Boerewors roll

A staple South African favourite, perfect for all occasions.
 
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Recipe from: 11 January 2011
Preparation time: 5 mins
Cooking time: 20 mins
 
 

Ingredients

 
  • 2
    large onions, thinly sliced
  • 2
    cans chopped tomatoes
  • 1
    Tbs
    sugar
  • 1
    Tbs
    balsamic vinegar
  • salt & pepper to taste
  • 500
    g
    boerewors (or sausage of your choice)
  • 4
    fresh hotdog rolls
  • wholegrain mustard, to serve
  • coleslaw, to serve
Servings: Change Serving
 
 

Method

 
Firstly, start with the onions. Heat about 2 Tbs oil in a large pan and add the sliced onions. Gently fry for 5-10 minutes until the onions are soft and golden. Set aside.
For the tomato relish, add the chopped tomatoes and flavourings to a small pot and allow to reduce on a medium heat for 5-10 minutes until it’s thickened slightly.
In South Africa, Boerewors is almost ALWAYS braaied but you can also pan fry the sausage of your choice. Cook until it’s cooked through but still juicy.
Serve the boerewors in the fresh rolls with some wholegrain mustard, tomato relish and fried onions.
Add some coleslaw on the side.

Reprinted with permission of Simply Delicious.
To visit Simply Delicious' blog, click here.
 

Read more on: beef
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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