Boerewors is one of the most common items to cook on a barbecue or “braai” in South Africa. However, during the winter time, when it’s too cold to braai, this is the next best option to make a Boerewors roll or quite simply a boerie roll (pronounced burri).
My partner likes to make this very regularly. Particularly if South Africa is playing rugby on the TV!
If you live in a part of the world, where a few of South Africans have immigrated, then there is quite likely to be a South African store or even a specialised butcher who sells boerewors. If not, you can always try to make your own (which I will try soon!).
- 1 brown onion, diced finely
- 1 tablespoon oil, for frying
- 1 can chopped tomatoes
- 1 good splash Worcestershire sauce
- pinch chilli flakes (to taste)
- salt and pepper
- 4 long rolls
In a frypan, add the oil and onions and cook over a medium heat for 2 minutes. Lower the heat slightly and add the boerewors. Cook this for about 10 minutes. Alternatively, you can grill or braai (BBQ) the boerewors separately and add right at the end.
Add the Worcestershire sauce and tomatoes to the pan and chilli, salt & pepper to taste. Cook for a further 5 minutes over a low heat. Essentially, the boerewors should be slightly pink in the centre.
Cut open the white rolls and add a piece of the boerewors, that is as long as the roll and a few tablespoons of the sauce.
You can add spice, such as tabasco or a chilli sauce on top, if desired.