Gourmet Boerewors Rolls



    1. Pre-heat the oven to 200°C/390°F.
    2. Place the vine tomatoes in a baking tray, drizzle over olive oil, lightly sprinkle with Spanish smoked paprika and salt, garlic, thyme sprigs and crumble the feta cheese over the top.
    3. Roast in the pre-heated oven for 15 minutes or until the tomato skins are starting to blister and feta is caramelising.
    4. In the meantime, braai the boerewors for 5 to 8 minutes over gentle coals, turning 3 to 5 times until the meat is cooked to medium and is still juicy.
    5. Allow the boerewors to rest for 2 minutes before equally dividing it into 4 pieces.
    6. Slice the baguette into 4 pieces, then slice down the top centre of each piece of baguette, opening them up to make space for the toppings.
    7. Spread mustard onto the inside of the sliced baguettes, place the juicy boerewors into each roll and top with spoonfuls of the smoky roasted tomatoes.
    8. Sprinkle the toasted pine nuts over the top of each boerewors roll, garnish with fresh basil leaves and serve with lots of serviettes.
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