My Boerewors Sausage Roll Made with @checkers South Africa C

• total time: 20 minutes

Ingredients

1 pack @checkers_sa 2025 Championship Boerewors

1 roll puff pastry, defrosted

5ml hot English mustard

10ml Dijon mustard

2 small onions, thinly sliced

Butter

5ml sugar

White sesame seeds

1 egg, for egg wash

Directions

Preheat the Englishman’s braai (oven) to 220C. Fry the onions in melted butter until lighty browned. Add the sugar and caramelise until soft and golden. Leave to cool slightly.

Mix the mustards together and set aside.

Use a sharp knife to slit and remove the casing from the boerewors. Pack the mince into a sausage shape. On a floured surface, lay out the pastry and spread over the mustard. Layer the caramelised onions over the top and place the boerewors sausage on one side, leaving a border of pastry open. Brush the edges with beaten egg and fold the pastry over the boerewors, using a fork to crimp the edges closed. If desired, cut the sausage roll into sections, brush with more egg wash and top with sesame seeds. Bake on parchment paper for 20 minutes or until the pastry is golden brown.

Our perfect serve is always @All Gold South Africa tomato sauce!