Boerewors Sausage Rolls
Homemade cheese pastry wrapped around thick boerewors, brushed with a smoky tomato glaze and baked until golden. Make a batch, freeze them, and
Sausage rolls are a South African party staple, the kind of thing that disappears off the platter before anything else does. But swap the usual mystery pork sausage for boerewors and you've got something properly South African. The spiced coriander-heavy wors wrapped in buttery cheese pastry is a combination that will have your Dubai guests asking for the recipe before they've finished the first one. Boerewors is available from South African butchers across the UAE, and increasingly at select Spinneys counters. If you can get your hands on it, make a double batch and keep them in the freezer.
Ingredients
- 2 Rolls ready-made puff pastry, thawed (available in the freezer aisle at Spinneys and Carrefour)
- 500 g thick boerewors
- 15 ml oil
- 30 ml tomato paste
- 5 ml smoked paprika
- 5 ml olive oil
- 1 egg, beaten, for brushing
Method
- Preheat the oven to 180°C. Line a baking tray with baking paper.
- Mix the tomato paste, smoked paprika and olive oil together and set aside.
- Remove the skin from the boerewors and cut into 2 equal lengths.
- Unroll the puff pastry sheets on a lightly floured surface.
- Place one length of boerewors along the centre of each pastry sheet.
- Brush the sausage with the tomato mixture.
- Brush the beaten egg along one long edge of the pastry. Fold the pastry over the sausage and press the edges firmly to seal. Press down with a fork to crimp.
- Brush the tops with beaten egg.
- Either bake immediately for 30-35 minutes until deep golden and cooked through, or freeze unbaked at this stage.
- To bake from frozen: place directly in a 180°C oven for 35-40 minutes.
- Cut into 5 cm lengths once cooled slightly and serve.
Notes
Method
- Preheat oven to 180°C. Line a baking tray with baking paper.
- Mix tomato paste, smoked paprika and olive oil. Set aside.
- Remove boerewors skin. Cut into 2 equal lengths.
- Unroll puff pastry sheets. Place one sausage length along the centre of each sheet.
- Brush sausage with tomato mixture. Brush beaten egg along one long edge.
- Fold pastry over and press edges firmly to seal. Crimp with a fork.
- Brush tops with beaten egg.
- Bake at 180°C for 30-35 minutes until deep golden, or freeze unbaked.
To bake from frozen: straight into a 180°C oven for 35-40 minutes. Cut into portions once cooled slightly.