To see more recipes, click here.


 

Read more on: braai recipes  |  dairy  |  beef
 

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Tip of the day

 
Baobab leaves
African cooks use leaves from the massive baobab tree to thicken their stews. Like okra, the leaves give the dish a congealing texture that's characteristic of West African stews. Okra will give a similar effect if you can't find baobab leaves.
 

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