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BOEREWORS EN KAPOKAARTAPPELS:
.by Kos vir kampeerders met idees vir kampering on Friday, June 3, 2011 at 2:23pm.
■8 groot aartappels, geskil en in kwarte gesny
■2 pakke dun boerewors van jou keuse
■sonneblomolie om die wors in te braai
■40 ml botter
■sowat 200 ml warm melk
■sout en varsgemaalde swartpeper na smaak
Bring water in ’n kastrol tot kookpunt en kook die aartappels.
Vorm agt klein spiraaltjies met die wors en ryg hulle op sosatiestokkies.
Verhit ’n klein bietjie sonneblomolie in ’n pan en braai die wors-spirale daarin oor lae hitte tot gaar.
Dreineer die aartappels wanneer hulle sag is.
Voeg die botter by en meng goed deur.
Voeg nou net genoeg warm melk by om die gewenste dikte tekry.
Geur met sout en swartpeper en sit voor saam met die wors.
LEKKERSTE LEKKER BOEREWORS:
.by Kos vir kampeerders met idees vir kampering on Friday, June 10, 2011 at 1:31pm.
Kerrie na smaak
1 Blikkie appelkose
Braai ui en groenpeper in pot tot sag.
Gooi nou kerrie en borrie by en braai vir sowat 1 minuut.
Gooi Blatjang en water by.
Kook die mengsel vir 5 minute.
Sit rys in ‘n bak.
Sny boerewors in byt grote stukkies.
Gooi nou die sous oor die wors en rys.
Gooi appelkose en sous oor die mengsel in die bak.
Bak nou in oond vir sowat 45 minute of totdat die mengsel min of meer droog is of maak gaar in paltboompot op rooster oor matige hitte en kyk dat kos nie aanbrand nie.
Eet. Moet net nie mors nie….
Ons vat gewoonlik 'n pakkie wors, wat in stukkies gesny word. Nie te fyn nie, lekker happie stukkies. Enige gemengde groente of pakke stirfry, hangaf van jou smaak. Gooi dit op daai groot panne wat op die gasstofie gesit kan word. Ek sny baie klein aartappel blokkies ook in, klein genoeg dat dit vinnig gaar word, anders sit jy met rou aartappels. (Behalwe as jy dit voor die tyd wil gaarmaak - Ons wil gewoonlik so gou moontlik maak)
Dan vat ek sommer 'n soppakkie, gewoonlik groente, en maak dit met kookwater aan, ek skat maar, so 'n koppie omtrent. En meng dit by. Ek voeg maar chutney en enige sous wat bietjie branderig is by, hangaf wat ons saamneem.
Dan proe ek maar tot dit na my smaak lekker is. En dan natuurlik sout, peper, en speserye wat in die mandjie is.
Vir ontbyt voeg 'n 6 geklitste eiers oor die konkosie en laat dit gaar word. Sit 'n deksel op sodat die eier vinniger kan stol.
25ml gekapte seldery
1 aartappel, fyn gemaak
2 tamaties, in blokkies
410g Ideal melk
100g weense worsies
Soteer die ui, groenpeper en seldery. Voeg die water, aartappel, suikermielies en tamaties by en verhit tot kookpunt. Meng die ingedamapte melk met die meelblom, voeg by die groentemengsel en verhit, roer aanhoudend. Voeg die dik gesnyde worsies by, prut vir 10 minute, geur en bedien.
6 Russiese worse in skywe gesny
4 preie, gesny
2 rooi soetrissies, ontpit en gesny
125g spek, gekap
2 huisies knoffel, fyngedruk
15ml vars gemmer, gerasper
30ml witwyn - asyn
400g ongekookte witrys
75g kasjoeneute, gerooster
100g pitlose rosyne
1 groot gemmerknol
1 groot kop knoffel
Braai preie en soetrissies in olyfolie in 'n diep, swaarboompot tot sag. Voeg spek en knoffel by en braai tot bruin. Voeg gemmer, suiker, asyn en rys by. Meng deeglik. Voeg aftreksel, wyn, pitlose rosyne en kasjoeneute by. Strooi sout en peper oor na smaak. Voeg wors by. Laat prut vir 1 uur. Garneer met diepgebraaide knoffel en repies gemmer.
500g rou boerewors
375ml rou rys
grasuie vir garnering (opsioneel)
Skil en kap ui fyn. Halveer, en sny die soetrissie aan repies. Soteer uie en soetrissie in olie. Voeg kerriepoeier en borrie by en roerbraai effens. Voeg kookwater, sout en peper en blatjang by en kook 2 minute lank. Sny wors in stukkies en pak dit in oondvaste bak. Skep uiemengsel oor wors en versprei egalig. Versprei appelkoos- helftes oor wors en giet sap ook oor. Strooi rys bo-oor, plaas deksel op en bak teen 200C, 45 minute lank. Roer liggies om, garneer met uiegras en sit warm voor OF maak in 'n potjie.
INTIMI WORSPASTEI: [ONBEKEND] [DROëWORSPASTEI]
Maak pap soos jy daarvan hou [kan heelpit mielies en knoffel in sit]
Gebruik goeie droëwors en kook halfpad gaar in water. [moennie water weg gooi nie]
Kook groterige aartappels.
Gebruik ‘n bietjie van die worswater en braai die uie, sampioene, groenpeper en tamatie daarin. Die res van die water word met die bruin uiesop gemeng. Voeg bymekaar.
Gebruik ‘n oondpan of ‘n groot bak en plavei dit uit met pap.
Sny die gekookte aartappels op in skywe en pak op die pap.
Sny die wors in skywe en pak op die aartappels.
Neem die sous en gooi dit oor die wors en pap.
Neem ‘n groot pak simbaskyfies, maar fyn en strooi oor die worsmengsel.
Maak ‘n lekker kaassous met baie kaas in en meng met so ‘n bietjie chutney en gooi oor die chips.
Sit tinfoelie oor die bak en plas in die oond en bak vir ‘n ruk op hoog.
As jy nie van pap hou nie, kan jy rys, stampmielies of koring.
1 pakkie hout-sosatiestokkies
1 pak boerewors
1 bottel sosatie-marinade
1 bottel soetrissie-sous
Week die houtstokkies vir 30 minute in water.
