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1.2kg Boerewors (Medium Thick)
2 cups Sherry
1 tot (about 35.5ml) Clover Olive Pride Blend of Seed Oils & Extra Virgin Olive Oil
1 tot Clover MooiRiver Butter
3 Medium Sized Onion – Finely Chopped
3 Medium Garlic Cloves
1 Long Fresh Baguette
These delicious mini-burgers are perfect for a South African Summer and can be prepared on the stove or over a braai.
Cut the boerewors into 6cm pieces and place in a bowl.
Submerge the boerewors in sherry, and let it marinate in the fridge between 2-4 hours.
Remove the boerewors pieces from the sherry and skewer the boerewors pieces – it doesn’t matter how many skewers you use).
Do not dispose of the sherry.
In an oven-proof/ heat resistant dish sauté the chopped onions in the butter and oil for approximately 5 minutes – or until golden brown and translucent.
Add the crushed garlic and saute for another minute – being careful not to burn the garlic or the onions.
Pour the sherry that was marinating the boerewors into the dish and bring it to the boil – it must be reduced by half.
Grill the boerewors – if you are cooking this over a braai, place the skewers in a hinged grid and grill over the hot coals for about 8 minutes.
If you are preparing these sliders over the stove, place the skewers in a frying pan and grill to taste.
Prepare your baguette; remember we want maximum meat-to-bread ratio so keep your slices thin.
Arrange the slices on a platter and give each slice some onion and cherry sauce.
Once the meat is ready take it off the fire or stove top and place a piece of meat on each slice of baguette.
CLOVER INGREDIENTS USED IN THIS RECIPE