 Boerewors Recipes 2  Back To Recipe Index ... 
WHAT IS BOEREWORS (SOUTH AFRICAN SAUSAGE)?  Boerewors (South African Sausage) is ideal for barbeques, but being quite versatile, also suitable for breakfast, lunch, or supper. It is equally tasty when hot or cold. If you can keep it well chilled, it is perfect for lunch boxes, picnics and padkos (road food). Boereworsbrakke (boerewors dogs) is a variation of the American style hotdog. A hot dog roll is filled with barbequed boerewors and topped with onion and tomato and sauce. Portable boereworsbrak stalls are common in South Africa not only outside malls, but also on downtown street corners. Back To Recipe Index ...
BAKED PAP & WORS Pap (maize porridge) and wors (South African sausage) embodies a little bit of the soul of South African cooking. Ingredients: 600 gram boerewors (South African sausage) 2 ½ cups water ¾ cup grated Cheddar or Tasty Cheese 1 cup maize meal (pap) Salt and pepper 410 gram tin of tomato and onion Optional: garlic, mild or hot chilli according to taste, added to tomato and onion mix. Preparation: Heat oven to 180°C Grease a round, medium sized ovenproof dish. Keep the wors in a spiral and fry it in a heated saucepan until brown and cooked. Alternatively, barbeque the wors. Remove from saucepan. Mix the maize meal with ½ cup water. Heat rest of water in the saucepan and add the maize flour. When the water reaches boiling point flavour with salt, stir and simmer until cooked. Add a bit of grated cheese to the porridge and pour into oven-proof dish. Place the boerewors on top in its spiral shape. Heat tomato and onion mixture, salt, pepper, garlic and chilli, and simmer for 5 minutes. Pour half of the sauce over the sausage and sprinkle cheese over. Bake 15 to 20 minutes. Serve with rest of sauce. Back To Recipe Index ... BOEREWORS & BEAN CASSEROLE ( Makes: 6 Servings) Ingredients: 250g cooked sugar beans 30ml oil 500g Boerewors (sliced into 8cm pieces) 1 large onion, finely chopped 6 baby marrows, sliced into rings 3 large carrots, sliced into rings 250g mushrooms, sliced 2 large potatoes, peeled and cubed 60ml flour 15ml tomato paste 5ml mixed herbs 1 beef stock cube dissolved in 750ml boiling water salt & pepper to taste Preparation: 1.) Heat the oil and fry the Boerewors pieces in the oil until cooked. Remove from the pan and drain. 2.) Fry the onion, celery, baby marrow, mushrooms, carrots and potatoes. Simmer for 5 minutes. 3.) Add the flour, tomato paste, mixed herbs and beef stock. Season. 4.) Simmer covered for 15 minutes until the vegetables are tender and the sauce has thickened. 5.) Add the Boerewors pieces, sugar beans, mix gently and simmer for 5 minutes. 6.) Serve with cooked brown rice and a fresh green salad. Back To Recipe Index ...
BOEREWORS & CHUTNEY SAMOOSAS (Preparation Time: 40 minutes) (Cooking Time: 20 minutes) (Makes: 8 Servings) Ingredients: 10 ml sunflower oil 1 onion, chopped 500 g thick boerewors 50 ml fruit chutney 30 g freshly chopped coriander 2 fresh chillies, chopped (optional, or only use 1) 4 sheets phyllo pastry or 1 packet samoosa pastry strips sunflower oil for deep-frying extra chutney or sweet chilli sauce, to serve Preparation: Heat the sunflower oil in a frying pan and sauté the onion until soft. Squeeze the meat out of the boerewors casings and add to the pan. Stir well and fry over a medium heat until the meat has browned and is dry. Stir in the chutney, coriander and chillies and cook for one minute. Remove from the heat. Use samoosa pastry strips or cut phyllo pastry into eight x 24 cm length strips. Place a teaspoon of filling on the end of a strip and fold over to form a triangle. Continue folding over until all pastry is used. Mix a little cornflour and cold water to form a paste. Brush a little paste onto the end of the pastry and press down to stick it closed. Heat oil over a medium heat and deep-fry samoosas until golden. Drain on absorbent paper. Serve with extra chutney or sweet chilli sauce for dipping. Back To Recipe Index ...
