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!