Boerewors bunny rolls are a delicious fusion of two South African classics: the spicy, coiled boerewors sausage and the hollowed-out bread loaf of a traditional bunny chow. This recipe wraps a juicy, flame-grilled boerewors sausage in a soft, crusty bread roll, then tops it with a tangy tomato-and-onion relish (sambal) for a handheld meal that’s perfect for braais, game days, or a hearty lunch. It works because the savory, spiced sausage pairs beautifully with the slightly sweet bread and the fresh, acidic sambal, creating a balanced and satisfying bite.
Ingredients
- 4 boerewors sausages (about 1 lb / 450 g total), each about 6 inches (15 cm) long
- 4 soft round bread rolls (e.g., Portuguese rolls or burger buns), about 4 inches (10 cm) across
- 2 tablespoons (30 ml) olive oil, for brushing
- For the sambal (tomato-onion relish):
- 1 large red onion, thinly sliced (about 1 cup / 150 g)
- 2 ripe tomatoes, diced (about 1 cup / 180 g)
- 1 small green chili, finely chopped (optional)
- 2 tablespoons (30 ml) fresh lemon juice
- 1 tablespoon (15 ml) olive oil
- 1 teaspoon (5 g) sugar
- Salt and black pepper to taste
- 1 tablespoon (15 g) chopped fresh coriander (cilantro) for garnish
Instructions
- Prepare the sambal: In a medium bowl, combine the red onion, tomatoes, chili (if using), lemon juice, olive oil, sugar, and a pinch of salt and pepper. Stir well. Cover and let sit at room temperature for at least 15 minutes to allow the flavors to meld.
- Preheat your grill (braai) or a grill pan over medium-high heat. If using a grill pan, brush it lightly with oil.
- Brush the boerewors sausages lightly with olive oil to prevent sticking. Place them on the grill. Cook for 6–8 minutes, turning occasionally, until nicely charred and cooked through. The safe minimum internal temperature for ground meat is 160°F (71°C) as per USDA FSIS guidelines; check with a food thermometer inserted into the center of the sausage.
- While the sausages cook, slice the top off each bread roll and hollow out the bottom half slightly, leaving a bowl shape with a sturdy base. Reserve the removed bread for another use (like croutons).
- Brush the cut sides of the rolls with a little olive oil and toast them on the grill or in a dry skillet for 1–2 minutes until golden and crisp.
- Once the boerewors are done, let them rest for 2 minutes. Then place one sausage into each hollowed roll.
- Spoon a generous amount of the sambal over the sausage, letting the juices soak into the bread.
- Garnish with fresh coriander and place the top of the roll on top (or serve open-faced). Serve immediately.
Tips
- Boerewors substitute: If you can’t find boerewors, use a good-quality beef sausage with spices like coriander, nutmeg, and cloves. You can also make your own by mixing ground beef with those spices and shaping into a coil.
- Bread choice: Use rolls that are sturdy enough to hold the sausage and sambal without falling apart. Portuguese rolls or brioche buns work well. If you prefer a lighter option, use a whole-wheat roll.
- Don’t skip the rest: Letting the boerewors rest after grilling allows the juices to redistribute, keeping the sausage moist and flavorful.
- Make the sambal ahead: The sambal can be made a day in advance and stored in the fridge. Bring it to room temperature before serving for the best flavor.
Serving Suggestions
Serve the boerewors bunny rolls as a main dish with a side of crispy fries or a fresh green salad. They also make excellent party food—cut them in half and serve as sliders. For an authentic South African touch, pair with a cold beer or a glass of rooibos iced tea.
Variations
- Cheesy Bunny Rolls: Add a slice of cheddar or gouda cheese inside the roll before adding the sausage, then toast until melted.
- Spicy Kick: Add a spoonful of sriracha or a few slices of jalapeño to the sambal for extra heat.
- Veggie Version: Replace the boerewors with a grilled halloumi or a spicy veggie sausage. Adjust cooking time accordingly.
- Curry Bunny Rolls: For a nod to the classic bunny chow, fill the rolls with a spicy lamb or chicken curry instead of sausage.
Storage and Reheating
Leftover boerewors bunny rolls can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the rolls in a preheated oven at 350°F (175°C) for 10–12 minutes, or until heated through. The bread may soften slightly, but the flavor will remain. If you have leftover sambal, it can be stored separately in the fridge for up to 4 days.
Frequently Asked Questions
Can I cook boerewors in a pan instead of a grill? Yes, you can. Heat a large skillet over medium heat, add a little oil, and cook the sausages for 6–8 minutes, turning frequently, until they reach 160°F (71°C) internally. The texture will be slightly less smoky than grilled, but still delicious.
What is the best way to hollow out the rolls? Use a serrated knife to cut a circle in the top of the roll, then carefully pull out the soft bread inside with your fingers or a small spoon. Leave a thick enough wall (about ½ inch) so the roll doesn’t break.
Can I make these ahead of time? You can prepare the sambal and cook the sausages ahead, but assemble the rolls right before serving to keep the bread from getting soggy. If making for a party, keep the components separate and let guests build their own.
Is boerewors spicy? Traditional boerewors has a mild heat from spices like black pepper and coriander, but it’s not typically very hot. If you want more heat, add chili to the sambal or choose a spicy sausage.
Can I freeze the cooked boerewors? Yes, cooked boerewors can be frozen for up to 2 months. Let them cool completely, wrap tightly in foil or freezer bags, and thaw in the refrigerator before reheating.
What if I don’t have fresh coriander? You can skip it or substitute with fresh parsley. The coriander adds a fresh, citrusy note, but the dish will still be tasty without it.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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