Descended from the combination of minced meat and cubed speck (pork or beef fat) with spices and preservatives (mostly vinegar) favored by early Dutch settlers in Africa, boerewors is the South African equivalent of a hot dog. Van Kraayenburg suggests serving it with sautéed onions and South African tomato sauce, a thin, spicy ketchup with chunks of tomato. Says the guru, it’s a “spicy, flavorful hot dog...The marriage between Dutch, English, and Indian cuisines is delicious.”
1 tbsp vegetable oil, for sautéing
2 tbsp sliced white onions
7 oz boerewors sausage (available at high-end grocery stores)
2 tsp brown mustard
South African tomato sauce, for dipping
Warm oil in a skillet over medium heat. Cook onions until light brown, about eight minutes. Grill boerewors. Toast bun. Place grilled sausage in bun. Top with mustard and onions. Serve with a bowl of South African tomato sauce.
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