Simmer for 10 minutes, season to taste with salt and pepper and set aside.
Add the beef stock and bring to a simmer.Add the tomatoes, and add sugar to taste.Add the garlic, cumin and fresh origanum and sauté until the onions are starting to brown and caramelise.Heat oil in a pan and fry the onion for 2 minutes over moderate heat.Cut into pieces that will fit inside the rolls, cover with clingfilm and set aside.Place the coil of boerewors on a grid and braai over medium heat coals, turning every few minutes until the meat is cooked through and the exterior has a good brown colour on it.Prepare a fire for a braai or fry the wors in a pan.1 onion, very thinly sliced, laid out on a tray to dry in fridge.
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