Boerewors Rolls!
Classic Boerie Rolls
The sun finally came out this week for one afternoon anyway, so I thought lets have a classic SA lunch "Boerewors Rolls" what more could you ask for. There's not a great deal to say or do about cooking boerewors but there are definitely things that you should never do to any good boerewors and I will let you in on them shortly. There is also a video about how we make our Wors at the end of this weeks blog, be sure to watch and let us know what you think.
I'm cooking boerewors that we have been making for over 33 years now in our factory and I've been told by many that they think thats its amongst the best there is. WIth 14 different varieties to choose from we think that you should find one that you like or suits you dietary requirements but i am going to cook our Original Beef Boerewors for this blog. You can take a look at the range that we make here www.biltong.co.uk.
For 2 lucky followers who leave a comment below or a tip on how to braai Boerewors (on UK mainland only, sorry) we will be giving away a pack of Boerewors and a bottle of Mrs Ball Chutney so you can enjoy your own lekker lunch. I will not giving you the recipe to our Boerewors as this is a closely guarded family secret but their at 1000's of recipes out there on the internet. If you have a recipe you are willing to share then post it in the comments area below and you might win one of this weeks give away prizes.
Serves 3-4 - Prep: 2 mins - Cook Time: 3-4mins on each side
Ingredients
- 700g good quality Boerewors
- 3-4 Rolls or French stick
- Mrs Ball chutney any flavour
- Salad or any other accompaniments
Boerewors Braaiing Tips
- Never, ever prick the skins of good quality Boerewors, all this does is it lets the juices out and you will end up with dry tasteless wors. If you are not lucky enough to be able to get a good quality wors then you will end up with a load of fat in the wors and it will not taste great.
- Only turn the boerewors once when cooking, this helps avoid the wors breaking.
- Let the wors cook until it caramelises on one side before you turn it, this stops the wors from sticking to the grills and tearing.
- Cook the wors in a coil and open it up slightly so that the heat can get to all sides, close it up before turning
- Always cook on a braai that is hot enough to crisp the skin and not boil the wors, otherwise this will make the skins really tough.
Win pack of Boerewors and a bottle of Mrs Ball Chutney
We will be giving away a pack of Boerewors and a bottle of Mrs Ball Chutney to 2 lucky followers who leave a comment below or a tip on how to braai Boerewors, leave a recipe or just make a comment (only to residence on the UK mainland, sorry entry closes on the 23rd November 12). That doesn't mean we don't want to hear from you wherever you live, please let me know what you think or have to say.
Watch my video on how we make our Boerewors and cook it to perfection!
