Step 1: Roast the sausage in the oven for 10 mins at 190C first. Boerewors is pretty meaty so will need more cooking time than the pastry. Once it has been in for 10 mins take it out and let it cool a little.
Step 2: When the sausage is a bit cooler, take a sheet of Jus Roll Puff Pastry and unroll it on a baking tray. On one side place the boerewors and then fold over the other side of pastry over the top. Press down with your fingers round the edges to completely encase the sausage, and then start working your way around the spiral pressing down in the gaps so that the pastry follows the shape of the spiral from outside to in.
Step 3: Brush some milk over the top of the pastry, pierce some holes around the top and then bung it in the oven for 25 mins at 190C. Once it is cooked it should be golden brown on top and the spiral shape should have held. It's that simple - just serve it up.
Ryan Farr is an expert sausage maker and runs the restaurant 4505 Meats in San Francisco. His sausage making book is awesome and has recipes for not only sausages but cracking condiments as well.
Here's the recipe for his ketchup, or as he calls it, catsup (I'd listen to him he is as handy with a knife as any Glaswegian)...
1/4 cup of white vinegar
1/2 cup of water
1/2 cup of paprika
1/4 cup of mustard powder
2 1/4 tsp of salt
1 tbs black pepper
2 1/4 tsp onion powder
4 tsp pf chili powder
3/4 tsp of cumin
1 1/2 tbs of Worcestershire sauce
1/4 cup of honey
2 cups of canned tomatoes