{"id":4396,"date":"2014-06-22T21:11:48","date_gmt":"2014-06-22T19:11:48","guid":{"rendered":"http:\/\/www.knottinbotswana.com\/?p=4396"},"modified":"2014-06-22T21:11:49","modified_gmt":"2014-06-22T19:11:49","slug":"sausage-boerewors-rolls","status":"publish","type":"post","link":"http:\/\/www.knottinbotswana.com\/index.php\/2014\/06\/sausage-boerewors-rolls\/","title":{"rendered":"Sausage (Boerewors) Rolls"},"content":{"rendered":"

Another recipe for making use of boerewors<\/a>.<\/p>\n

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.<\/p>\n

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>).<\/p>\n

A thick wors will make less, but bigger, rolls using a similar amount of pastry.<\/p>\n

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  1. Put the oven on and set at ~180C<\/li>\n
  2. Defrost the ingredients and lay them out.<\/li>\n
  3. Uncoil the wors and cut to length.<\/li>\n
  4. Roll the first length, cut the pastry to size and crimp the joint with your fingers.