Boerewors stokbrood with tomato smoor
Serves 4 For the bread dough:: 250g flour 5g instant yeast 1 tsp sugar 1 tsp salt 2 Tbs chopped fresh rosemary 50ml olive oil ±260 ml warm water 1x Boerewors coil 6 wooden skewers For the tomato smoor: 2 Tbs olive oil 1 onion, chopped 1 Tbs chopped fresh thyme 1 tin Woolworths tinned Italian Whole cherry tomatoes 2 Tbs sugar Handful chopped basil Salt and pepper Mix together flour, yeast, sugar, salt and rosemary Mix in the olive oil, then add enough water to form a soft dough. Knead until the dough is smooth and elastic. Cover and leave to rise in a warm place until doubled in size. Roll dough out thinly and cut into 6 even strips. Cut the boerewors into 6 long sausage pieces then pierce onto the sosatie sticks. Twist the dough strips onto the sausage to cover the sausage, but leaving parts of the sausage exposed, secure the dough by piercing through the sosatie stick. Place onto a medium hot braai and cook gently, turning often during cooking. To make the smoor, heat oil and sauté onions until soft. Add the thyme, tomatoes and sugar, then press the tomatoes to break them up. Simmer gently until the sauce is thickened then stir in the basil and season to taste. Serve the boerewors stokbrood with the smoor on the side.