Boerewors Sausage Roll Recipe by Santy Coy
Cooking Instructions 1 hour 30 minute 1 Preheat oven to 200ºC fan forced. 2 For the filling, toast the coriander seeds then crush in a mortar and pestle. Heat oil in the pan then add the onion and cook for 3 - 4 minutes until softened. Add garlic, 2/3 of the crushed coriander seeds along with pepper, nutmed and allspice. Season then cook for further 2 minutes then remove from the heat and cool. 3 Add to a bowl along with the mince then squeeze the filling from the sausages and discard the slkin. Add the breadcrumbs and eggs. Use your hands to mix together well. Season, then chill the mixture until ready to use. 4 Thaw the pastry slightly - but you want to make sure it is not too soft to handle. Place on a lightly floured bench or lay down a large piece of baking paper to prevent sticking, then join all the edges, crimping with a fork so you make one long sheet. 5 Form a sausage with the mince along the pastry then brush the sides with egg. Enclose and crimp with a fork to seal then turn over so the sealed edge is on the bottom. 6 Start with one side of the sausage roll in the centre then bring in the remaining sausage shape to form a spinal on the paper. Leave 2 cm gap between the spinal as the pastry will expand. 7 Tranfer to a tray and brush with more beaten egg. Scatter over the reserved crushed coriander seeds along with the nigella and sesame seeds and some salt and pepper. 8 Bake for 40 minutes or until golden and cooked through. You want no raw pastry bits in the middle. 9 Meanwhile for the tomato relish, heat the oil in a saucepan over medium high heat then add the tomatoes and cook for 2 -3 minutes until they start to blister. Season with salt and pepper then add the garlic and cook for a further minutes. 10 Add sugar, tomato paste and red wine vinegar and cook for a further 5 - 6 minutes. Crush the tomatoes with the back of a spoon. Season to taste and remove from the heat to cool. Serve with sausage roll. 11 Tips: you can use lamb mince or pork mince here too. Just make sure you still use a relatively fatty mince so that is keeps the moisture. 12 Enjoy… 13 1 Preheat oven to 200ºC fan forced. 1 Preheat oven to 200ºC fan forced. 2 For the filling, toast the coriander seeds then crush in a mortar and pestle. Heat oil in the pan then add the onion and cook for 3 - 4 minutes until softened. Add garlic, 2/3 of the crushed coriander seeds along with pepper, nutmed and allspice. Season then cook for further 2 minutes then remove from the heat and cool. 2 For the filling, toast the coriander seeds then crush in a mortar and pestle. Heat oil in the pan then add the onion and cook for 3 - 4 minutes until softened. Add garlic, 2/3 of the crushed coriander seeds along with pepper, nutmed and allspice. Season then cook for further 2 minutes then remove from the heat and cool. 3 Add to a bowl along with the mince then squeeze the filling from the sausages and discard the slkin. Add the breadcrumbs and eggs. Use your hands to mix together well. Season, then chill the mixture until ready to use. 3 Add to a bowl along with the mince then squeeze the filling from the sausages and discard the slkin. Add the breadcrumbs and eggs. Use your hands to mix together well. Season, then chill the mixture until ready to use. 4 Thaw the pastry slightly - but you want to make sure it is not too soft to handle. Place on a lightly floured bench or lay down a large piece of baking paper to prevent sticking, then join all the edges, crimping with a fork so you make one long sheet. 4 Thaw the pastry slightly - but you want to make sure it is not too soft to handle. Place on a lightly floured bench or lay down a large piece of baking paper to prevent sticking, then join all the edges, crimping with a fork so you make one long sheet. 5 Form a sausage with the mince along the pastry then brush the sides with egg. Enclose and crimp with a fork to seal then turn over so the sealed edge is on the bottom. 5 Form a sausage with the mince along the pastry then brush the sides with egg. Enclose and crimp with a fork to seal then turn over so the sealed edge is on the bottom. 6 Start with one side of the sausage roll in the centre then bring in the remaining sausage shape to form a spinal on the paper. Leave 2 cm gap between the spinal as the pastry will expand. 6 Start with one side of the sausage roll in the centre then bring in the remaining sausage shape to form a spinal on the paper. Leave 2 cm gap between the spinal as the pastry will expand. 7 Tranfer to a tray and brush with more beaten egg. Scatter over the reserved crushed coriander seeds along with the nigella and sesame seeds and some salt and pepper. 7 Tranfer to a tray and brush with more beaten egg. Scatter over the reserved crushed coriander seeds along with the nigella and sesame seeds and some salt and pepper. 8 Bake for 40 minutes or until golden and cooked through. You want no raw pastry bits in the middle. 8 Bake for 40 minutes or until golden and cooked through. You want no raw pastry bits in the middle. 9 Meanwhile for the tomato relish, heat the oil in a saucepan over medium high heat then add the tomatoes and cook for 2 -3 minutes until they start to blister. Season with salt and pepper then add the garlic and cook for a further minutes. 9 Meanwhile for the tomato relish, heat the oil in a saucepan over medium high heat then add the tomatoes and cook for 2 -3 minutes until they start to blister. Season with salt and pepper then add the garlic and cook for a further minutes. 10 Add sugar, tomato paste and red wine vinegar and cook for a further 5 - 6 minutes. Crush the tomatoes with the back of a spoon. Season to taste and remove from the heat to cool. Serve with sausage roll. 10 Add sugar, tomato paste and red wine vinegar and cook for a further 5 - 6 minutes. Crush the tomatoes with the back of a spoon. Season to taste and remove from the heat to cool. Serve with sausage roll. 11 Tips: you can use lamb mince or pork mince here too. Just make sure you still use a relatively fatty mince so that is keeps the moisture. 11 Tips: you can use lamb mince or pork mince here too. 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