Monkeygland Boerwors Hot-dogs is a traditional South African recipe for a hot dog with a boerwors sausage filling served topped with monkeygland sauce. The full recipe is presented here and I hope you enjoy this classic South African version of: Monkeygland Boerwors Hot-dogs.
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Monkeygland sauce is a South African staple of both the restaurant and braai (barbecue) scene. I first came across this on the safari scene, where this was a sauce that, in the bush, barbecued steaks were served with. According to the main hypotheses regarding the sauce’s origins it’s named after Dr Abrahamovitch Serge Voronoff who was working on curing impotence in men by grafting monkey testicular tissue onto the testes of impotent men. According to the first hypothesis, he was a regular patron at the Savoy in London. His favourite dish was a brandied steak and the restaurant labelled the sauce for the dish ‘monkey gland sauce’. One of the hotel staff, an Italian waiter Cavaliere Bagatta moved to South Africa and brought the dish with him. In the second scenario, French chefs at the Carlton hotel in Johannesburg who found it distasteful when South African patrons slathered their finely-prepared steaks in tomato sauce or chutney decided to make their own sauce by combining standard pantry ingredients. They named this sauce after Dr Voronoff; though there is no solid evidence linking the name to Dr Voronoff.
Heat the butter and oil in a pot and use to fry the onion for about 4 minutes, or until translucent. Add all the remaining monkey gland ingredients (except the water) and bring to a simmer. Cook for 15 minutes, adding water as needed, until the sauce is thick. Set aside to keep warm over gentle heat as you cook the sausage.
This can be pan fried, cooked on a barbecue or cooked under a grill (broiler). For ease of handling thread two bamboo skewers at 90 degrees to each other through the sausage. This means it can easily be flipped. The sausage should cook under a hot grill in about 8 minutes and it should be flipped about 4 times. You can also set on a baking tray, transfer to an oven pre-heated to 190C where the sausage will cook in 20 minutes.
Cut the sausage into sections, place in the bread and top with the monkey gland sauce.
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