Boerewors Recipes 2

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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.

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Pap (maize porridge) and wors (South African sausage)
embodies a little bit of the soul of South African cooking.

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

garlic, mild or hot chilli according to taste,
added to tomato and onion mix.

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.

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( Makes: 6 Servings)

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

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.

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.

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(Preparation Time: 40 minutes)
(Cooking Time: 20 minutes)
(Makes: 8 Servings)

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

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.

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(Preparation Time: 10)
(Cooking Time: 20)

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

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.

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4 ripe mangoes
12 chunks boerewors
lemon leaves
olive oil
sesame seeds

1 ripe mango, peeled,
seeded and cubed
English cucumber,
sliced and seeded
1 small onion, sliced,
blanched and drained
olive oil

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.

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.

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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

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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

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.

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(Makes: 4-5 Servings)

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

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.)

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(Makes: 6 Servings)

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

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.

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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

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.

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(Preparation Time: +/- 30 min + Rising)
(Cooking Time: +/- 30 min)

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

100 g bacon, chopped
1 onion, sliced into rings
2 ripe tomatoes,
skinned and grated
salt and black pepper to taste
pinch sugar

a generous piece of boerewors
or cocktail sausages
few mini mealies
few black olives
mozzarella cheese, sliced
origanum for sprinkling

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.

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(Preparation Time: 10-15 min)
(Cooking time: +/- 40 min)
(Makes: 4 Servings)

500 g boerewors,
casings removed
1 onion, sliced into rings
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

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.

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6 hot dog rolls
6 pieces of Boerewors (15cm)
margarine or butter

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

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.

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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)

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

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.

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.

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(Cooking Time: 15-20 mins)
(Makes: 4 Servings)

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

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.

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(Cooking Time: 20 min)
(Makes: 4-6 Servings)

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

190 ml self raising flour
90 ml mealie meal
10 ml chopped fresh herbs
1 extra-large egg
125 ml milk
15 ml oil

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.

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(Makes: 4 Servings)

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

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.

Substitute boerewors with beef sausages.

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(Makes: 4-5 Servings)

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

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.

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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)

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

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.

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