Ingredients
- Brown onion 1
- Garlic cloves 2
- Red chilli 1
- SpinneysFOOD pure sunflower oil 1 tbsp
- SpinneysFOOD chopped italian tomatoes 400g
- Tomato paste 2 tsp
- Worcestershire sauce 125ml
- Mrs Balls hot chutney 250ml
- SpinneysFOOD unrefined sugar 4 tbsp
- White grape vinegar 3 tbsp
- Red and white cabbage 200g
- Carrot 1
- SpinneysFOOD salt 1/2 tbsp
- SpinneysFOOD black peppercorns 1/2 tbsp
- Buttermilk 180ml
- Mayonnaise 4 tbsp
- Dijon mustard 1 tbsp
- Apple cider vinegar 2 tsp
- SpinneysFOOD fine grain white sugar 2 tsp
- Boerewors 600g
- Hot dog rolls 4
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Boerewors rolls with monkey gland sauce and amasi slaw
South African 20 Mins Prep · 35 Mins Cook
- To make the monkey gland sauce, peel and finely chop the onion. Peel and finely grate the garlic. Deseed and finely chop the chilli. Heat the oil in a large pan over medium heat then sauté the onion, garlic and chilli until soft. Add the tomatoes, tomato paste, Worcestershire sauce, hot chutney, unrefined sugar and white grape vinegar, and simmer over low heat for 10-15 minutes, stirring occasionally until the sauce is thick and sticky.
- To make the slaw, finely slice the cabbage. Peel and grate the carrot. Combine the cabbage, carrot, salt and pepper to taste, buttermilk, mayonnaise, Dijon mustard, apple cider vinegar and white sugar, and toss well.
- Prepare a barbecue to a medium heat.
- Cook the boerewors for 4-5 minutes per side, basting with the monkey gland sauce.
- Slice each hot dog roll nearly all the way through and place a piece of boerewors – cut to the size of each roll – inside.
- Add a drizzle of monkey gland sauce and spoon the slaw over.
- Serve immediately.