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Boerie Rolls 2 Ways

Whether you were lus for a braai or wanted something yummy to eat, your top choice should be  boerie rolls. The options are monkey gland or a Mexican-inspired ones, both are equally epic!

Baking Category :  Rolls & Buns
Cuisine ​: American, Comfort Food
Main Type​ :  Cafe Food Main Snack

PREP TIME

00:20

BAKING TIME

00:20

Ingredients

1
8 hot dog rolls
2
1 kg boerewors
3
For the monkeygland boerie:
4
frozen onion rings, cooked according to package instructions
5
1 onion, finely diced
6
2 T sunflower oil
7
3 T smooth apricot jam
8
2 T brown sugar
9
1 mustard
10
3 T Worcestershire sauce
11
2 T balsamic vinegar
12
½ cup tomato sauce
13
1/3 cup Mrs Balls chutney
14
garlic butter, for serving
15
For the Mexican-inspired boerie:
16
1 cup cream
17
1 clove garlic, crushed
18
sea salt and freshly ground black pepper, to taste
19
1 cup canned whole corn kernels, drained
20
pickled jalapenos, for serving
21
nacho chips, for serving

Method

1
For the monkeygland boerie:
2
Grill the boerewors in a pan.
3
Slice 4 hot dog rolls lengthways and toast until golden brown, then butter with garlic butter.
4
To make the monkeygland sauce, fry the onion in the oil until golden. Add the apricot jam, sugar, mustard, Worcestershire sauce, balsamic vinegar, tomato sauce and chutney and stir well. Simmer until the sauce thickens a bit. Place pieces of boerewors in the rolls and top with the monkeygland sauce and onion rings.
5
For the Mexican-inspired boerie:
6
Grill the wors and butter the rolls as for the monkeygland boerie.
7
To make the creamed corn, place the cream and garlic in a saucepan, season and allow to reduce over low heat for about 10 minutes. Stir the reduced cream through the corn.
8
Serve the wors on the rolls topped with the creamed corn, pickled jalapenos and nacho chips.

SERVES HOW MANY

8

YIELD

8

Chef's note

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