Boerewors rolls with smoor
WHO DOES NOT ENJOY A TRUE SOUTH AFRICAN BOERIE?
• 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.