Serves 6
60 min
Boerie Roll
Recipe GLPR8fb69f252edf61
A South African favorite featuring grilled boerewors sausage nestled in a toasted brioche bun and layered with caramelized lager onions, tangy pickled onions, and a savory-sweet monkey gland sauce. This handheld main is bursting with bold flavors and textures.
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Ingredients
500g boerewors sausage
6 brioche hot dog buns
2 large yellow onions, thinly sliced (for pickling)
1 cup white vinegar (for pickling)
2 tablespoons sugar (for pickling)
2 bay leaves (for pickling)
2 tablespoons oil
2 large yellow onions, sliced (for lager onions)
3 cloves garlic, minced
2 sprigs fresh thyme
2 bay leaves (for lager onions)
1 tablespoon sugar (for lager onions)
2 tablespoons vinegar (for lager onions)
1 cup lager beer
Salt and black pepper, to taste
3 tablespoons tomato sauce
2 tablespoons apricot jam
1 tablespoon Worcestershire sauce
1 tablespoon cider vinegar
1 teaspoon chili powder
American mustard, to serve (optional)
Directions
Make the pickled onions: Place the thinly sliced onions in a small non-reactive bowl. In a saucepan, combine the vinegar, 2 tablespoons sugar, and 2 bay leaves. Bring to a simmer over medium heat, then pour the hot mixture over the onions. Cover the bowl and refrigerate for at least 1 hour 30 minutes, or preferably overnight for best flavor.
Prepare the lager onions: Heat the oil in a saucepan over medium heat. Add the sliced onions, minced garlic, thyme sprigs, and 2 bay leaves. Cook for 5–8 minutes, stirring frequently to prevent sticking, until the onions become golden and caramelized. Stir in 1 tablespoon sugar and 2 tablespoons vinegar, cooking for 2 minutes more.
Pour the lager beer into the saucepan with the onions. Reduce the heat to low and simmer for 15 minutes, stirring occasionally, until the liquid has reduced significantly and the mixture reaches a sticky, caramelized consistency. Season with salt and black pepper to taste. Transfer to a container and cool. This can be prepared up to a few days ahead and stored in the refrigerator.
Make the monkey gland sauce: In a bowl or jug, whisk together the tomato sauce, apricot jam, Worcestershire sauce, cider vinegar, and chili powder until smooth and well combined. Transfer to a squeeze bottle or piping bag if desired. This sauce can also be prepared ahead and refrigerated for a few days.
Set up your barbecue or braai. Allow the fire and coals (or wood) to settle until they are covered with white ash on the outside, indicating they have reached the proper temperature. Place the boerewors sausage over the hot, indirect heat and grill for 12–15 minutes, depending on thickness, until cooked through with an internal temperature of 160°F.
To assemble, split open each brioche bun. Spread a layer of the caramelized lager onions on the base of each bun, then place a grilled boerewors sausage on top. Drizzle generously with the monkey gland sauce and add a squirt of American mustard if using. Crown each roll with a spoonful of the tangy pickled onions and serve immediately.
