The lángos boerie-roll, and my excited is excited
I recently posted about attempting to make lángos from Hungary. It is now my favourite bread by a million miles. It could be a vetkoek's skinny cousin — except it doesn't suck up too much oil. In fact you don't fry it in a lot of oil at all.
So I will tell everyone plainly: I am not South African. Not when it comes to food. I prefer to make my sausage — boerewors — the way the Italians do. Fry it to brown with onions, let the onions caramelise, then add the beef stock and let it all cook through in the oven. The sausage stays plump and juicy, and the gravy is sensational.
And then this is how I would eat a boerie-roll: on the lángos, with lemony labneh, a simple salad in a chive and lemon oil vinaigrette, and then the sausage on top. Let me tell you, the angels from on-high were singing. OMG. It's glorious.
I would open a lángos bakery and play around with lots of toppings. Watch this space. My excited is excited.








































