30 ml (2 tbsp) olive oil
2 large onions, sliced
salt & pepper
about 600g (1.3 lb) boerewors (6 x thick or 12 x thin pieces, as long as your rolls)
6 fresh hotdog rolls
butter, for spreading (optional)
1 bottle Peppadew Hamburger Relish (or Hot Piquanté Pepper Relish or Mild Piquanté Pepper Relish)
a bunch of fresh coriander leaves, roughly chopped
In a large pan, heat the olive oil and fry the onions over high heat until they are soft and brown. Season with salt & pepper and set aside.
Braai or pan-fry your boerewors until cooked to your liking, then set aside.
Cut the rolls open horizontally, spread the rolls with butter (optional) and give them a quick toast on the fire on in the pan (optional).
To assemble: place 1 thick piece of boerewors (or 2 thin pieces) inside each roll, then top with fried onions, Peppadew Relish and some fresh coriander. Serve immediately.