Braai-Day Boerewors Rolls with Smoky Tomato Relish

⏱ 45 min · Serves 4

South Africa's answer to the hot dog: a coil of coriander-spiced boerewors, charred over coals, tucked into a soft roll and smothered in a sweet-sharp smoky tomato and onion relish. Cheap, messy, and completely addictive.

Per serving: 842 kcal · 38.0g protein · 52.0g carbs · 54.0g fat

Ingredients

• 800g boerewors (one long coil)
• 4 soft hot dog rolls or long white bread rolls
• 2 tbsp sunflower oil
• 2 large onions, finely sliced
• 2 garlic cloves, crushed
• 1 tsp smoked paprika
• 1/2 tsp ground coriander
• 1 tsp chilli flakes (optional)
• 4 large ripe tomatoes, chopped (or 400g tin chopped tomatoes)
• 2 tbsp tomato paste
• 2 tbsp brown sugar
• 2 tbsp white wine or malt vinegar
• 1 tsp salt
• Black pepper, to taste
• Butter, for the rolls
• Chutney or mustard, to serve (optional)

Method

1. Heat the oil in a wide pan over medium heat. Add the onions with a pinch of salt and cook gently for 10-12 minutes until soft and golden.
2. Stir in the garlic, smoked paprika, coriander and chilli flakes and fry for 1 minute until fragrant.
3. Add the tomatoes, tomato paste, sugar, vinegar, salt and a good grind of pepper. Simmer, stirring now and then, for 15-20 minutes until thick, jammy and glossy. Taste and balance with more sugar or vinegar. Keep warm.
4. Meanwhile, get your braai or griddle pan to a steady medium heat - boerewors burns over fierce flames. Don't prick the sausage.
5. Cook the wors coil for 6-8 minutes per side, turning once with tongs, until deeply browned and just cooked through (juices run clear, centre 70C).
6. Split the rolls, butter them lightly and toast cut-side down for 30 seconds.
7. Cut the wors into roll-length pieces, tuck into the rolls, spoon over a generous amount of warm tomato relish and add chutney or mustard if you like. Eat immediately, with plenty of napkins.