SERVES 6

INGREDIENTS

6 fresh rolls

1.2kg of boerewors

butter or olive oil

fresh rocket

1/2 cup ready-made crispy onions

ONIONS

3 onions, thinly sliced

2 tbsp olive oil

3 tbsp sugar

1/3 cup Nederburg Double Barrel Reserve

generous pinch of salt and freshly milled pepper

3 sprigs fresh rosemary

CHEESE SAUCE
1/2 cup sour cream

1-2 tbsp cremezola

2 rounds black pepper feta

2 tbsp olive oil

METHOD

To make the onions, cook the onions over medium heat until soft and caramelised. Add the sugar, wine, and rosemary and continue cooking until a thick syrup form. Season well with salt and pepper.

For the cheese sauce, blend the sour cream, cremezola, and feta together (either with a stick blender or small food processor).

Brush the insides of the hotdog rolls with butter or oil and toast in a pan until golden. Fill the rolls with a piece of boerie and dollops of chutney and whipped cheese. Finish off with some fresh rocket and a sprinkle of crispy onions.

CHEFS TIP

Buy ready-made onion marmalade if you are low on time!