CARAMELISED ONION & MUSTARD BOERIE ROLLS
YIELD: Serves 6
INGREDIENTS
- 600 g Boerewors, made using Kameeldoring™ Boerewors The Original (03033010)
- 30 ml (2 Tbsp) Oil
- 300 g (2 medium) Onions, sliced
- 80 ml (½ cup) Steakhouse Marinade (0753040)
- 600 g (6) Hotdog rolls, cut lengthwise on top
- 125 ml (½ cup) Mustard Sauce (07611040)
METHOD
6 Mix together the Egg-Free Dip R/P and water. 7 Dip the onion rings into the egg-free dip, then coat with the All Purpose Coating R/P. 8 Deep fry at 170°C for 1 - 2 minutes or until golden brown and crispy. 9 Place the boerewors on an open grill to cook for 5 - 8 minutes on each side depending on the thickness, turning halfway through. Cut into 6 equal portions. 10 To assemble: Spoon half the crispy onions and tomato relish down the base of the cut rolls, top with boerewors and remaining crispy onions and tomato relish to serve.
