Boerewors is a sausage that originated in South Africa. Yes, I am being patriotic again. The name comes from Boer ("farmer") and wors ("sausage"). I served this dish with my Spiced fanned potatoes and Muscadel sauce (both recipes are on my website).
Ingredients
- 2 whole pork fillet
- 250 g Streaky bacon
- 350 g boerewors
- 1 red chilli, chopped
- 1/2 tsp fennel seeds
- 2 tbsp lemon honey
- salt and pepper to taste
Instructions
- Preheat your oven to 180'c
- Cut open the boerewors and remove the casing. We will be using the sausage meat only. Mix the red chilli and fennel seed into the sausage meat.
- Trim the pork fillet from any sinew and then cut them open lengthwise.
- Using a meat mallet, pound the fillet into schnitzels (about 5mm flat). Season with salt and pepper to taste.
- Shape the sausage meat into logs and place it in the centre of the flattened pork fillet. Fold the short sides of the schnitzels over the sausage to close off the ends, then fold the long side of the schnitzels up over the sausage stuffing and roll it tightly, forming a meat log.
- Wrap the meat log in the streaky bacon. I like to lay the bacon on a chopping board then placing the stuffed fillet on top for easy wrapping. Use two strips of bacon to close off the ends.
- Drizzle the rolled pork with some olive oil and cook it on a baking tray for 30 minutes. Remove from the oven and brush the logs with lemon honey. Return it to the oven and cook further to a dark golden brown. You can use the grill function on your oven to get it nice and dark.
