Sausage (Boerewors) Rolls

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.

  1. Put the oven on and set at ~180C
  2. Defrost the ingredients and lay them out.
  3. Uncoil the wors and cut to length.
  4. Roll the first length, cut the pastry to size and crimp the joint with your fingers.
  5. Lightly oil or grease a baking tray and layout the rolls.
  6. 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.
  7. Make small slashes in the top of the rolls to allow for heat expansion.
  8. 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.
  9. Check progress after 15 to 20 minutes and when starting to look done move to the top for browning.
  10. Serve as you wish: I recommend HP Sauce, one of Mrs Ball’s fine chutneys or my own chakalaka.
  11. Practice makes perfect so make some more tomorrow.

    Sausage rolls and HP Sauce.
    Sausage rolls and HP Sauce.

Author: Michael

Parent, husband and civil engineer born and raised in Britain before emigrating to Botswana. Interests in construction, information technology, fitness, mechanics and mapping, among others.

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