Sny die boerewors in 10cm-stukke en druk die sosatiestokkies deur.
Plaas in ’n bak en giet die sosatie-marinade bo-oor.
Marineer vir 1 uur.
Braai die sosaties tot gaar en sit voor met soetrissie-sous.
SAUSAGE AND HASH:
3 cups cooked potatoes diced
Chop your onion and green pepper. Grate your carrots.
Cook the pork sausage on medium high heat until no longer pink.
After the pork sausage is no longer pink, drain the fat out of the pan if there is any.
Add your carrots, green pepper, and onion. Cook until tender. Add the potatoes, salt and pepper. Lower the heat. Cook for 20 minutes or until the potatoes get some golden color to them and they are heated through.
Serve your sausage hash and enjoy.
1 pak (250 g) repiespek
15 ml Dijon-mosterd
1 pak (500 g) varkworsies
Smeer elke repie spek met 'n klein bietjie Dijon-mosterd en blatjang. Draai 'n reep spek rondom elke worsie en steek vas met 'n peuselstokkie. Braai oor matige kole tot die spek bros en die worsies gaar is.
500g boerewors, in skywe gesny
2ml vars gemaalde swartpeper
3 aartappels, in blokkies gesny
4 piesangs, in skywe gesny
Rooster wors tot byna gaar. Hou eenkant warm. Soteer intussen knoffel en ui in verhitte kookolie. Voeg rissie- en kerriepoeier by en braai effens. Voeg verhitte vleisaftreksel, tamatiepuree, suurlemoensap, sout en peper by. Voeg aartappels en wors by en prut vir 20 minute. Voeg piesangs by, meng goed en verhit deeglik. Sit voor met gebotterde heelgraanbrood.
BOEREWORS BREYANI: [Baie dankie Bernadette]1-2 kg boerewors, in stukke van sowat 3-5 cm gesny
825 g-blik perskeskywe, gedreineer
2 k rys
½ k bruin lensies
3 groot uie, in ringe gesny
1 groot groen soetrissie, ontpit en gekap
4 e (opgehoop) kerriepoeier (matig of warm)
1½ k Mrs Ball’s-blatjang
Sit die boerewors in ’n oondvaste bak en gooi die perskeskwye bo-oor.
Geur na smaak met sout en peper en gooi dan die rys en lensies oor die wors en perskes.
Braai die uie in ’n bietjie olyfolie tot goudbruin. Roer die soetrissie by.
Voeg die kerriepoeier, borrie, blatjang en water by. Meng goed, verwyder van die hitte en gooi oor die boerewors-mengsel. Maak seker die rys en lensies is bedek met die vloeistof (indien nie, voeg nog water by).
Bedek die bak met foelie en bak vir 45 min. teen 180 °C totdat die boerewors, rys en lensies gaar is. Al die vloeistof moet geabsorbeer wees (indien nie, sit die bak terug in die oond en bak onbedek vir nog 15 min.).
Sit die breyani voor met sambals.
Maak in jou skottelbraai of kan ook in swartpot gemaak word.
KALLIE SE PRUTWORSKOS: [RSG]
1 opgekapte ui
1 opgekapte groen soetrissie
4 geskilde aartappels, in blokkies gesny
Soteer die uie en groenrissie.
Sny die wors in 2 cm stukkies en braai dit saam met die uie tot bruin.
Voeg die aartappels en genoeg water by sodat dit kan gaar kook saam met die worsmengsel.
Sodra die aartappels sag is, meng die soppoeier met water volgens die instruksies op die pakkie, en voeg by die worsmengsel.
Laat dit stadig prut en dik word.
GEBRAAIDE WORS MET KERRIE UIESOUS: [BOEREKOS]
200 g uie, in dun skywe gesny
60 ml kerrie "paste"
grasuie, gekerf, vir garnering
Braai die uie vir 5 minute lank in die botter oor medium hitte, tot goud bruin.
Voeg die kerrie en n koppie water by, bring tot kook punt en prut dan vir 5 minute, onbedek.
Braai die wors in die olie vir 5 tot 6 minute.Geur die sous met sout, peper, en rooipeper en bedien dit met die wors.
SPAGHETTI EN WORSIES:
Blikkie spagetti in tamtiesous
Blikkie weense worsie of ander worsies
Maak 'n sous soos hierbo.
In pleks van suiker kan stroop of appelkooskonfyt gebruik word.
Meng dit met die spaggetti en weense worsie wat in stukke gesny is so plus minus 3 cm lamk.
Bak dit in die oond totdat worsies so uitpof.
Dit moet souserig wees.
Nie droog nie.
Ek het dit al op die stoof in 'n pot ook gekook.
Pasop net vir vasbrand.
Bedien dit op brood.
500g Weense worsies
5 ml aangemaakte mosterd
Verhit al die bestanddele behalwe die worsies oor matige hitte tot kookpunt.
Sny die worsies in dun skyfies en meng dit met die sous. Verhit die mengsel tot goed warm.
Sit dit voor met kapokaartappels, roerbraai-mengelgroente en slaai.
2 groen brandrissies gekap[opt]
½ groen soetrissie gekap
1 knoffelhuisies fyn gedruk
15ml kerriepoeier[ek het gebruik 1pk red curry paste]
1 blikkies gekapte tamaties [ek het gebruik mexicane tomatoes]
1p tamatie paste
Sout, vars gemaalde swartpeper
500g gaar boerewors, in stukkies gesny
500g maalvleis [maak eenkant in pan gaar]
6 klein murg van groente in ringe gesny
2 aartappels in blokkies gesny en gaar gekook
Gekapte vars pietersielie na smaak
Braai die ui in die olie sag. Voeg die brandrissie, knoffel,soetrissie,murg van groente, koljander, komyn,tamatie paste en kerrie[of paste] by en braai 3-5min. Voeg die tamaties en water by en verhit tot kookpunt. Prut vir 25min tot die sous lekker afgekook is. Geur na smaak met sout, peper en voeg appelkooskonfyt by . Voeg die boerewors, maalvleis en aartappels by, verhit weer tot kookpunt en prut stadig vir ongeveer 25 min.[Of plaas in Slow-Cooker op *High* vir 1h. Roer gekapte pietersielie by en sit voor op rys met n lekker slaai en stuk vars gebakte brood.
