In the past few weeks, I have had the divine pleasure of tasting individualistic expressions of what constitute a great boerewors.
As one of South Africa’s favourite food items, boerewors originates from Afrikaaner farmers, hence its name.
Nowadays, South Africans from diverse cultural backgrounds prepare boerewors and give it their own unique twist, without diverting from the characteristic flavour for which the sausage is known.
This week’s recipe is adapted from sausage rolls, but instead of using mince, one uses boerewors. It is perfect for a finger meal or snacking. The recipe is easy to put together and it’ll fill your kitchen with a mouth-watering aroma that will lure guests or neighbours. Hope you enjoy!
THE RECIPE
15ml (1Tbsp) olive / canola oil
1 onion, chopped
2 cloves of garlic, minced
2 big tomatoes, peeled and chopped
1 chicken stock cube, crumbled
30ml (2Tbsp) tomato paste
15ml (1Tbsp) red wine vinegar
15ml (1Tbsp) sugar
±30ml (2Tbsp) water
Freshly milled black pepper, to taste
±500g boerewors, removed from casing
400g (1packet) original puff pastry
Flour for dusting
1 beaten egg, for glazing
Method:
Heat oil and sauté onion until translucent. Add garlic and cook for a further minute.
Add tomatoes, stock cube, tomato paste, vinegar, sugar, water and simmer for 10 minutes.
Lightly puree the smoor while still in the pan until it is rough-looking. It should not be smooth.
Season with pepper and continue simmering with the lid open until the smoor has a thick and spoon-able consistency. Set aside.
Preheat oven to 200°C. Roll out the pastry and divide it into two. Roll out one on a floured surface into a rectangular shape. Cut in half.
Using wet hands, shape boerewors into its original shape and place about 5cm from the edge of the pastry closer to you.
Spoon smoor over the molded boerewors, covering the top and sides evenly.
Wet edges of pastry and roll up. The edges can be trimmed after baking.
Brush with beaten egg. Continue the process and make up four rolls.
Place the rolls on a greased baking tray and bake for 25 minutes or until golden brown.
Cool down before trimming or cutting into chunky cubes. Serve.
l See www.mzansistylecuisine.co.za for more.