South African
Boerewors Roll
A South African braai favourite with juicy spiced boerewors tucked into soft rolls and topped with a warm tomato-and-onion smoor. Serve it straight from the fire with a spoonful of chutney for the familiar sweet-tangy finish.
Ingredients
- Boerewors300g
- Hot dog rolls or soft white rolls2
- Sunflower oil1 tbsp
- Onion, thinly sliced1 medium
- Garlic, finely chopped1 clove
- Ripe tomatoes, grated or finely chopped2 medium
- Tomato paste1 tbsp
- Mild curry powder1 tsp
- Brown sugar1 tsp
- White vinegar1 tsp
- Saltto taste
- Black pepperto taste
- Mrs Ball's chutney or fruit chutney2 tbsp
Method
- Light a braai and let the coals burn down to medium heat, with no high flames.
- Heat the oil in a small pan and cook the sliced onion over medium heat for 6 to 8 minutes until soft and lightly golden.
- Add the garlic and curry powder, then stir for 30 seconds until fragrant.
- Add the tomatoes, tomato paste, brown sugar, vinegar, salt, and pepper, then simmer for 10 to 12 minutes until thick and glossy.
- Place the boerewors coil on the braai grid and cook for 12 to 15 minutes, turning carefully with tongs until browned and just cooked through; do not prick the casing.
- Warm the rolls briefly on the edge of the braai or in a dry pan until soft and lightly toasted.
- Cut the boerewors into 2 equal lengths and place one piece in each roll.
- Spoon the tomato-and-onion smoor over the boerewors and finish each roll with chutney before serving.
Common questions
What can I use instead of boerewors if I can't find it?
Use a coarse, well-seasoned fresh sausage with a good fat content, like pork and beef sausage or a spicy bratwurst. Avoid very lean sausages, and cook gently so the casing stays juicy and intact.
How long should I cook the boerewors and the onion relish so they finish together?
Start the onion smoor first; it takes about 15 to 20 minutes total. Boerewors needs about 12 to 15 minutes over medium coals. Warm the rolls at the end so everything is ready at once.
What are the most common mistakes when making a boerewors roll?
The biggest mistakes are using flames that are too hot, pricking the sausage, overcooking it until dry, and making the relish too thin. Keep the coals medium, turn carefully, and simmer the sauce until glossy and thick.
Can I make the onion-and-tomato topping ahead of time, and how should I store leftovers?
Yes, the topping can be made 2 to 3 days ahead and refrigerated. Store cooked boerewors separately from the rolls. Reheat the relish gently and warm the sausage without boiling or drying it out.
What should I serve with boerewors rolls besides chutney?
Serve them simply with extra chutney, potato chips, coleslaw, or a crisp salad. At a braai, they also work well with grilled corn or potato salad. Keep sides fresh and not too rich, since the rolls are already hearty.