Crispy, Tangy, Garlicky Boerewors Roll
Gotta get the Heritage Day recipes down!
Ingredients:
For the Boerewors:
- 500g good-quality boerewors
- 1 Tbsp olive oil, for frying
For the Garlic Sauce:
- ½ cup mayonnaise
- 2 Tbsp plain yoghurt
- 1½ tsp crushed garlic
- 1 tsp lemon juice
- Salt & pepper to taste
For the Tangy Slaw:
- 1 cup shredded cabbage
- ½ cup grated carrot
- ¼ red onion, thinly sliced
- 2 Tbsp white vinegar or apple cider vinegar
- 1 tsp sugar
- Salt to taste
For Assembly:
- 4 hot dog rolls
- 2 Tbsp butter or garlic butter (for toasting)
- Fresh coriander, to garnish
- Pickled jalapeños or gherkins
How To Make Crispy, Tangy, Garlicky Boerewors Roll
- Braai, grill, or pan-fry the boerewors until fully cooked and nicely browned on the outside.
- If pan-frying, heat oil in a skillet over medium-high heat and cook for 12–15 minutes, turning occasionally.
- In a small bowl, combine mayonnaise, yoghurt, crushed garlic, lemon juice, salt, and pepper.
- Mix well and refrigerate until serving.
- In a bowl, combine cabbage, carrot, and onion.
- In a separate small cup, mix vinegar, sugar, and a pinch of salt until dissolved, then pour over the slaw.
- Toss and let sit for at least 10 minutes to marinate. Slice rolls open and lightly spread with butter or garlic butter.
- Toast in a pan, on a griddle, or under a grill until golden and crispy.
- Spread a generous layer of garlic sauce on the toasted roll.
- Add a spoonful of tangy slaw.
- Place a piece of boerewors on top.
- Drizzle with more garlic sauce, add pickles or jalapeños if using, and garnish with herbs.
Definitely going to try looks fabulous 😻