BOEREWORS & CORN FRITTATA (Preparation Time: 10) (Cooking Time: 20) Ingredients: 300 g leftover cooked baby potatoes 60 ml olive oil 200 g boerewors, cut into 2 cm lengths 400 g whole-kernel sweetcorn, drained 20 ml chopped fresh parsley 12 eggs 2 ml salt and freshly ground black pepper 125 ml grated Cheddar cheese Preparation: Remove the potato skins and cut the potatoes into thick slices. Heat the oil in hot coals until the meat is done and the potatoes begin to brown. Add the corn and parsley. Lightly whisk the eggs in a large jug, season with salt and pepper and pour over the ingredients in the pan. Cover the pan with aluminium foil or a lid and cook over medium-hot coals for 5 minutes. Sprinkle with the cheese and cook for another 10-15 minutes or until the eggs are just set. Cut the frittata into slices and serve with braised chakalaka. Back To Recipe Index ...
BOEREWORS & MANGO KEBABS WITH MANGO SALSA Ingredients: 4 ripe mangoes 12 chunks boerewors lemon leaves olive oil sesame seeds (optional) MANGO SALSA: 1 ripe mango, peeled, seeded and cubed English cucumber, sliced and seeded 1 small onion, sliced, blanched and drained olive oil Preparation: FOR SALSA: Mix mango, cucumber and onion in a small bowl. Toss with a little olive oil. If you wish to add a garnish, toast sesame seeds in a frying pan and scatter on top. Cover and chill. FOR KEBABS: Peel mangoes and slice fruit from pips. Thread onto skewers with boerewors and lemon leaves. Brush liberally with olive oil. Braai over medium to hot coals for 6 to 7 minutes, or until crisp and cooked, turning occasionally. Serve salsa separately. Back To Recipe Index ...
BOEREWORS & MONKEY GLAND SAUCE  Fry or grill Boerewors (a.k.a. Sausage) Boerewors is best cooked over hot fire coals on a Braai (a.k.a BBQ) Monkey Gland-Sauce: 1 cups fruit chutney cup Tomato Sauce cup Worcester Sauce cup sweet wine 50g Sugar tsp crushed garlic Mix and heat until everything is cooked. Drizzle over the Boerewors either warm or cold Back To Recipe Index ...
BOEREWORS & VEGETABLE BAKE Ingredients: 2 green peppers, seeded and sliced into thin strips 2 medium onions, thinly sliced 4 plump cloves garlic, coarsely chopped 8 fairly small tomatoes 10 ml dried origanum pinch crushed dried chilli flakes (optional) 30 ml olive oil salt and freshly ground black pepper 1 kg good-quality boerewors cooked mieliepap to serve Preparation: Preheat the oven to 180 ºC (350 ºF). Arrange the green peppers, onions, garlic and tomatoes in a medium-sized ovenproof dish. Sprinkle the origanum and chilli flakes on top. Add the oil and mix. Season generously with salt and pepper. Brown the boerewors, twisted into 10 cm lengths, rapidly in a little oil in a heavy-based saucepan, remove from the pan and arrange on top of the vegetables. Bake for about 20 minutes or until the boerewors and vegetables are done. (Brown under the oven grill if necessary.) Serve with cooked mieliepap and the pan juices. Back To Recipe Index ...