Rooster wors tot byna gaar. Hou eenkant warm. Soteer intussen knoffel en ui in verhitte kookolie. Voeg rissie en kerriepoeier by en braai effens. Voeg verhitte vleisaftreksel, tamatiepuree, suur lemoensap, sout en peper by. Voeg aartappels en wors by en prut vir 20 minute. Voeg piesangs by, meng goed en verhit deeglik. Sit voor met gebotterde heelgraanbrood.
DUITSE FRANKFUTTER KASSEROL:
500g frankfurters in 2,5cm stukke gesny [of enige ander worsies of spekvleis]
1 pakkie pitlose olywe
1 blik [410g] pitmielies, gedreineer
200g vars groenboontjies, in stukkies gesny
1 ui, gekerf
1 blik [410g] tamatieroomsop
15ml suiker of 10ml soet brandrissiesous
250ml cheddarkas gerasper
Meng al die bestanddele in ‘n potjie of platboompot, behalwe pietersielie.
Bedek en laat prut vir sowat 30 minute of tot gaar.
Garneer met pietersielie en sit voor saam met aartappels en suurkool.
WORS EN PAP HAPPIES:
750 ml gaar stywe pap
Vars gekapte kruie (basiliekruid)
Gekapte sondroe tamaties na smaak
250 ml gerasperde mozzarellakaas
500 g gaar dun boerewors
Tamatie en mozzarellaskywe
Meng pap, kruie, sondroe tamaties en die 250 ml cheddarkaas.
Skep 'n laag pap van 2 cm in gesmeerde oondbak, strooi helfte van gerasperde mozzarellakaas oor, sit 'n laag gaar boerewors daarop en strooi die res van die mozzarellakaas daaroor
Bedek met nog 'n laag pap, stryk glad met die agterkant van 'n lepel en laat goed koud word.
Sny in diamante met 'n skerp, ongetande mes. Sit 'n skyf tamatie en mozzarella op elke diamante en smelt die kaas vinnig onder warm oondrooster. Sit warm met vars kruie voor.
UNIEKE WORSROLLETJIES: [Onbekend]
1 k Fyngemaakte gaar aartappel
'n Halwe k Gerasperde Kaas
100 ml Hawermout
Worcestorsous na smaak
5 Weense worsies in kwarte gesny
Meng die aartappel, kaas, hawermout en pietersielie goed.
Geur die mengsel met Worcestorsous, sout en peper.
Gebruik 'n eetlepel vol van die mengsel, en vou 'n stukkie worsie daarin toe.
Fatsoeneer dit soos 'n worsrolletjie.
Bak vinnig in diep olie tot mooi bruin.
Lewer 20 happies.
KAMPKERRIEKOS: [Anna Eksteen]
• Rooster wors tot byna gaar. Hou eenkant warm.
• Soteer intussen knoffel en ui in verhitte kookolie. Voeg rissie- en kerriepoeier by en braai effens.
• Voeg verhitte vleisaftreksel, tamatiepuree, suur lemoensap, sout en peper by. Voeg aartappels en wors by en prut vir 20 minute. Voeg piesangs by, meng goed en verhit deeglik.
• Sit voor met gebotterde heelgraanbrood.
WEENSE WORSIE KITSGEREG:
Braai 1 middelmatige ui ligbruin in botter.
Sny 3 tamaties by en laat 'n rukkie braai.
Snipper ongeveer 500g weense worsies by.
Laat goed deurwarm.
Strooi gerasperde kaas bo-oor en laat smelt.
Bedien saam met kapokaartappels/rys/brood.
VARKWORSIE EN AARTAPPELSKOTTEL: [HG WINTER RESEPTE]
3 knoffelhuisies fyn gekap
8 varkworsies gehalveer
80ml vars tiemie
4 gaar aartappels in stukke gesny
Verhit botter en olie in pan.
Braai die ui en knoffel daarin tot deurskynend.
Voeg die anyssaad by en braai vir sowat 3 minute.
Voeg die worsies by en braai tot gaar.
Voeg die vars tiemie en aartappels by en braai vir ongeveer 5 minute tot warm.
Voeg die spinasie by en meng deur.
Verhit tot die spinasie effens verlep het.
Geur met sout en peper indien nodig en bedien.
TAMATIE EN BOEREWORSSMOOR: [HUISGENOOT RESEPTE]
350 g boerewors
1 ui, in dun skywe gesny
1 brandrissie, fyn gekap (opsioneel)
30 ml vars origanum
knippie suiker, sout en vars gemaalde swartpeper
Verhit ’n bietjie van die olie in ’n pan en braai die wors tot gaar, hou eenkant.
Verhit die res van die olie en braai die ui, knoffel en brandrissie ’n paar minute.
Roer die res van die bestanddele by en laat prut sowat 10 minute of tot geurig.
Sny die wors in stukkies en roer by die sous, verhit tot goed warm.
Maak intussen die polenta (volg die aanwysings op die verpakking) en sit voor saam met die smoor.
SUURROOM BOEREWORS: [Deur Johan Badenhorst]
Hierdie resep kom van Johan Badenhorst van Voetspore.
25 ml (5 t) fyn gekapte knoffel
2 middelslag-tamaties, ontvel en in blokkies gesny
5 ml (1 t) droë tiemie
45 ml (3 e) bruinsuiker
250 ml (1 k) suurroom
Braai die wors tot goudbruin buite, maar nog sappig binne.
Skep uit die pan en sny in 5 cm stukkies.
Plaas terug in die pan en voeg die olyfolie, uie en knoffel by.
Voeg ook die tamaties, tiemie en suiker by.
Laat 10 minute prut.
Roer die suurroom by en laat nog 15 minute prut.
Sit voor saam met stywepap en ’n groenslaai (as jy in die hande kan kry)
PAP EN WORS:
1 blik 410g tamatie en uiesmoor
25ml rissie en knoffelsous
Braai wors in spiraalvorm oor die kole tot gaar.
Meng mieliemeel met water.
