What remains mysterious about food is how it is able to transport us to any part of the globe in just one bite. Boerewors sausage on its own is inarguably uncontested, but, whoever thought about pairing it with chakalaka can take all my pension!

These boerewors-chakalaka rolls are perfect for light weekday dinners or lunches, but they can also be added to your breakfast menu. There is only one rule. Please serve them hot! When the bread is soft and the boerewors is hot with the juices oozing, the real dynamite of this flavour combo truly shines. You only need to microwave them for about 90-120 seconds otherwise the bread will get hard.

Living in Australia has made boerewors sausage exceptionally hard to obtain. I found it in Woolies priced at only 9 AUD for 500g. From what I remember, it is not even that cheap in Africa where it more readily accessible. If you are reading tis article and you have never tried boerewors sausage, you may need to re-consider your life decisions lol. I have not come across any other type of sausage that as a perfect balance of spice, fat and just creates an unforgatable symphony in your mouth.

Furthermore, these boerewors rolls are a great lunchbox idea because they can easily be cling wrapped so they fit perfectly in a lunch box. Again, as long as you have access to a microwave when you want to eat them lol.

I got the inspo for this recipe when I was watching an episode Survivor South Africa on Youtbe and part of the prize for winning that day’s challenge was a whole tray of boerewors-chakalaka rolls. I may have been hungry when I was watching the episode, nonetheless, they seemed divineeeeee.

Recipe Notes

• Bread: I used a crusty baguette from Woolies for this recipe divided into 6 segments. Hot dog rolls and hamburger buns would work just as well for this recipe.
• Toasting the bread: I toasted the baguette segments in the same pan that I fried the boerewors sausage in so they could soak up all the juices remaining in the pan. Adding 1 or 2 tablespoons of butter will help achieve the perfect crisp and light brown colour. If you toast them in the oven they may get too hard.
• Caramelised onion: I am convinced that there is no savoury dish that onions don’t belong in. Caramelised onions are silent superstars in this recipe. To get the perfect brown caramelised look, just add 2-3 teaspoons of brown sugar and cook the onions on low heat. It’s that simple.
• Sausage: Can you substitute the boerewors for another type of sausage in this recipe? Absolutely. Can I guarantee the same wholesome comforting flavour sensation? Nop! Tell me how it goes if you try it though…lol
• Chakalaka: the chakalaka is literally the glue of this whole recipe. Leaving out the chakalaka would be like removing the drums or the bass guitar from a band and leaving every other instrument. I don’t support two people bands…I would like all the band members to be present pleaseeeee!!!!!!
• Storage: these rolls are best eaten the day they are prepared although you can store them in the fridge for 3-4 days without severely distorting the flavour profile.