BOEREWORS CASSEROLE (Makes: 4-5 Servings) Ingredients: 500 ml macaroni 2 minestrone extract cubes, prepared with 1 litre (4 c) water 500 g boerewors 1 green pepper, seeded and diced 2 carrots, scraped and sliced into rings 2 turnips, cubed 2 potatoes, peeled and cubed 2 onions, sliced into rings 5 ml curry powder 1 tomato, peeled and finely chopped 15 ml Worcestershire sauce salt and pepper Preparation: Boil the macaroni in 750 ml (3 c) of the minestrone stock until done. Drain well and set aside. Fry the boerewors in a little oil until done. Remove from the pan and cut into 2-cm pieces. Set aside. Sauté the green pepper, carrots, turnips and potatoes in the pan fat until glossy and remove from the pan. Sauté the onions until tender. Add the curry powder and stir-fry for another minute. Reduce the heat and add the tomato. Simmer until a thick sauce has formed. Return all the vegetables to the pan. Add the remaining 250 ml (1 c) stock. Reduce the heat and simmer until the vegetables are done. Return the boerewors to the pan and simmer until heated through. Season with the Worcestershire sauce and a little salt and pepper if necessary. Serve with the macaroni. (If desired, mix the macaroni with the vegetables.) Back To Recipe Index ...
BOEREWORS HASH (Makes: 6 Servings) Ingredients: 1 kg boerewors 1 onion, coarsely chopped 6 rashers bacon, chopped 400 g can tomatoes 50 ml chopped fresh parsley salt and freshly ground black pepper to taste 45 ml chutney 410 g can butter beans, drained Preparation: Fry the boerewors until done, remove from the pan and cut into bite-sized pieces. Fry the onion and bacon in the same pan until done. Add the tomatoes and parsley and bring to the boil. Simmer until the sauce is thick and fragrant. Season to taste with salt and freshly ground black pepper. Add the chutney, butter beans and boerewors and simmer for 5 minutes. Back To Recipe Index ...
BOEREWORS IN A BLANKET Ingredients: 8-10 pieces of Boerewors (6cm) 170 ml flour 1 egg 170 ml milk 1,25 ml salt 250 ml oil pinch of mixed herbs pinch of parsley Preparation: 1.) Heat the oil and fry the Boerewors pieces until cooked and drain. Set aside. 2.) Mix the egg, milk and the flour thoroughly and season. Allow to stand for 20 minutes. 3.) Dip the cooked Boerewors pieces in the batter and fry in the oil until golden brown. Drain on paper towels. 4.) Serve with creamed or mashed potatoes and fresh garden peas. Back To Recipe Index ...
BOEREWORS MAIZE PIZZA (Preparation Time: +/- 30 min + Rising) (Cooking Time: +/- 30 min) Ingredients: 250 g maize meal 250 g cake flour 10 ml instant yeast pinch salt 2 extra-large eggs 10 ml oil 200 ml lukewarm water FILLING: 100 g bacon, chopped 1 onion, sliced into rings oil 2 ripe tomatoes, skinned and grated salt and black pepper to taste pinch sugar TOPPING: a generous piece of boerewors or cocktail sausages few mini mealies few black olives mozzarella cheese, sliced origanum for sprinkling Preparation: Mix all the dry ingredients together. Beat the eggs and oil together and add to the dry ingredients. Add just enough lukewarm water to form a stiff dough. Knead for at least 10 minutes or until the dough is smooth and elastic and no longer sticks to your hands. Cover with plastic wrap and leave for at least 10 minutes in a warm place to rest. Punch down and shape into a flat circle. Place on a greased baking sheet or in a flat black pot. Leave to rise until doubled in bulk. Fry the bacon and onion in a little oil until done. Add the tomatoes and simmer until a purée is formed. Season to taste with salt and pepper and add the sugar. Spoon on top of the pizza base. Arrange all the topping ingredients an top of the pizza base and sprinkle with a little origanum. Bake in a pizza oven or in a black pot until the dough is crisp and the cheese has melted. Serve With A Lamb's Liver Sauce: Stir-fry 200 g diced lamb's liver in a little oil until just done but still slightly pink. Add 100 ml cream and 25 ml brandy and simmer until the sauce thickens. Season to taste with salt and pepper and serve with the pizza. Back To Recipe Index ...
