• Description:

    It’s time to celebrate three South African favourites in one – Championship Boerewors, chakalaka and smoor! The puff pastry makes all the difference and adding coleslaw adds a deliciously crunchy texture. Try our recipe today!Preparation: 20 min. Cooking: 30 min. Makes 12/Serves 4

  • Ingredients:

    For the Championship boerie sausage rolls:
    1 roll puff pastry; defrosted
    1 tbsp. (15 ml) milk
    1 egg
    600 g Championship Boerewors; removed from casing 

    1/2 onion; peeled and finely chopped
    1 small carrot; peeled and coarsely grated
    1 garlic clove; peeled and crushed
    1 tbsp. (15 ml) tomato sauce
    2 tbsp. (30 ml) Worcestershire sauce 

    For the chakalaka smoor:
    2 tbsp. (30 ml) sunflower oil
    1 cup (250 ml) coleslaw mixture
    1 can (410g) chakalaka 
    Salt and pepper  

  • Method:

    For the Championship boerie sausage rolls:

    1. Preheat oven to 200 °C and line a baking tray with baking paper.
    2. Whisk milk and egg together.
    3. Mix boerewors, onion, carrot, garlic, tomato sauce and Worcestershire sauce together.
    4. Season with salt and pepper. Divide mixture into two portions and roll each into a long sausage shape.
    5. Place the pastry on a floured surface, unroll and slice in half. Each sheet of pastry should be double the size of the sausages of meat.
    6. Place each sausage onto a sheet of pastry leaving a 1–2 cm border along one side.
    7. Brush the edges of the pastry with egg mixture and fold the pastry over to enclose the meat filling. 
    8. Seal the pastry edges using a fork. Score slashes in the top of the pastry and brush egg mixture.
    9. Cut each sausage filled pastry into six bite-sized sausage rolls and arrange on a floured baking tray, 2–3 cm apart. 
    10. Bake for 25–30 min. or until golden and cooked through.

    For the chakalaka smoor:

    1. Heat oil in a pot and gently fry coleslaw mixture. Add chakalaka to heat through. Season well.
    2. Serve sausage rolls with warm chakalaka.