Verhit die res van die water en voeg die mieliemeel by wanneer
water kookpunt bereik.
Geur met sout en roer tot kookpunt bereik en tot wanneer pap verdik.
Prut tot gaar.
Roer bietjie kaas by.
Skep die pap uit in gesmeerde platboompan.
Skep die wors, steeds in spiraalvorm bo-op.
Verhit die tamatie en uiesmoor saam met die rissie en knoffelsous.
Geur na smaak met sout en peper en prut vir ongeveer 5 minute.
Skep daarvan oor die wors en strooi die orige kaas oor.
Sit ‘n deksel, almuniumfoelie of omgekeerde swartboompot bo-op en laat goed deurwarm sodat kaas kan smelt.
Bedien met die orige sous.
PORTUGESE KAMPKOS: [WEG]
• 600g basmati rys (dit kook vinniger as gewone wit rys)
• 2 pakkies Knorr Spice up your Rice "Spicy Portugese"
• 1 gekapte groenrissie
• 1 gekapte ui
• 3 pakkies Chorizo worsies in ringetjies gesny (As jy die groot worsies gebruik, sny dit eers in die lengte deur)
• 1 pakkie Ina Paarman Tamatie pesto (of 'n blikkie tamatie&uie, of tamatie pasta blokkies/pakkies met water)
• 8 gekapte peppadews
• 1 pakkie swart olywe, gehalveer
1. Kook water en gooi saam met die spesery pakkies by die rys sodat dit solank kan uitdy. As jy dan begin met die kosmaak, sit jy die rys net vir so 'n paar minute op die stofie. Hou die watervlak dop want die rys moenie swem in die water nie, maar moet heeltmal uitdy en nog beitjie nat wees. Gooi nog kookwater by soos nodig.
2. Braai ui en groenrissie saam.
3. Gooi dan gesnyde worsies by en braai vir 'n paar minute.
4. Gooi die tamatie pesto met 'n bietjie water en die suiker by.
5. Roer deur en kook saam tot lekker warm en souserig.
6. Gooi laaste die peppadews en olywe by.
7. Kook tot warm en moenie te veel roer nie sodat dit nie heeltemal stukkend word nie.
8. As die rys en die kampkos reg is, gooi jy alles bymekaar en meng.
* By die huis sal ek dalk 'n ekstra pakkie olywe bysit vir die hoeveelheid, en dalk 'n klompie gevriesde ertjies vir kleur; want ek hoef boonop nie alles self te dra nie!
* Ons het ook die vloeistof van die peppadews en die pakkie olywe gedreineer voor ons begin stap het om die bestanddele bietjie ligter te maak.
GEMARINEERDE WORS-SOSATIES:[Deur Bernice van der Merwe ]
Genoeg vir 2-4 porsies
1 pakkie (500 g) dik boerewors
15 ml (1 e) koljanderblare, grof gekap
80 ml (⅓ k) olyfolie
3 ml (ruim ½ t) suurlemoenskil, gerasper
1. Deel die wors in 4 gelyke stukke.
2. Rol elke stukkie wors apart op en ryg dit op die sosatiestokkies (een op elke stokkie).
3. Plaas die worssosaties in ’n marineerbak.
Plaas al die bestanddele vir die marinade in ’n beker en klits dit saam.
5. Giet die marinade oor die sosaties en marineer tot nodig.
BOEREWORSKERRIE: [Deur ARINA DU PLESSIS]
10 ml komyn
2 blikke (410 g elk) gekapte tamaties
Sout, vars gemaalde swartpeper en suiker na smaak
500 g gaar boerewors, in klein stukkies gesny
Gekapte, vars pietersielie na smaak
Braai die ui in die olie tot sag. Voeg die brandrissies, knoffel, koljander, komyn, borrie en kerriepoeier by en braai vir 3-5 minute. Voeg die tamaties en water by en verhit tot kookpunt.
Prut vir 25 minute tot die sous lekker afgekook is. Geur na smaak met sout, peper en ’n knippie suiker. Voeg die boerewors by, verhit weer tot kookpunt en prut stadig vir ongeveer 15 minute. Roer gekapte pietersielie by en sit voor op rys of pap.
Lewer ses porsies.
BANGERS MET KAAS EN SPEK:
8 repies spek
Rooster of braai die worsies tot gaar, laat afkoel en sny ‘n snit in die lengte van die worsie.
Moet nie deursny nie.
Plaas ‘n skyfie kaas in elke worsie.
Rek die spekrepies effe uit en smeer elk met mosterd.
Indien nodig, steek die spek met peuselstokkie vas.
Rooster vir ‘n paar min. om die kaas te smelt en spek te braai.
Bedien met kapokaartappels.
DUIMPIES IN 'N KOMBERS:
50ml botter, gesmelt
1 pak Weense worsies
Sif meel, bakpoeier, sout, knoffelsout, rooipeper & mosterdpoeier saam. Voeg suiker by.
Voeg gesmelte botter, eiers & melk by. Meng goed tot ŉ beslag wat ŉ bietjie dikker as pannekoekdeeg is.
Sny Weense worsies in stukkies van 25mm lank.
Doop in beslag & bak in verhitte olie tot goudbruin. Dreineer.
Sit op peuselstokkies, & indien verkies met doopsous voor.
4 repies spekvleis, gesnipper
500 ml lensies, gewas
750 ml ligte bees- of hoenderaftreksel
125 ml gekapte, vars pietersielie
roti's, rys, koeskoes of fynaartappel, om op voor te sit
Verhit die olie in 'n groot pan of vlak kastrol en braai die worsies tot gaar. Skep uit en sny in skyfies. Hou eenkant. Braai die ui, spek en knoffel in dieselfde pan tot gaar. Voeg die lensies en aftreksel by en verhit tot kookpunt. Prut vir een uur. Voeg die tamaties, worsies en die helfte van die pietersielie by en prut vir 'n verdere 30 minute. Geur na smaak met sout en peper en roer die res van die pietersielie net voor opdiening by. Sit voor in roti's, of op rys, koeskoes of fynaartappel.
Genoeg vir 4-6 mense.
