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Clover Boerewors bazooka

Boerewors bazooka

Clover Boerewors bazooka

Recipe by: Clem Pedro

For the onion smoor
3T Olive Pride blend
1 onion, roughly chopped
4 cloves garlic, finely chopped
1 X 400g can chopped tomato
3T brown sugar
1T cayenne pepper
6T roughly chopped coriander
Salt and freshly ground black pepper

1/4 cup BBQ sauce
1/4 cup Peri-Peri sauce
1 loaf bread, hollowed out
400g boerewors
Freshly prepared slap chips
6 slices, pre-sliced cheddar

Heat the oil over a medium heat before adding the onions and garlic to slowly brown. Add the tomatoes and sugar and slowly cook while stirring through to combine with the other ingredients.
Add the cayenne pepper, coriander salt and pepper before reducing the heat to low and cooking until most of the moisture has reduced, making it a little thicker.
Combine the BBQ sauce and Peri-Peri sauce then coat the inside of the loaf by brushing it evenly inside the loaf. Cook the boerewors either in the oven or over a medium heat until cooked through.
Add the hot chips and cheese, allowing the cheese to melt with the heat of the chips. Cut the boerewors into long strips and add to the loaf. Cover with the tomato smoor, before topping with the top of the loaf which has also been brushed with the spicy BBQ sauce. Cut into portions and serve.

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