Boerie Roll

• boerewors sausage↗500g g
• brioche hot‑dog buns↗6
• American mustard↗

  for serving (optional)

• rapeseed oil↗2 tbsp tbsp
• white onion↗300g g

  finely sliced

• garlic puree↗1 tsp tsp
• thyme↗5g g

  leaves collected

• bay leaf↗2
• sugar↗50g g
• malt vinegar↗2 tbsp tbsp
• lager↗100ml ml
• tomato ketchup↗100ml ml
• malt vinegar↗50ml ml
• Worcestershire sauce↗1 tsp tsp
• smooth tomato chili chutney↗100g g
• червону цибулю↗½ large

  тонко нарізана

• оцет з червоного вина↗200g
• цукор↗100g
• лавровий лист↗1

Step-by-step instructions

1. 1

   To marinate the onion, place it in a small non‑reactive bowl. Pour the vinegar into a saucepan, add sugar and bay leaves, bring to a gentle boil, then pour the mixture over the onion. Cover and chill for at least 1 hour 30 minutes or overnight.

2. 2

   For the onion in the lager, heat the oil in a saucepan over medium heat and cook the onion, garlic, thyme and bay leaf for 5‑8 minutes, stirring to prevent sticking, until golden and caramelised. Add sugar and vinegar, cook another 2 minutes, then pour in the lager. Simmer for 15 minutes over low heat, stirring occasionally, until the liquid reduces to a sticky caramelised consistency. Season, remove from heat and transfer to a container for later use. Store in the refrigerator for several days.

3. 3

   Combine all the ingredients for the “mavpáchi glands” sauce in a bowl or jug. If desired, transfer to a convenient squeeze bottle or pastry bag. Store in the refrigerator for several days.

4. 4

   Prepare a barbecue (or braai). For best results let the fire and coals or wood settle until a white ash forms on their surface. Cook the boerewors over hot, indirect heat for 12‑15 minutes, depending on the sausage thickness, until done.

5. 5

   To serve, split the brioche buns, spread them with the lager‑marinated onion, then place a slice of boerewors the size of a sausage. Drizzle with the “mavpáchi glands” sauce and, if desired, add American mustard. Finish with a tablespoon of the marinated onion.