BOEREWORS PIE (Preparation Time: 10-15 min) (Cooking time: +/- 40 min) (Makes: 4 Servings) Ingredients: 500 g boerewors, casings removed 1 onion, sliced into rings oil 2 extra-large eggs, beaten 125 ml milk salt and pepper 2 ml mustard powder 25 ml finely chopped parsley 50 g grated Cheddar cheese Preparation: Preheat the oven to 180 ºC (350 ºF). Spray a 20 cm oven dish with non-stick spray. Roll the sausage meat into balls and arrange in the prepared dish. Sauté the onion in a little oil till soft and spoon over the meat. Mix the remaining ingredients well and pour over the meat. Bake for 40 minutes or till the egg mixture has set and the meat is done. Serve with a salad. Back To Recipe Index ...
BOEREWORS ROLL & SAUCE  Ingredients: 6 hot dog rolls 6 pieces of Boerewors (15cm) margarine or butter Sauce: 15ml oil 1 large onion, finely chopped 2 large tomatoes, chopped 10ml (2 tsp) sugar 2 cloves of garlic, crushed 125g button mushrooms, sliced 1 yellow pepper, seeded and chopped 5ml mixed herbs salt & pepper to taste Preparation: 1.) Fry the Boerewors in a pan or braai over hot coals. 2.) Slice the hot dog rolls in the length, but not right through. 3.) Butter the inside of the roll and place the cooked Boerewors in the roll. Set aside. 4.)To Make The Sauce: Heat the oil and fry the onions, tomatoes garlic yellow pepper and mushrooms together. 5.) Season this mixture, add the sugar and simmer for 20 minutes until the sauce has thickened. 6.) Spoon the sauce over the Boerewors in the roll and serve with a salad at a braai. Back To Recipe Index ...
BOEREWORS SAUSAGE WITH SPICY POTATO SALAD Traditional South African sausage tops a tasty potato salad in this tempting main course. (Makes: 2 Servings) (Preparation Time: 25 minutes) (Cooking Time: 20 minutes) Ingredients: 200g salad potatoes 2 tbsp Olive oil 1 tbsp lemon juice 1 tsp wholegrain mustard pinch of Paprika small bunch of Spring onions, chopped 1 red onion, finely chopped 1 Boerewors sausage, grilled 4-5 tbsp Zulu sauce Preparation: 1.) Cook the salad potatoes in plenty of boiling salted water. Drain, cut in half and place into a large bowl. 2.) Mix the olive oil, lemon juice and mustard together and stir this into the warm potatoes. Sprinkle with paprika. 3.) Add the chopped spring onions and the red onion. 4.) Pile the potato salad onto a plate, slice the Boerewors sausage, and arrange the slices over the top of the potato. Drizzle with Zulu sauce and serve immediately. Note: Boerewors are Dutch South African sausages; the name translates as 'Farmers sausage'. The Dutch introduced the sausage to South Africa. Boerewors consist mainly of mince meat (mostly beef) and spices such as coriander seeds. This sausage is sold as a large spiral, rather than single, small sausages. Zulu sauce is an African inspired chilli sauce available in bottles from large supermarkets such as Sainsbury's. Back To Recipe Index ...
BOEREWORS TOASTIES (Cooking Time: 15-20 mins) (Makes: 4 Servings) Ingredients: 6 slices bread butter for spreading 1 onion, finely chopped 2 tomatoes, peeled and finely chopped 30 ml mayonnaise 5 ml mustard powder 300 g cooked boerewors, sliced 30 ml finely chopped parsley 125 ml grated Cheddar cheese Preparation: Switch on the oven grill. Lightly butter the bread and place on a baking sheet, buttered side up. Sauté the onion in a little oil until soft. Add the tomatoes and simmer for 5 minutes. Add the mayonnaise, mustard powder and boerewors. Simmer for 5 minutes more. Spoon onto the bread slices, sprinkle with parsley and cheese and grill for 5-10 minutes or until the cheese has melted and is bubbling. Serve immediately. Back To Recipe Index ...
