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Gourmet boerewors rolls

Recipe from: 1/1/2007 12:00:00 AM
Wors rolls

Ingredients 18
Servings 4
Time 20


  • For the braised onions
  • 30
    olive oil
  • 30
  • 5
    Dijon mustard
  • 30
    balsamic vinegar
  • 15
  • 4
  • Variation 1
  • 2
    baby tomatoes
  • 30
    mustard vinaigrette
  • See extras for more ideas on toppings
  • Variation 2
  • 1
    bottle of tomato chilli jam
  • Paninis or ciabatta rolls
  • 2
  • 1/2
    pot of sour cream
  • 1
  • 1
    punnet onion sprouts


Variation 1: 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.


Read more on: roast  |  grill

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