Boerewors rolls ( some advice needed )

I hate cooking borewors all the way through. I like tasting the meat. A dry piece of boerwors is horrible.

Try to avoid "Nippi" sausage if you can. If you want to mix it up, you could get Dhanya or Mutton Sausage too.
 
Basically all the tips what everyone has suggested here, learnt a trick with various sauces.
When you add your water into the pan, substitute the quantity with tomato sauce, chilli sauce, worcester sauce, (whatever sauce) and let it simmer and dissipate away, will leave a nice tasty concoction!
 
CT_Biker said:
I hate cooking borewors all the way through. I like tasting the meat. A dry piece of boerwors is horrible.

Try to avoid "Nippi" sausage if you can. If you want to mix it up, you could get Dhanya or Mutton Sausage too.
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Oh.....there's always that one person...... the ones that always need to taste the raw boerewors, before braaing or cooking it. Always have this nick and roll of pushing out some of the mince and flipping it in the mouth. Then there's always the comment of "not enough coriander" or "I like the coriander taste". Like it's cool or something :)

Usually the same people who braai their chicken, without cooking it first.
 
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beans100 said:
Oh.....there's always that one person...... the ones that always need to taste the raw boerewors, before braaing or cooking it. Always have this nick and roll of pushing out some of the mince and flipping it in the mouth. Then there's always the comment of "not enough coriander" or "I like the coriander taste". Like it's cool or something :)

Usually the same people who braai their chicken, with cooking it first.
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LOL i have such a friend, really great guy but what a phucking retard around the braai :ROFL::laugh::ROFL::laugh:
 
APoc184 said:
If you are looking for a quick meal then the onions are not going to be for you. The onions will take you 4 times longer to make than the rest of the whole meal combined.

Low, slow, lots of butter. Some people add brown sugar. I do mine without. Enough sugar inside the onions themselves.
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I normally use very little oil, no butter. But I do add a bit of salt before the pan gets too dry as the salt draws out the natural liquid in the onion.

Getting the onions right will certainly take much longer than the wors.
 
beans100 said:
Oh.....there's always that one person...... the ones that always need to taste the raw boerewors, before braaing or cooking it. Always have this nick and roll of pushing out some of the mince and flipping it in the mouth. Then there's always the comment of "not enough coriander" or "I like the coriander taste". Like it's cool or something :)

Usually the same people who braai their chicken, with cooking it first.
Click to expand...

Okay, I do not taste boerwors raw. I undercook it. I find if its cooked always the way through, other than it being dry I don't like the texture. So I keep it a little pink in the middle and bloody.
 
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beans100 said:
Oh.....there's always that one person...... the ones that always need to taste the raw boerewors, before braaing or cooking it. Always have this nick and roll of pushing out some of the mince and flipping it in the mouth. Then there's always the comment of "not enough coriander" or "I like the coriander taste". Like it's cool or something :)

Usually the same people who braai their chicken, without cooking it first.
Click to expand...

I love tasting raw boerewors before I braai it. Got nothing to do with being cool as you put it. It does taste good, especially the coriander and/or nutmeg.

Secondly and most importantly: Who TF cooks their chicken before braaing it?!?! Apart from people that don't know how to braai, obviously.
 
MightyQuin said:
I love tasting raw boerewors before I braai it. Got nothing to do with being cool as you put it. It does taste good, especially the coriander and/or nutmeg.

Secondly and most importantly: Who TF cooks their chicken before braaing it?!?! Apart from people that don't know how to braai, obviously.
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/unfriend_such_cunts
 
beans100 said:
Oh.....there's always that one person...... the ones that always need to taste the raw boerewors, before braaing or cooking it. Always have this nick and roll of pushing out some of the mince and flipping it in the mouth. Then there's always the comment of "not enough coriander" or "I like the coriander taste". Like it's cool or something :)

Usually the same people who braai their chicken, without cooking it first.
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How else are you supposed to know the cook time and taste before the cooking?
 
SeRpEnT said:
And this should help you to braai the wors to perfection :
https://mybroadband.co.za/forum/index.php?threads/532341/
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Aah yes
but op did ask in original post
I don't have a braai, so I'll be frying the "wors" in a pan on the stove. All good, but I usually gooi in some oil and then fry it. Any tips perhaps regarding the boerewors roll as I usually just gooi it on a bun with tomatoe sauce.

What else can I put on there? Mustard perhaps? Just putting tomatoe sauce on is so bleh.

Also, whenever I buy hotdog buns they're always "hard" on the outside. I'm looking for soft buns. Those sealed 6-pack buns Pick 'n pay sells, they should be soft right?

Just looking for some tips on what else I can put on the boerie roll as I'm really craving it. Sausage I just buy any "fat" sausage Pick 'n Pay sells.
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CT_Biker said:
Okay, I do not taste boerwors raw. I undercook it. I find if its cooked always the way through, other than it being dry I don't like texture. So I keep it a little pink in the middle and bloody.
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Same with me, have also found these convection cooker and my very expensive microwave/ grill is also not the best to use, they tend to dry it out. Taste like sticks
 
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