South African Boerie Roll
By Sue Lau Palatable Pastime
This was my first attempt cooking South African wors. I had bought it at a local specialty grocer (Jungle Jim’s) and most suggest serving it with mealie pap. While I am fortunate enough to find some things, the pap is not among them.
So I was left with the meat, and the next option up was boerie rolls, which is their version of hot dogs or sausage on a bun. Being from a heavily German-American area of the U.S., this is not a problem. We specialize in wursts. And in true form, I served these with grilled corn on the cob and my Mom’s version of potato salad (which I will be posting as part of Sunday Supper in early May!)
So small work is it to grill them up and serve on a toasted bun. The tomato braai “sous” or barbecue sauce, reminded me a bit of a sweet piccalilli (or sweet green tomato relish) which I used to love on hot dogs as a kid. Back then we had red versions of that too made with ripe tomato. This sauce, however is a bit more spicy with the green chilli and peri-peri so not good child-fare with those added (you can opt to leave those out). The smooth chutney is not purely like a sweet thick chutney- if you have to use that, maybe use two parts thick chutney with one part ketchup or steak sauce (but I haven’t tested it). And my version of the sauce is exactly that- my version. I can’t vouch that it is 100% authentic- I’ve not seen this sauce made with chutney (I did see some with sugar)(and also dried fruit)(and vinegar)(and now you see why I chose to pop in a bit of South African chutney- which is made with a dried peach base I believe). I saw some recipes using red wine vinegars. I chose balsamic because having tasted the sauce, knowing the profile of balsamic…well. It was the right thing to do. So my friends out there from South Africa…try not to ream me for this recipe please!
The sausages are really meaty, and had a mix of beef with lamb and possibly pork in them. I can’t really offer a substitute. Merguez is probably closest but the spices won’t be right. You can probably spoon the sauce over any grilled sausage and be happy, just so you know it won’t taste like the real McCoy. Boerewors tastes like some place you have not been before (in this case probably South Africa) so if you are able to procure it, please do. Maybe online? Maybe a specialty butcher? I’ve seen recipes for this sausage online, but you’ll need to put that in casings. Or make patties. Would that be a Boerewors Burger? Why not?
However you choose to prepare this, enjoy.
South African Boerie Roll
- 2 pounds Boerewors sausage, grilled until cooked through
- 6 Milano rolls or hoagie rolls, toasted
- sauteed onions (in butter, as desired)
Tomato Braai Sous:
- 15 ounces canned fire-roasted diced tomatoes (with juice)
- 1/2 cup finely diced onion
- 1 tablespoon butter
- 1 clove garlic, chopped
- 1 green chilli, chopped
- 1/4 cup smooth hot chutney (I used Wellington’s brand)
- 1/2 teaspoon ground peri peri pepper
- 1 tablespoon Worcestershire sauce
- 1 teaspoon balsamic vinegar
- salt and pepper to taste (maybe 1/2 tsp ea.?)
- Grill boerewors sausages in whole spiral form without pricking the casings, over moderate heat, 20-30 minutes, or until cooked through.
- Saute the onion in butter until translucent in a saucepan, then stir in the remaining sauce ingredients and simmer over low heat about 15-20 minutes.
- Saute sliced onion in butter if desired.
- Toast rolls.
- Serve words sausage on toasted rolls topped with braai sauce and sauteed onions.
From the kitchen of palatablepastime.com
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