Gourmet Boerewors roll

For the caramelized onions:

Over medium heat, add olive oil, garlic, soy sauce, and passata into the pot let this come to boil. Add the onion, molasses, salt and pepper, and fry until sticky. Avoid making it too saucy as it makes the rolls soggy.

For the sweet potato chips:

Preheat oven to 200°C.
On an oven tray lined with baking paper, evenly spread the chips. Drizzle over some olive oil and a scattering of cayenne pepper. Bake for about 20 minutes until crispy outside. For extra crispness, put the grill on for about 3 minutes extra.

For the rolls:

On an oven tray lined with baking paper, place the open sliced rolls topped with mozzarella and drizzle some olive oil over. Place under the grill at 180°C for about 8 minutes.

For the boerewors:

To cook sausages without adding oil, add 1/3 cup water, to the pan over high heat followed by the boerewors. The water should completely cover the sausages, bring this to boil.

After the water has evaporated, fry the sausage on either side for about 5 min. This method ensures the sausage does not go dry while frying in the pan.

To assemble:

Place the roll on the plate, then spinach leaves, cucumber, avo, then the boerewors and top with the caramelized onion. Serve with sweet potato chips on the side.

Recipe reprinted with permission of Bouffilicious. To see more recipes, click here.