1 Pak Rysnoedels
1 Pak Vars spinasie, gewas, stingels verwyder en in repies gesny
2 Selderystingels, in skyfies gesny
2 Getakaasskywe, gekrummel
½ Kropslaai In repies gesny
1 Pakkie Plaasworsies, gaar en in skyfies gesny
1 Eetl Vars pietersielie, gekap
¾ Koppie Gewone jogurt
½ Koppie Aangemaakte mosterd
Kook pasta in borrelende soutwater tot net gaar. Dreineer en laat afkoel. Meng res van bestanddele liggies by afgekoelde pasta in. Sous : Meng sous bestanddele saam en meng met pastagereg.
Hierdie gereg kan ook as ‘n slaai voorgesit word.
KAASWORS EN SPEKHAPPIES: [deur ARINA DU PLESSIS]
30 ml klam bruinsuiker
12 gerookte kaasworsies (‘‘cheese grillers’’)
2 pakke swoerdlose repiespek
Meng die blatjang, kerriepoeier, bruinsuiker, water en sout saam in ’n klein kastrol en verhit tot kookpunt. Prut tot dik en glansend. Laat afkoel. Steek ’n sosatiestokkie in elke worsie.
Smeer van die blatjangsous op die een kant van die spekrepies en draai die worsies daarin toe (met die gesmeerde kant na binne). Braai stadig oor matige kole tot die spek bros is.
Lewer 12 happies.
WORS MET RYK POLENTA: [deur Aletta Lintvelt]
’n Bak polenta kan ’n maal op sy eie wees met tamatiesmoor of gebraaide sampioene, en spek of varkworsies. Ek sit graag ’n groot bak in die middel van die tafel voor, saam met souserige vleisdisse soos ’n potjie of ’n ryk ragu. Jy ook gewone mieliepap gebruik.
•3 koppies melk
•1 koppie fyn polenta
•2 koppies kookwater
•sout na smaak
•5 eetlepels botter
•½ koppie roomkaas (plus ekstra)
•2 hande vol parmesaankaas
•1 koppie mieliepitte of suikermielies (opsioneel)
•gebraaide wors van keuse
1.Kook die melk in ’n pot. Gooi die polenta in ’n dun straaltjie by terwyl jy vinnig roer (’n handklitser werk die beste). Gooi die kookwater by en hou aan roer. Dit behoort na 25 minute gaar te wees.
2.Gooi die res van die bestanddele by en proe. Net voor jy dit opdien, roer nog water of melk deur om dit weer slap soos pap te maak. (As die polenta te lank staan, gaan dit heeltemal styf raak. Maak dit dus verkieslik net voor etenstyd.)
3.Sit voor in ’n groot bak of potjies met ekstra roomkaas en warm gaar wors.
HOENDERWORSPASTEIE: [deur Aletta Lintvelt]
Weg sê: Maak die vulsel wat oorbly op stokkies gaar.
Maak 6-12 pasteitjies
Voorbereityd 10 minute
Gaarmaaktyd 20 minute
As die lus vir ’n pie te erg raak, kan jy hierdie outjies sommer op die braaier bak. Omdat die hoenderwors sterk gegeur is, hoef jy nie nog hande vol kruie en speserye in te pak nie – onthou net die bevrore blaardeeg.
•1 pakkie knoffelhoenderwors (350 g)
•3 velletjies Gypsey-ham, gekap
•1 eetlepel droë tiemie (of na smaak)
•1 rol gewone of volkoring-blaardeeg, ontdooi
•3 eetlepels appelkoosblatjang
1.Druk die worsvleis uit die dermpies en meng dit met die ham en tiemie. Verdeel dit in 6 langwerpige worse.
2.Rol die blaardeeg versigtig oop en sny dit in die breedte in 3 stroke wat ewe breed is. Sny elke strook dan weer in die breedte in twee.
3.Skep ’n teelepel blatjang op elke stukkie deeg en smeer dit eweredig. Sit nou ’n hoender-“worsie” daarop en rol dit met die deeg toe. Knyp die kante toe.
4.Spuit die plat oppervlak van die braaier met Spray & Cook en pak die worsrolletjies met die naat na onder daarop. Sit die deksel op en bak die pasteitjies vir 20 minute. Draai dit elke 5 minute om sodat dit aan elkeen van die 4 sye kan bak. Sorg dat jou braaier nie te warm is nie – 3 brikette is genoeg.
5.Sit dit warm voor met ekstra blatjang en ’n slaai, of vat dit saam vir padkos.
HUMMUS EN KAASWORSBROODJIE: [deur Aletta Lintvelt]
WENK: Gekaramelliseerde uie sal net soos konfyt in ’n gesteri-liseerde glasfles hou totdat jy dit oopmaak.
Dit is vir my altyd snaaks hoe kinders amper enigiets sal eet wat tussen twee snye brood gesmeer word. Pak hierdie broodjies in vir ’n dag se rondry in die wildtuin of piekniek op die strand.
1.Braai ’n halwe ui vir ongeveer 2minute in ’n bietjie olie in ’n pan.
2.Voeg 2 eetlepels suiker en 4 eetlepels balsemiekasyn by en laat die uie vir sowat 10 minute karamelliseer.
3.Braai ’n kaasworsie. Smeer ’n sny brood met geroosterde knoffelhummus en sit dit voor met die uie en wors.
TAMATIE EN BONE MET BOEREWORS: [Barbara Joubert, SARIE KOS]
Hierdie kombinasie van bone en boerewors werk lekker saam. As die botterbone vir jou te soet is, kan jy geblikte borlotti-bone gebruik.
•15 ml olyfolie
•1 ui, fyngekap
•2 knoffelhuisies, fyngekap
•600 g klein rosa-tamaties, gehalveer
•2 blikke (400 g elk) botterbone
•sout en varsgemaalde swartpeper
•1 pak (sowat 600 g) boerewors van jou keuse
Verhit olyfolie in ’n diep pan. Voeg ui en knoffel by en braai tot sag en deurskynend. Voeg tamaties by en braai tot dit sag begin word. Dreineer botterbone in vergiettes en spoel met koue water af. Voeg bone en rooiwyn by tamaties. Geur met sout en peper. Laat prut oop vir 30 minute. Plaas boerewors in ander pan en voeg sowat 30 ml water by. Verhit en laat braai tot water weggekook het. Braai weerskante bruin en plaas bo-op bone.
