With a braai, there is nothing more mouthwatering than an authentic South African Boerewors Roll. Whether your choice of sauce is tomato, mustard or both; they are popular in most of our families, on a Friday for the kids or on a Saturday with the rugby. Here we have taken the tomato and onion relish and given it a delicious Mabalingwe twist – making the old favourite boerewors roll a bit more interesting.
- Cook: 30 mins
- Serves : 6
- 700 g boerewors of your choice
- 6 fresh hotdog rolls
- 1 cup of cheddar cheese, grated
CARAMELISED ONION TOPPING:
- 3 large onions, cut in half and sliced thinly
- 1 garlic clove, chopped finely
- 1 1/2 tbsps. of sugar
- 1 tbsp. of butter
- 1/2 tbsp. of fresh thyme
- 500 g cherry tomatoes, cut in half
- 1 clove garlic, finely diced
- 2 tbsps. of extra virgin olive oil
- 2 tbsps. of balsamic reduction
- 1 tsp. of fresh thyme
- Freshly ground salt and pepper
Preparing the Boerewors Roll:
Get a nice big bag of wood or charcoal (whichever you prefer) and firelighters. Pack the wood into a house shape and place the firelighters under the wood. Then, light it! While the fire is burning its way towards perfect braai coals, proceed with the balsamic glaze and caramelised onion.
To begin preheat the oven to 180 degrees (Celsius). Place the garlic, thyme, cherry tomatoes, balsamic and virgin olive oil mixture together on a baking tray. Spread the mixture evenly across the tray and sprinkle on some salt, pepper and spice to your liking. Place the tray into the preheated oven and set the timer for 30 minutes. Take the tray out of the oven and check and see if tomatoes are soft and moist. Allow to cool.
CARAMELISED ONION TOPPING:
Time to caramelise the onion. Place a cube of butter in a pan and let it heat up. Add the thinly sliced onion, garlic, thyme and the sugar. Mix well and let it fry in the pan. Check the mixture often and stir constantly until the onion is nice and browned. Reduce the heat and allow to cool.
To prepare the boerewors you have to cut it into 6 length pieces (or buy it pre-cut as seen in the picture). You can place the boerewors into a grid and place over the coals. Turn the boerewors often until the boerewors is nice and juicy and cooked through. Remove the boerewors from the coals and allow to rest.
Cut the rolls open, pop them into a grid and toast lightly over the coals. Once toasted, spread with butter. Place a piece of wors on the toasted bun and cover with the balsamic glaze. Then cover with some grated cheese and top with caramelised onions so that the cheese can melt. Serve and repeat until everyone has had their share of this gourmet cheesy goodness.