Booty Roll Recipe

Preheat & prepare

Preheat a grill or heavy skillet (cast iron) over medium-high heat. If using an oven for finishing, preheat to 375°F (190°C).

Score the boerewors lightly in a few places so it won't curl while cooking. Bring to room temperature for 15 minutes while you prepare vegetables.

Place the boerewors on the hot grill or skillet and cook 8–10 minutes, turning every 2–3 minutes so it browns evenly and reaches an internal temperature of 160°F (71°C). For cross-hatched grill marks, rotate after the first sear on each side.

Warm the rolls: split rolls and spread butter on cut sides. Toast cut-side down in a separate skillet or on the grill until golden and slightly crisp, about 1–2 minutes.

While the sausage cooks, heat 2 tbs olive oil in a large skillet over medium-high heat.

Add sliced onions and peppers in an even layer. Sprinkle with 1 tsp kosher salt and 1/2 tsp black pepper.

Cook, stirring occasionally, until vegetables are softened and caramelized at the edges, about 8–12 minutes. Lower heat if they start to burn. Remove from heat and keep warm.

In a small saucepan over medium heat, melt 2 tbs butter. Add 2 tbs flour and whisk continuously to form a roux, cooking 1–2 minutes until pale golden (avoid browning too much).

Slowly whisk in 2 cups beef stock a little at a time until smooth. Bring to a gentle simmer, stirring often, until the gravy thickens, about 5 minutes.

Stir in 1 tsp Worcestershire sauce, 1 tsp soy sauce, 1/4 tsp black pepper and 1/4 tsp salt. Taste and adjust seasoning. Keep warm on very low heat; if it thickens too much, thin with a splash of stock or water.

Whisk together 1/2 cup mayonnaise, 2 tbs ketchup, 1 tbs brown mustard, 1 tsp sriracha, 1/2 tsp smoked paprika, 1 tsp apple cider vinegar, 1 tsp honey, 1/2 tsp lemon juice and 1/4 tsp salt in a small bowl until smooth.

Taste and adjust: add more sriracha for heat, more honey for sweetness, or a splash more vinegar for tang. Refrigerate until ready to use; it can be made a day ahead for more melded flavor.

Place each toasted roll on a work surface. Lay a cooked boerewors sausage into each roll (you can cut the sausage to fit or slice lengthwise if preferred).

Top sausages with a generous portion of grilled onions and peppers.

Spoon warm gravy over the sausage and vegetables (for a wetter, poutine-style experience, be generous; for lighter coverage, drizzle).

Drizzle Dank! Sauce over the top in a zigzag or dollops. Add pickled jalapeños if using, and sprinkle chopped parsley for freshness.

Serve immediately while sausage and gravy are hot. Provide extra gravy and Dank! Sauce at the table for dipping.