These tasty boeries aren’t just wors and rolls, but layers of funky, spicy, sharp deliciousness. Find this and more braai recipes in Beer Country’s Beer Food Fire by Karl Tessendorf and Greg Gilowey, R290, Penguin Random House.
FOR THE PICKLED ONIONS
½ cup red wine vinegar
1 large red onion, thinly sliced
FOR THE BOERIES
500g good-quality thick boerewors
4 good-quality rolls, buttered
FOR THE TOPPINGS
200g blue cheese, crumbled
1. To make the pickled onions, mix the vinegar, sugar and salt together in a glass bowl. Add the red onion and leave to pickle for at least 30 minutes.
2. Braai the boerewors over hot coals to your liking — we like our wors slightly pink in the middle. Toast the buttered rolls on the braai and you’re ready to build your boeries.
3. Line each toasted roll with watercress and pickled onion and pop a generous piece of wors on top. Sprinkle with blue cheese and the dukkah.
BEER PAIRING Craft Lager — layers of tart, aromatic and funky deliciousness happening right here! You want a crisp, clean beer with a great balance of malt and hops to wash down the layers of rich meat and cheese.