Boerie roll
Serves 4
365g bread flour
5ml salt
15ml white sugar
10g instant dry yeast
about 375 ml warm water
30ml olive oil
1 onion, sliced
250ml tomato sauce
30 ml whole grain mustard about 800g thick boerewors
1 large egg, beaten
Mix the flour, salt, sugar and yeast in a bowl and stir in enough warm water to form a soft dough. Transfer onto a floured surface and knead for 8-10 minutes, adding more flour if necessary. The dough should be smooth and springy to the touch. Place the dough in an oiled bowl, cover with clingfilm and a tea towel, and leave in a warm place for about an hour to rise until doubled in size.
Heat the olive oil in a frying pan and sauté the onion until golden.
Mix in the tomato sauce and mustard and remove from the heat.
Remove the sausage meat from the boerewors casing, keeping the sausage shape intact. Cut the sausage in half and then squeeze together the two halves to create a shorter, thicker length of boerewors. Preheat the oven to 180°C and grease a baking tray.
Place the risen dough on a floured surface, knock it down to remove all the air bubbles, then flatten and roll the dough into a thin rectangle as long as the length of boerewors and about 10cm wide.
Spread the onion mixture onto the dough and place the boerewors lengthways on top.
Roll up to encase the boerewors in the dough and then roll into a very loose spiral. Place the spiral on the greased tray, brush with beaten egg and bake for 40-45 minutes until the bread is cooked through and golden.