Name: Boerewors rolls with monkey gland sauce
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings
Cuisine: Braai
Ingredients: 6 hot dog rolls; About 600 g boerewors; 1 onion chopped; 2 tbsp olive oil; 1/2 cup tomato sauce; 1/2 cup chutney; 1 tbsp Worcestershire sauce

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Ingredients (7)

6	hot dog rolls
About 600 g	boerewors

For the sauce:

1	onion — chopped
2 tbsp	olive oil
1/2 cup	tomato sauce
1/2 cup	chutney
1 tbsp	Worcestershire sauce

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Method:

Slice open the hotdog rolls.

In a pot or pan over medium heat, fry the onion in the olive oil for 5–10 minutes, until soft and golden.

Add the rest of the sauce ingredients and simmer for 10 minutes, stirring fairly often to make sure it doesn’t burn. If the sauce gets too thick for your liking or starts to stick to the bottom of the pot and burn, stir in a little bit of water.

After simmering for 10 minutes, the sauce is ready to serve. Set it aside until you have finished braaing the boerewors.

Now, it’s time to braai the boerewors! Place the wors in a hinged grid and close the grid. Braai for 4 minutes on one side over very hot coals. Turn the grid once, then braai for 4 minutes on the other side. You will know the boerewors is ready when the skin is brown in most parts and grey in others.

Remove the boerewors from the fire. The juices on the inside of the wors should be bubbling.
Wait for the bubbles to relax, then break or cut the wors into 6 pieces, long enough to fit inside the hotdog rolls. Place a piece of boerewors in each hotdog roll and top with a few spoons of monkey gland sauce.

Recipe extract from Jan Braai Junior, published by Penguin Random House South Africa.