VARKWORS MET MOSTERD EN HEUNINGMARINADE: [Deur Aletta Lintvelt]
Eksperimenteer met verskillende marinades en selfs pesto.
Dis ’n lekker manier om vark-worsies voor te sit. Eksperimenteer met verskillende marinades en selfs pesto.
Jy benodig (vir 4 sosaties)
• 1 eetlepel growwe Dijonmosterd
• 2 eetlepels heuning
• 4 roosmaryntakkies
1 Meng die mosterd, heuning en olyfolie.
2 Ryg die worsies op die roos-maryntakkies en bedruip dit met die marinade.
3 Braai die sosaties totdat die wors sappig en gaar is. Bedruip dit weer met die marinade en eet dit sommer so staan-staan langs die vuur.
SKILLET CAMPFIRE TODE IN A HOLE:
•1/2 cup fine-ground yellow cornmeal
•3/4 teaspoon fine salt
•2 tablespoons unsalted butter (1/4 stick)
•14 uncooked breakfast sausage links (12 ounces)
•3 tablespoons maple syrup, plus more for serving
1.Whisk the cornmeal, flour, sugar, salt, and baking powder together in a large bowl. Add the milk and eggs and whisk until just combined and no streaks of flour remain; set aside. (The batter can be made up to 1 day ahead and stored in an airtight container in the refrigerator or a cooler.)
2.Heat a camping stove to medium (about 350°F to 450°F) or fit a campfire with a grilling grate.
3.Place a large cast-iron skillet on the stove or grate and heat until a drop of water sizzles and immediately disappears on the surface, about 5 minutes.
4.Add the butter and heat until foaming. Add the sausages and cook, turning occasionally, until browned all over and cooked through, about 12 to 15 minutes. Transfer the sausages to a large plate.
5.Whisk the batter again to recombine, then pour it into the skillet in an even layer. Arrange the sausages on top of the batter in an even layer and drizzle the measured maple syrup over the surface of the batter and sausages. Cover tightly with aluminum foil and cook undisturbed until the batter is puffed, cooked through, and golden brown on the bottom, about 15 to 20 minutes.
6.Cut into wedges and serve immediately, passing additional maple syrup on the side.
WORS EN BOONTJIEBREDIE: [Deur ARINA DU PLESSIS]
500 g wors van goeie gehalte, in porsies gesny
125-180 ml water
1 x 440 g blik botterbone, goed gedreineer
Verhit tot kookpunt en laat die water afkook. Draai die wors een of twee keer om. Laat die wors in die worsvet wat uitbraai bruinbraai. Skep uit en hou eenkant. Braai die uie in die panvette tot sag. Voeg die tamaties by.
Spoel die tamatieblik met die water uit en voeg dié ook by. Geur goed met sout, peper en suiker en voeg die bone by. Verhit tot kookpunt en prut vir sowat 5-7 minute. Skep wors in sous en laat deurkook tot die sout dik en geurig is.
Sit voor op koeskoes, fyn aartappel, polenta of selfs op gebotterde brood. Bedien met ’n groenslaai.
Lewer 2-3 porsies
WORS MET APPELRINGE: [WEGRY]
Maak dié gereg saam met kapok-aartappels vir middag- of aandete, of bak eiers vir ’n lekker brunch.
Al wat jy nog nodig het, is ’n broodjie om die sous op te vee.
Jy het nodig (vir 6 porsies):
6 stewige stukke oorskietbraaiwors, in kleiner stukkies gesny
1 x 250 g-pakkie spek, in blokkies gesny
2 appels, ontkern en in skywe gesny
1 blokkie biefekstrak, opgelos in 1 koppie kookwater
1 tamatie, in blokkies gesny
1 x 420 g-blikkie ertjies (lensies, cowboy-boontjies of mielies smaak ook lekker)
1 x 100 ml-houertjie ongegeurde jogurt (opsioneel)
Verhit die olie en braai die ui en ontbytspek daarin tot gaar.
Verwyder die ui en spek uit die pan en hou dit eenkant.
Braai die appels weerskante en roer gedurig vir ’n paar minute tot ligbruin.
Sit die ui en spek in die pan met die appels, asook die wors, biefekstrak, tamatie en ertjies.
Kook vir ’n paar minute tot die biefekstrak verminder het en die sous mooi dik is.
Roer die jogurt by en val weg.
Hierdie is ‘n kitsgereg in die ware sin van die word maar smaak soos koningskos.
Ek gebruik die dun kort varkworsies wat so in ‘n lang string gedraai word.
Hierdie is genoeg vir 2 mense maar dis so lekker 1 man eet dit sommer lag-lag op.
Sny 500g van die varkworsies los van mekaar en braai tot lekker bruin.
Kook intussen 1 pakkie (73g) eiernoedels [“2 minute noodles”], sonder die geursel, in water tot gaar en dreineer.
Gooi die worsies en gaar noedels in ‘n potjie en voeg ‘n blikkie Tamatieroomsop by. Kook tot die sop gaar is. As jy wil kan jy bietjie kaas ook by rasper.
As jy tyd wil spaar, kan jy die vorige aand al die wors braai en die aartappels kook vir dié gereg (hou dit net weg van die rawe).
Jy het nodig (vir 6-8 porsies):
•2 eetlepels olie
•1 kg boerewors, in kort stukkies gesny
•2 uie, in blokkies gesny
•1 knoffelhuisie, gekap
•½ soetrissie, ontpit en in blokkies gesny
•12 gaar baba-aartappels, geskil
(of 3 groter aartappels, in blokkies gesny)
•3 middelslag-tamaties, in blokkies gesny
(of ’n 400 g-blik tamatiesmoor)
•3 eetlepels worcestersous
•½ teelepel gedroogde rissie (opsioneel)
•sout en peper na smaak
•Verhit die olie in ’n diep pan of swart platboompot en braai die wors tot gaar en bruin.
•Haal uit en dreineer op kombuispapier.
•As daar baie olie in die pan is, gooi die meeste daarvan af sodat net ’n klein bietjie oorbly.
