Monkeygland Boerewors Rolls


The world has a few famous sauces to serve with braaied meat and monkeygland sauce is one of them. What makes monkeygland sauce special is that it’s a South African invention. As is boerewors. For special-occasion boerewors rolls, I suggest you skip the normal options of chutney or tomato sauce and go for a home-made monkeygland sauce. You will not look back and neither will your guests.


(feeds 6)

  • about 1.2 kg high-quality boerewors
  • 6 hotdog rolls


  • 1 large onion (finely chopped)
  • 1 tot butter
  • 1 tot olive oil
  • 2 garlic cloves (finely chopped)
  • 1 cup tomato sauce
  • 1 cup chutney
  • ½ cup Worcestershire sauce
  • 1 tot brown sugar
  • 1 tot vinegar
  • 1 tsp chilli flakes
  • water (have some on standby in case your potjie runs dry)


  1. In a fireproof pot or pan on the fire, fry the onion in the butter and oil for a few minutes until you like the look of it.
  2. Add all the other ingredients for the sauce, except for the water, and simmer for 15 minutes, stirring fairly often to make sure it doesn’t burn. If the pot runs dry and the sauce is too thick for your liking or starts to burn, add a little bit of water.
  3. After 15 minutes of simmering, the sauce is ready to serve. You can now keep it warm or on a very gentle simmer until the boerewors is braaied and ready.
  4. Now it’s time to braai the wors. The aim is to break or pierce it as little as you can and have as juicy an end-product as possible.
    • Do not pre-cut the wors as its juices will get lost. Keep it long and coil it, or position it on the grid running back and forth like people in an airport queue.
    • The easiest method is to braai the boerewors in a hinged grid so that it can be turned without breaking. Failing that, coil it and, while it is on a flat surface, press two skewers all the way through the wors at a 90° angle to each other, effectively putting the boerewors in a little skewer cross. In this way, you can braai and turn the boerewors easily on an open grid without it breaking apart and losing juices.
    • Boerewors can be braaied on any type of heat – the braai times will just differ. I prefer fairly hot coals so the skin is crisp and snaps under your teeth while the insides are still nice and juicy. Depending on heat and wors thickness, braai time should be somewhere around 8 minutes, and you should turn it between one and five times. On pathetic third-round coals (when you are last in line at the bring-and-braai), braai time can be 20 minutes and the boerewors will still taste fine, but this should be the exception and not the norm.
    • Do not ‘pop’ the wors and let those bubbles of juice escape. If you feel that your boerewors is too fatty, then buy better boerewors in future. At the time of writing this post, the best boerewors on the market is Jan Braai Boerewors!
    • Do not overbraai it – 71 °C is perfect. If you braai it too long, it will become dry and you will kill some of the flavour. I have never been served boerewors that I thought would have benefited from being braaied longer. More often than not, people overbraai boerewors.
  5. When the boerewors is ready, the skin will be brown in most parts and grey in some.
  6. Place a piece or two of boerewors in each hotdog roll and top with a few spoons of monkeygland sauce.