Cheese & Garlic Boerewors Sausage Rolls cooked on the Braai/BigGreenEgg
Howzit, thanks for all your support it's really appreciated and your are growing in number every week, please continue to spread the word. This week I'm cheating a little as the main ingredient is made by me at our factory so I will not be giving out our boerewors recipe as its top secret. But you can also cheat and buy it from us on our website www.biltong.co.uk . Or even better leave a comment at the bottom of this blog and have a chance to be one of 2 lucky people that we will be giving away two packs of boerewors to, so you can make your own. Sorry but this is only open to UK mainland residence as we cannot ship fresh meat out of the country.
What I though I would make this week is something really quick and easy and that you can snack on at anytime of the day “Boerewors Sausage Rolls”. You can cheat even more and buy ready made pastry but we used a very good quick recipe to make your own. I choose our “Cheese & Garlic Wors” as I thought it would be a little different to the norm but you can make it out of type you like so lets crack on.
PREP:15 MINS – PROVE 20mins – COOK TIME: 25mins
Ingredients for Puff Pastry
- 250g strong plain flour
- 1 tsp fine sea salt
- 250g butter , at room temperature, but not soft
- about 150ml cold water
- 1 x Pack of our Cheese & Garlic Boerewors.
- This is enough to make about 700g pastry.
Method for making the Pastry
- Pre-heat the Braai or over to 200°C (395°F)
- Sift the flour and salt into a large bowl or clean work surface and roughly break the butter in small chunks. Add them to the bowl and rub them in loosely you need to able see bits of butter.
- Make a well in the bowl and pour in about two-thirds of the cold water, mixing until you have a firm rough dough adding extra water if needed. Cover with cling film and leave to rest for 20 mins in the fridge.
- Turn out onto a lightly floured board, knead gently and form into a smooth rectangle. Roll the dough in one direction only, until 3 times the width, about 20 x 50cm. Keep edges straight and even. Don't overwork the butter streaks; you should have a marbled effect.
- Fold the top third down to the centre, then the bottom third up and over that. Give the dough a quarter turn (to the left or right) and roll out again to three times the length. Fold as before, cover with cling film and chill for at least 20 mins before rolling to use.
- Roll the pastry out into a long strip about 15cm wide ready to receive the boerewors.
Method for making the Boerewors (Sausage) Rolls:
- It's really simple now, all you have to do is take the boerewors out to the skins (don’t leave this on as the will be tough if you cook the rolls with it on) and roll into mini sausage shapes about 10cm long and 1.5 circumference.
- Place them on the pastry and cut across, take the egg yolk mix and brush the open side and fold over. Pinch the edge so that they seal and then score the tops with a sharp knife. Finally brush the tops of the rolls with the egg yolk so that it browns nicely and then place in the braai for 25 mins to cook. Keep an eye on the after about 20mins as you don’t want them to burn.
- The juices from the wors will run out and be soaked up by the pastry, wow did this taste great. I would recommend that you make the wors a little longer that the pastry as when the pastry cooks it expands and can leave a gap at the end. Which is what happened to mine but on the other hand, if like me, you like pastry don’t worry lol.
If you would like to win one of the packs of two of our Cheese & Garlic Boerewors then please leave some feed back and you could be 1 of 2 lucky people that get a chance to make this really great South African Snack. Also I love to hear what you think about what i'm cooking, feel free to leave suggestions what you would like to see me cook.
Sorry but this is only open to UK mainland residence (but I would still love to know your thoughts even if you cannot win the prizes) as we cannot ship fresh meat out of the country, please post your comments by the 22nd February 2013.