Recipe for Gourmet Boerie Rolls with caramelised onions
4 carrots – peel
2 potatoes – peel
6 boerewors sausages
3 onions – peel & slice thinly
1/2 tsp sugar (from your pantry)
1 tbsp balsamic vinegar
6 gourmet hotdog rolls
6 tbsp ketchup
6 tbsp Dijon mustard
10g fresh coriander – remove leaves, discard stalks
butter (from your pantry)
olive oil (from your pantry)
salt & pepper (from your pantry)
tin foil (from your pantry)
Preparation: Preheat the oven to 200°C. Prepare all ingredients as indicated above.
Carrot chips: Cut the carrots in half crossways, then slice each piece into 1cm slices lengthways. Lay them down flat and cut into 1cm chips.
Potato and carrot chips: Cut the ends off the potatoes, then cut them into 1cm slices lengthways and cut those slices into 1cm chips. Place them on a tin foil lined baking tray with the carrot chips. Drizzle with olive oil, season with salt and pepper, mix and then spread in a single layer. Roast for 25 minutes, until golden and cooked.
Boerewors sausages: Place a pan on medium-high heat with a drizzle of olive oil. When hot, add the boerewors and cook for 15-20 minutes until golden brown on all sides and cooked through.
Caramelized onion: Place a pan on medium heat with a knob of butter. When the butter has melted, add the onion with a pinch of salt and sauté for 1 minute before adding sugar and balsamic vinegar. Cook for 10 minutes until the onions have softened and caramelised.
Hotdog rolls: Toast in the oven for 5-10 minutes until golden brown and crusty.
Serve by slicing the rolls lengthways and topping it with the boerewors, ketchup, Dijon mustard, caramelised onion and fresh coriander. Serve the potato and carrot chips on the side.
Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.