Think of a sausage roll pie from a garage mixed with roosterkoek and boerewors! Then you get the Boerewors sausage roll!
- 1 packet good quality boerewors
- tomato sauce and mustard for serving
For the roosterkoek:
- 4 cups flour
- 1 tot sugar
- 1 teaspoon salt
- 1 packet instant yeast
- about 2 cups luke warm water
- Start to make the dough by mixing together the flour, salt, sugar and yeast.
- Add the luke warm water to the flour bit by bit and use a clean floured surface to knead the dough until soft and elastic.
- Let the dough rise for about 15 minutes in a warm place and knead again for 5 minutes.
- While the dough is rising braai the boerewors over medium heat for about 8 – 1o minutes, the boerewors should be about 80% cooked as you are going to braai this again.
- Use a rolling pin or bottle of wine and roll out the dough into a big rectangle. Cut the rectangle into long strips, you will wrap these strips around the boerewors pieces, so keep this length in mind when cutting the boerewors.
- Cut the boerewors into long pieces of about 8-10 cm and wrap the dough around the boerewors so that it looks similar to a sausage roll. From the bottom to the top.
- Now braai the rolls over very mild coals on your grid, use the same method as when you braai roosterkoek. Turn the rolls often and make sure all the sides face the coals a few times. Take your time with this and your end result will be great.
- Once the rolls are baked and cooked through, your sausage rolls are ready to serve with tomato sauce and mustard.
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