The braai bread you know and love, with a delicious meaty centre.
Boerie ‘stokbrood’
Serves 8-10
Ingredients
1kg boerewors
500g store-bought bread dough
Tomato sauce and mustard, for serving (optional)
Method
- Keeping the casing intact, twist boerewors into 10 smaller sausages, then cut into individual portions.
- Thread sausage onto wooden or metal skewers.
- Braai for 3-4 minutes over medium coals until par-cooked. Remove and cool.
- Divide dough into 8-10 balls, then roll each out into a long log.
- Wrap dough around sausages and pinch the edges to enclose.
- Braai over medium coals for 15-20 minutes or until dough is cooked through.
- Serve boerie stokbrood while hot, with tomato sauce and mustard for dipping (if using).
Cook’s note:
Mix together 1/4 cup each canola oil, melted butter and finely chopped herbs and brush over bread towards the end of cooking. This adds extra flavour and crispiness.
Compiled by: Sjaan van der Ploeg
Photography: Zhann Solomons, Fresh Living Magazine
Also read: Beer-marinated boerewors gyros
