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1
Make the tomato-onion relish
10 minutes
Medium heat 160°C (320°F)
Heat half the oil (about 8 ml) in a small pan over medium heat. Fry 100 g of the sliced onion for 3 minutes until soft, then add the diced tomatoes, sugar, vinegar, salt and pepper. Simmer for 6–7 minutes, stirring now and then, until the tomatoes collapse into a thick, spoonable relish. Set aside; it can be warm or at room temperature.
If the relish looks watery, simmer 2 minutes longer — it should sit on the roll, not soak it.
Done when: Thick and glossy, with no pooling liquid in the pan.
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2
Sauté the remaining onions
8 minutes
Medium heat 160°C (320°F)
In the same pan, heat the remaining oil and fry the other 100 g of sliced onion over medium heat for 6–8 minutes, stirring often, until soft, golden and sweet at the edges. Season lightly and keep warm.
Do not rush the onions on high heat — browned edges are good, blackened bitter strands are not.
Done when: Soft, golden and sweet-smelling, not crisp or burnt.
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3
Grill the boerewors
12–15 minutes
Medium-high heat 190°C (375°F)
Lay the 4 boerewors links (600 g raw) on the hot braai grid or grill pan. Grill for 12–15 minutes, turning every 3–4 minutes with tongs so all sides brown evenly and the casing stays intact. Do not prick the links — the juices stay inside. The sausage is done when the casing is crisp and browned and the centre reaches 71°C (160°F) on a meat thermometer.
If the coals flare, move the sausage to a cooler spot for a minute rather than letting the casing char and split.
Done when: Crisp browned casing, juicy centre, internal temperature 71°C (160°F).
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4
Butter and toast the rolls
3 minutes
Medium heat 160°C (320°F)
While the sausage rests for 2 minutes, place the buttered rolls cut-side down on the grill or in a dry pan for 1–2 minutes until lightly toasted and warm. Toasting keeps the roll from going soggy under the relish.
Watch the rolls closely — soft white bread toasts in under a minute and burns fast over coals.
Done when: Cut sides pale gold and warm, still soft enough to fold around the sausage.
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5
Build the boerewors rolls
2 minutes
No heat needed
Spread about 10 g of mustard inside each roll, lay one grilled boerewors link (about 120 g cooked) along the roll — let the ends stick out a little, the way street stalls serve it — then spoon over tomato-onion relish and a pile of sautéed onions. Serve at once, while the sausage is hot and the roll is crisp outside.
Eat over the plate: a properly filled boerewors roll always drips a little.
Done when: Hot sausage, warm crisp roll, relish and onions piled on top.
auto_awesome Finishing Touches & Plating
Serve the rolls straight off the braai with the relish and onions still warm, and put extra mustard and relish on the table so everyone can add more. A boerewors roll is at its best eaten hot, in your hands, within minutes of the grill.
South Africa
1h 5m