BOEREWORS WITH HERB CRUST (Cooking Time: 20 min) (Makes: 4-6 Servings) Ingredients: 800 g thin boerewors 2 onions, chopped 2 tomatoes, skinned and diced 1 concentrated vegetable soup 60 ml water salt and freshly ground black pepper TOPPING: 190 ml self raising flour 90 ml mealie meal 10 ml chopped fresh herbs 1 extra-large egg 125 ml milk 15 ml oil Preparation: Preheat the oven to 180 ºC (350 ºF). Fry the sausage in a pan until done. Cut into 5 cm pieces and place in a 1 litre ovenproof dish. Fry the onion in a little oil until tender. Add the tomato, soup and water and season with salt and pepper. Bring to the boil. Pour over the sausage in the dish. Combine the self-raising flour, mealie meal and herbs. Whisk the egg, milk and oil, add to the dry ingredients and mix well. Spoon over the sausages and spread evenly. Bake for about 20 minutes until golden brown on top. Back To Recipe Index ...
BOEREWORS WITH SOUR CREAM (Makes: 4 Servings) Ingredients: 2 Tbsp (30 ml) cooking oil 800 g boerewors 1 onion, peeled and sliced 4 cloves garlic, peeled and crushed 1 medium tomato, peeled and chopped 2 tsp (10 ml) chopped fresh thyme or ½ tsp (3 ml) dried 2 Tbsp (30 ml) light brown sugar 1 tsp (5 ml) ground cumin 2 curry leaves salt and freshly ground black pepper to taste 1 cup (250 ml) sour cream Preparation: Heat the oil in a large, heavy-based saucepan and fry the boerewors until golden. Remove from the pan, cut into chunks and return to the pan with the onion and garlic. Sauté until the onion is soft. Add the tomato, thyme, sugar, cumin, curry leaves and seasoning, and simmer gently for about 10 minutes. Add the sour cream and simmer for another 10-15 minutes, stirring constantly. Serve immediately with mashed potato. Variation: Substitute boerewors with beef sausages. Back To Recipe Index ...
BOEREWORS WITH TOMATO RICE (Makes: 4-5 Servings) Ingredients: 500 g boerewors 1 onion, sliced into rings 1 green pepper, seeded and cut into strips 250 ml uncooked rice 400 g whole, skinned tomatoes, chopped (reserve the juice) salt and pepper to taste 5 ml basil Preparation: Fry the boerewors in a little oil in a pan until brown. Remove from the pan and keep warm. Sauté the onion and green pepper in the oil in the pan until glossy. Add the uncooked rice and stir-fry for one minute. Reduce the heat and add the tomato. Add sufficient water to the tomato juice in the can to make up 750 ml (3 c). Add to the rice and simmer until the rice is tender and done. Season to taste with salt, pepper and basil. Serve the rice with the boerewors. Back To Recipe Index ...
WORSJUWEEL (SAUSAGE GEM)
 It is not common to use wors in a casserole dish, but this worsjuweel casserole proves that it can be done. Flavorsome, and very satisfying. (Makes: 4 Servings) Ingredients: 500 gram raw boerewors (South African farmer's sausage) 1 tin (410 gram) apricot halves in juice 1 onion 1 capsicum (green pepper) 1 cups (200 gram) raw rice 2 tablespoons oil 2 teaspoons mild curry powder ½ teaspoon turmeric 2 cups boiling water 2 tablespoons chutney ½ teaspoon salt Pinch of pepper Preparation: Set oven to 180°C. Chop onion and green pepper. Sauté the onion and green pepper in the oil until the onion softens. Push onion and green pepper to one side in pan. Add the curry powder and turmeric and allow to release its flavour before mixing with onion and green pepper. Take care not to let anything burn. Add boiling water, chutney, salt and pepper and allow to boil for 2 minutes. Cut the sausage in bite-size pieces and place in a 2-litre casserole dish. Sprinkle rice over. Spread the onion mixture over the sausage and rice. Scatter the apricot halves over the dish and add the apricot juice. Place the lid on the casserole and bake the dish in the preheated oven for 1½ to 2 hours at 180°C. Stir gently and serve warm. Back To Recipe Index ...
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