Entree: South Africa – Johannesburg & Gauteng – Boerewors Roll (Grilled South African coiled beef-and-pork sausage served in a toasted roll with onions and chutney)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Additional 2 min

Total 35 min

Ingredients

- 1 lb (454 g) boerewors sausage
- 4 soft bread rolls, approx. 3 oz (85 g) each
- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (15 ml) butter
- 1 medium onion, thinly sliced, approx. 6 oz (170 g)
- 1/2 cup (120 ml) tomato relish or Mrs Ball's chutney
- 2 tbsp (30 ml) yellow mustard
- 1 tbsp (15 ml) vinegar (optional, to loosen chutney)
- Salt and freshly ground black pepper to taste
- Fresh chopped parsley or coriander for garnish (optional)

Instructions

1. Preheat a grill or large cast-iron skillet over medium-high heat and brush with 1 tbsp (15 ml) vegetable oil. If boerewors is in a long coil, cut into four portions to fit the rolls.
2. Place boerewors on the hot grill or skillet and cook, turning often, until evenly browned and cooked through, about 8–12 minutes total depending on thickness; internal temperature should reach 160°F (71°C). Remove and rest 2 minutes.
3. Meanwhile, heat butter with remaining 1 tbsp (15 ml) oil in a pan over medium heat. Add sliced onion and a pinch of salt; sauté until soft and caramelized, about 8–10 minutes. Stir in 1 tbsp (15 ml) vinegar and 1/4 cup (60 ml) of the chutney to glaze the onions if desired; cook 1–2 minutes.
4. Toast rolls cut-side down on the grill or in a skillet until lightly browned. Spread each roll with mustard and a spoonful of tomato relish or chutney.
5. Place a cooked boerewors portion into each roll, top with caramelized onions and an extra spoonful of chutney. Garnish with chopped parsley or coriander if using and serve immediately.