For company
Lángos boerie-roll with lemony labneh
Boerewors browned with onions, finished in the oven in beef stock the Italian way, piled onto hot lángos with lemony labneh and a chive-and-lemon-oil salad.
The angels from on-high were singing. I am not South African when it comes to food — I fry my wors like an Italian.
Plump, juicy, never split — and a gravy worth mopping up.
Method
- 01
If you are making labneh, stir the salt into the yoghurt, tip it into a muslin-lined sieve over a bowl and drain in the fridge for at least 4 hours or overnight. Beat in the lemon zest and juice.
- 02
Heat the oven to 180°C. Warm the olive oil in an ovenproof pan and brown the boerewors on both sides — you want colour, not cooked through. Lift it out.
- 03
Add the onions to the same pan with a pinch of salt and cook slowly until soft, sweet and properly caramelised, 15 to 20 minutes. Stir in the garlic and coriander seed for the last minute.
- 04
Return the wors to the pan, pour in the hot beef stock, and slide the whole pan into the oven for 25 to 30 minutes, until the sausage is cooked through and plump and the stock has reduced to a glossy onion gravy.
- 05
Whisk the vinaigrette: olive oil, lemon juice, chives, salt, pepper and chilli flakes. Toss the avocado, cucumber, tomato and onion rings through it lightly.
- 06
Swirl the finished pan gravy with a knob of butter off the heat.
- 07
Build: hot lángos on the plate, a thick spread of lemony labneh, the salad piled on, then the wors across the top with a spoonful of caramelised onions and gravy. Eat immediately, with both hands.
Keep cooking