•Braai die ui en knoffel in die olie tot goudbruin en voeg die res van die bestanddele – ook die wors – by en prut vir 10 minute met die deksel op.
•Dit smaak veral vorentoe saam met gebakte eiers en mieliepap.
BOEREWORS MET SUURROOM: [JOHAN BADENHORST]
25 ml gekapte knoffel
2 medium tamaties, ontvel en gekap
Braai die boerewors tot goudbruin en nog sappige binne.
Verwyder uit pan en sny in 5cm stukkies.
Sit weer terug in die pan en voeg die res van die bestanddele by, behalwe die suurroom.
Roer die room by en prut vir nog 15 minute.
Bedien met stywepap en 'n lekker groenslaai.
Genoeg vir 4 - 6 persone
25 ml botter/margarien
2 uie, dun gesny
2 fyngekapte knoffel
250 ml swart olywe, ontpit
100 g fetakaas in blokkies gesny
1 blik geroomde selderysop
1 kg Boerewors gaar en 'n 5cm stukkies gesny
4 grt tamaties in skywe gesny
100 ml gerasperde Cheddarkaas
Verhit olie/botter in platboompan en braai uie en knoffel.
Voeg olywe, fettakaas, sop en boerewors in pan en roer deur.
Haal uit die pan.
Pak nou die tamatieskywe mooi in pan om bodem te bedek.
Gooi nou die boereworsmengsel bo-op en maak gelyk.
Sit die deksel op en laat gaar word vir ongeveer 15 minute.
Bedien saam met tamatiesous, rys/pap of varsgebakte brood.
Rek die bredie deur 500g macaroni te kook en dan die boerewors-
mengsel daarby in te roer.
300 g thin boerewors
250-300 ml bought tomato (napoletana) sauce
15-20 ml chutney
Cook the potatoes in salted water until soft and keep warm.
Alternatively bake them in the oven or microwave them.
Put the sausage in a cold pan and put the pan on the stove plate.
Heat and fry the sausage over low heat until done (sausage must be cooked slowly and turned as few times as possible to prevent the casing bursting and the delicious juices running out).
When done remove the sauce from the pan and set aside.
Heat the butter in a small pan and fry the onion until soft.
Stir in the tomato sauce and chutney and bring the mixture to the boil.
Reduce the heat and simmer for a few minutes. Season with salt and freshly ground black pepper.
Cut a cross in the top of each potato and press gently to open it slightly.
Spoon over a little of the sauce and top with a few slices of the sausage.
NEWSPAPER BOERIES: [Posted by Ben Olivier]
Break Boerie into 20cm pieces and roll each one up in a newspaper page. Twist the ends up like a Christmas cracker.
Throw onto very hot coals for 3 minutes, turn and leave for another 3 minutes.
Throw into huge flames for 2 minutes, turn and leave for another 2 minutes.
The last couple of layers of newspaper is still perfect due to the boerie sweating and releasing moisture.
Remove all paper and enjoy the best moist Boerie ever.
BOEREWORS EN TAMATIE PILAU:
•500gr of boerewors or beef sausage
•15 ml olive oil
•1 clove of garlic, chopped
•1 chili, chopped
•1 liter of boiled water with 2 cubes of stock (beef or vegetable)
•2 cups of basmati rice
•1 cup of cherry tomatoes
•A few sprigs of fresh thyme
•Heat a medium sauce pan and brown sausage until done.
•Remove from heat; add olive oil, and sauté the garlic and chili.
•Deglaze the pan by adding the stock water.
•Add the basmati rice and bring to the boil, lowering the heat and keeping it on a low temperature.
•Add the cherry tomatoes, herbs and season to taste.
•Finally add the cooked sausage, cover and cook on low heat until the rice is done.
Basmati rice really gives a pilau or any rice dish a great flavor. To ensure your rice is perfect every time, make sure your rice cooks on low heat with the lid on, as the steam cooks the rice.
POTATO WITH BOEREWORS: [patatas Bravas Tapas] [photo by Grobant]
"Patatas Bravas is a spicy potato dish that is traditionally served as part of a tapas menu. I wanted the comfort of a potato dish, paired with the lovely spicy-ness of our own boerewors. This dish was everything that I had hoped for......belly warming, spicy and cheap!!!"
4 Servings , Total Time: 1 hours
500 gram Sausage/Boerewors
1 large Potato; about 1 large potato per person - peeled and cut into big chunks
1 large Onion; peeled, but keep it whole
1 teaspoon Paprika; 1-2 tsp - smoked
1 Chili; chopped - optional
Water; if needed
Press the cloves into 1 onion and place the onion, potatoes and salt in a pot with some water.
Cook the potatoes until soft, but not mushy.
Heat some olive oil in a pan and fry the sausage until browned on both sides, remove from pan and keep warm.
Now add the onion,garlic and paprika to the same pan and fry onion until it is soft.
When the potatoes are cooked but not mushy, drain and add potatoes to the pan with the onion.
Lower the heat and let the potatoes caramelize.
Finally add the tomato paste and sugar and season well.
Cut the sausage in smaller pieces and add to the pan.
Let the flavors just marry for a while and then sprinkle with fresh herbs and enjoy as a light meal.
•1 lb package Boerewors
•4 tbsp cooking oil, divided- 2 tbsp for cooking sausage
•2 tomatoes skinned and diced
•1 eggplant, sliced
•4 small zucchinis, sliced
•2 tsp oregano
Place Boerewors in pan with 2 tbsp cooking oil and cook until almost done. Approx 8 mins each side on med heat. Put sausage aside and keep warm. Saute onion in remaining 2 tbsp oil. Add tomatoes, eggplant, zucchini, and seasonings and simmer until tender. Add Boerewors and simmer together for approx 5 minutes.
Add sliced mushrooms, green pepper and crushed garlic for a delicious variation.
