Boerewors rolls with tomato smoor

Deur Herman Lensing, SARIE KOS Winter 2010

Boerewors rolls with tomato smoor Foto’s: Donna Lewis Galery

(4-6 portions, 20 minutes)

  • 45 ml olive oil
  • 2 onions, cut into rings
  • 2 cloves of garlic, chopped
  • 1 x 400 g can cherry tomatoes
  • 80 ml red wine
  • 1 sprig rosemary, chopped
  • salt and freshly ground black pepper
  • 500 g boerewors
  • 6 rolls
  • 60 ml butter

Heat 30 ml olive oil in a medium-size saucepan. Add onion and garlic and fry lightly for about 5 minutes. Add tomatoes, red wine and rosemary. Reduce heat and stew slowly for 25-30 minutes, stirring every 5 minutes. Season with salt and pepper. Heat rest of olive oil in a frying pan until warm. Fry boerewors for about 8 minutes on each side, or until golden brown and cooked. Cut into portion size. Spread butter on rolls. Put a portion of sausage into each roll, and spoon the smoor over the sausage.

  • Assistent Melissa Pecoraro

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