Another recipe for making use of boerewors.
All you need is a 400g-500g coil of wors and a 400g packet of puff-pastry – you can make your own, but handling pastry in this climate is a pain, so I use frozen ready-rolled.
The pictures below are of a thin kameelhout available from most Spars or Delta Deli in Maun (as far as I can tell they both buy from Freddy Hirsch).
A thick wors will make less, but bigger, rolls using a similar amount of pastry.
- Put the oven on and set at ~180C
- Defrost the ingredients and lay them out.
- Uncoil the wors and cut to length.
- Roll the first length, cut the pastry to size and crimp the joint with your fingers.
- Lightly oil or grease a baking tray and layout the rolls.
- Cut rolls to suit final requirements: short as finger food for parties or long for individual portions. Use a sharp knife to get a clean cut.
- Make small slashes in the top of the rolls to allow for heat expansion.
- Brush with milk or egg-white for browning and place in middle of oven. Any left over wors can also be cooked in the oven.
- Check progress after 15 to 20 minutes and when starting to look done move to the top for browning.
- Serve as you wish: I recommend HP Sauce, one of Mrs Ball’s fine chutneys or my own chakalaka.
- Practice makes perfect so make some more tomorrow.