METHOD

1. Slice SASKO White Buns in half. Hollow out the buns slightly and fill with a generous portion of boerewors mince.

2. In a small bowl, whisk together ½ cup melted butter and 2 teaspoons of smoked paprika. Brush the tops and sides of the buns generously with the smoky paprika butter before placing them on the braai.

3. Prepare your braai with two heat zones: one side with medium-hot coals for searing and another with lower heat for gentle finishing. Place the buns meat-side down directly over the medium-hot coals.

4. Grill until the boerewors mince is perfectly cooked through and juicy, then flip the buns to lightly toast the other two sides. If the coals are too intense, move the buns to the lower heat zone to prevent the bread from charing while the meat finishes.

*Chef’s Tip: if the buns burn easily, loosely cover the buns with tin foil during the final 2 minutes of grilling. This traps the heat, allowing the smoky paprika butter to melt deeply into the crust without burning the bread.

5. Top the grilled buns with grilled onions. Serve with a choice of sauces such as chutney, mustard, or tomato sauce and ENJOY!