Boerewors rolls with smoor

Sarie - - Contents -

WHO DOES NOT EN­JOY A TRUE SOUTH AFRICAN BOERIE?

Ser­ves 4–6

• 45 ml o­li­ve oil

• 2 on­i­ons, sli­ced in­to rings

• 2 clo­ves gar­lic, chop­ped

• 1 x 400 g-tin cher­ry to­ma­toes

• 80 ml red wi­ne

• 1 sprig rosemary, chop­ped • salt and freshly ground pep­per

• 500 g boerewors

• 6 rolls

• 60 ml but­ter, sof­te­ned

He­at 30 ml of the o­li­ve oil in a me­di­um-si­zed sau­ce­pan. Add on­i­ons and gar­lic and fry lig­ht­ly for a­bout 5 mi­nu­tes. Add the to­ma­toes, red wi­ne and rosemary. Lo­wer the he­at and sim­mer gent­ly for 25–30 mi­nu­tes, stir­ring e­very 5 mi­nu­tes. Se­a­son with salt and pep­per. He­at the rest of the o­li­ve oil in a f­rying pan until hot. Fry the wors for a­bout 8 mi­nu­tes per si­de or until gol­den bro­wn and cook­ed. Slice in­to por­ti­ons. S­pre­ad the rolls with but­ter. Pla­ce a por­ti­on of wors inthe roll and top with smoor.

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