Heat the oil, then fry the chopped onion, bacon bits, thyme, cumin and chilli powder until soft and fragrant. Add the crushed garlic, tomato paste and beef mince and fry until the mince is almost cooked. Next, add the canned tomatoes, cocktail tomatoes, stock, vinegar and seasoning and simmer for about 30 and the sauce has reduced.
Heat oil and butter in a skillet over medium coals. Add onions, rosemary and leave to soften, then add a splash of red wine vinegar, sugar and mustard and cook it over a low heat until caramelised. Serve spooned on boerewors rolls.
Cranberry, watercress and deep-fried Camembert
The trick to this topping is to serve it while the cheese is still hot so that when you bite into it, it will melt all over the boerewors.
Cut Camembert round into 8 wedges toss in flour, dunk in egg coat with breadcrumbs and deep-fry until golden. Mix the cranberry sauce with lemon and black pepper. Spoon the cranberry sauce over boerewors rolls and top with watercress and deep-fried Camembert.