Boerewors Roll with Fried Onions
The Quirky Foodster Team
Ingredients
- Boerewors (coiled) — 800 g (1.75 lb)
- Vegetable oil — 1 tbsp
- Large onions, sliced — 2
- Bread rolls, split — 4
- Tomato relish or sauce, to serve
- Mustard, to serve, optional
Method
- If braaing, thread two long skewers crosswise through the coiled boerewors to keep its shape flat on the grid.
- Grill the boerewors over medium braai coals for 15 to 20 minutes, turning occasionally, until well browned and cooked through with no pink remaining (or pan-fry over medium heat in a covered frying pan for the same time).
- Meanwhile, heat the oil in a pan and fry the sliced onions over medium heat for 12 to 15 minutes, stirring occasionally, until soft and golden.
- Once cooked, cut the boerewors coil into roll-length pieces.
- Place a piece of boerewors in each split roll, top generously with fried onions, and finish with tomato relish and mustard if desired.
- Serve immediately while hot.
Introduction: Boerewors, meaning 'farmer's sausage', is a coarsely minced, spiced sausage rooted in Cape Dutch farm traditions, traditionally coiled and grilled whole over braai coals.
Cultural Background: Boerewors, meaning 'farmer's sausage', is a coarsely minced, spiced sausage rooted in Cape Dutch farm traditions, traditionally coiled and grilled whole over braai coals. Served in a bread roll with fried onions and tomato relish, the boerewors roll is one of South Africa's most popular grab-and-go foods, sold everywhere from rugby matches to roadside stalls.
Tips: Avoid pricking the boerewors while it cooks, as this lets the flavourful juices escape and dries out the sausage. Turn the coil gently and only as needed to brown evenly on both sides.
Variations: Add grilled green peppers alongside the fried onions for extra flavour, or swap tomato relish for a spicy chakalaka topping. No authentic vegetarian version exists, as boerewors is a meat sausage by definition; a plant-based sausage can be substituted for a non-traditional alternative.
Storage: The World Cookbook Project — South Africa — Full Recipes Page 55 Cooked boerewors can be refrigerated in an airtight container for up to 3 days.
Reheating: Reheat gently in a covered frying pan over low heat, or in a microwave until heated through, before assembling the roll.
Nutrition: Approx. 480 kcal, 22 g protein, 30 g carbohydrate, 30 g fat per serving.
FAQs:
Q: What spices go into boerewors?
A: Traditional boerewors is seasoned with coriander, black pepper, nutmeg and a touch of vinegar, giving it its distinctive flavour.
Q: Can boerewors rolls be made without a braai?
A: Yes, a covered frying pan or a griddle pan on the stovetop works well if you don't have access to a braai.
- Boerewors (coiled) — 800 g (1.75 lb)
- Vegetable oil — 1 tbsp
- Large onions, sliced — 2
- Bread rolls, split — 4
- Tomato relish or sauce, to serve
- Mustard, to serve, optional
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