Arrange a selection of lettuce leaves on a hotdog or other roll
and put a piece of boerewors on top. Spoon a little braised onion and
a few cherry tomato halves moistened with mustard vinaigrette on top.
Braised onion: Slice 2 onions into rings and fry in a mixture of olive oil and
butter until soft. Season with salt, freshly ground black pepper and a little sugar.
Add 5 ml Dijon mustard, 30 ml balsamic vinegar and 15 ml honey. Simmer
until all the liquid has evaporated.
Extras: Baby marrow slices, marinated sun-dried tomatoes or marinated
roasted brinjals; chopped spring onions and parsley mixed with chopped garlic
and extra olive oil; and pitted black olives and crumbled feta cheese.
Variation 2: Make hotdog rolls (panini, mini Portuguese rolls or ciabatta make a nice change) with braaied boerewors, rocket and a generous spoonful of tomato chilli jam.
Extra: Mash avocado and mix with sour cream and a little lemon juice. Put
the braaied boerewors in the bread rolls and serve with a generous spoonful of
the avocado mixture and onion sprouts.