BOERWORS AND PUMPKIN SISHEBO:
1 tablespoon cooking
1 tablespoon Rajah Medium Curry Powder
1 teaspoon Robertsons Barbeque Spice
400g boerewors, sliced
1 Knorrox Beef Stock Cube
2 tablespoons Knorr Minestrone Soup
oIn a pot, fry the onion in oil until soft
oAdd the Rajah Medium Curry Powder and Robertsons Barbeque Spice and fry for 1 minute to release the flavour and aroma stirring continuously
oAdd the sliced boerewors and fry until well browned
oAdd the tomatoes and fry for a further 2 minutes
oAdd the pumpkin, water and Knorrox Beef Stock Cube, bring to the boil then turn down the heat and allow to simmer for 20 minutes
oJust before serving mix the Knorr Minestrone Soup with 4 tablespoons of water to form a smooth paste, add it to the pot and allow to simmer for 5 minutes to thicken
oServe with rice or pap.
CHAKALAKA AND BOEREWORS:
This is the ideal way to use your leftover boerewors or other meat.
410g Rhodes Chakalaka Hot & Spicy
Place the boerewors in a medium-sized pan and heat slowly at a low temperature. Fry the boerewors until it is cooked and golden brown on both sides. Set the boerewors aside and use the same pan to fry the onion for about a minute. Add the Rhodes Chakalaka Hot & Spicy to the onion and bring to the boil. While waiting, cut the boerewors into smaller pieces to add to the chakalaka when it has boiled. Peel the potatoes and cut them into small chunks. Boil the potato chunks in salted water until soft, drain, add the butter and milk, and season with salt and pepper.
Serve the creamy mash with the chakalaka.
BEEBEE SE WORSIELEKKERTE! (WEENSE WORSIES MET KAPOKAARTAPPEL) [RSG]
6 middelslag aartappels
3 eetl Cremora
Maak kapokaartappels met melk, botter en sout, voeg die Cremora by, dit maak lig en donsig.
Vlek worsies halfpad oop in die lengte.
Pak die worsies onder in 'n vuurvaste oondbak.
Bedek met kapokaartappel, en sprinkel kaas oor.
Rooster in oond/platboompan totdat die kaas smelt, en die gereg warm is.
WORS EN RYS GEREG: [ingestuur deur Corne Luies Chandler]
1 KG rou wors
2 koppies rou rys
1 Pak Hawain Stir Fry
1 Pakkie Sampioenroomsop
1 Blik Tamatie en uiesmoor
Voorverhit oond tot 180 grade of maak in platboompot.
Smeer oondskottel goed met margarien.
Versprei rys eweredig onder in bak.
Plaas wors bo-op.
Gooi nou die stir-fry ook bo-oor.
Maak die soppoeier met die water aan en gooi oor die mengsel.
Verprei die blikkie tamatie en uiesmoor bo-op en sprinkel kaas oor.
Bak vir ongeveer een uur of tot al die vog geabsorbeer is.
Sit voor saam met knoffelbrood of gemenged slaai.
WILLIE SE STYSELBOM (AARTAPPEL-, NOEDEL- EN WEENSE WORSIE-GEREG); [RSG]
4 groot afgeskilde gaar aartappels
6 Weense worsies, in die helfte gesny
1 koppie rou macaroni-noedels
4 koppies witsous
Kook noedels tot gaar.
Gooi die helfte van die witsous onder in 'n oondvastebak.
Bedek met worsies.
Strooi noedels bo-oor worsies.
Bedek met kapokaartappels.
Gooi die res van die witsous bo-oor en dan die kaas.
Bak teen 180 grade vir 20 minute of kan in platboompot of Buksie ook gemaak word.
BOEREWORS PASTA: [MY RESEP.......LEKKER!]
Boerewors in kleiner stukkies gesny
2 knoffelhuisies gekerf
1 blik kersietamaties
1 pak Babaspinasie
Cheddarkaas gerasper [ 1 kop]
Enige pasta waarvan jy hou
Kook pasta gaar.
Braai die ui, knoffel en worsstukkies in botter of olyfolie tot gaar.
Voeg die pak spinasie by en braai dit saam met mengsel tot net gaar.
Voeg die tamaties by en laat goed deur warm.
Voeg die ½ van kaas by en roer deur saam met die pasta by worsmengsel.
Strooi die laaste bietjie kaas oor.
SOUSERIGE PANGEBRAAIDE WORS:
1 x pakkie Ina Paarman Gekonsentreerde Bees aftreksel
2 e Worcestor sous
1 ui, in growwe ringe opgesny
Pan braai die wors totdat bruin, maar nie oorgaar aan albei kante
Voeg die res van die bestandele by, met ‘n bietjie kookwater (net sodat alles mooi bedek is) en laat smoor totdat die sousie lekker verdik het.
Bedien op worsbroodjies of met rys/kapokaartappels en 'n slaai of groente. Is heerlik saam met pap ook.
Takes about 10 - 12 minutes per weenie to fry.
Then I looked up corn dog batter recipes online. I used this one!
Corn Dog batter:
Mix all the dry ingredients, then add eggs and milk. Mix till lump free. Dip dogs into the batter to coat.
Deep fry in hot fat, when light brown, remove.
BOEREWORS IN A BLANKET:
Boerewors is not just for a braai, with this easy during-the-week family supper for busy moms.
500 g SPAR boerewors
½ a 410 g can SPAR tomato onion mix
250 ml SPAR fresh milk
120 g (250 ml) SPAR cake flour
100 g (250 ml) SPAR grated cheddar cheese
1 large SPAR egg
5 ml mixed dried herbs
1.Preheat oven to 180 ºC.
2.Brown the boerewors in a frying pan over moderate heat, without cutting it (keep in the spiral shape it came packed in. Add the tomato onion mix and heat through. Transfer into a pie dish.
3.In a bowl, mix the remaining ingredients to make a batter resembling pancake mixture. Pour over evenly to cover the boerewors. Bake in preheated oven for 30 minutes.
4.Serve with microwaved FRESH LINE steamed vegetables (follow the easy on-pack instructions)
For a meal where only young children are eating, they may enjoy the same recipe but substituting boerewors with smoked viennas and baking in a rectangular dish instead for cutting into squares.
[JY KAN HIERDIE OOK IN JOU BUKSIE-OONDJIE MAAK. Sal ook werk in jou platboompan, bedek met deksel en laat gaar word. Of ook in 'n swaargewig tinfoeliepan, bedek en op die kole.]
SAUSAGE SUBS: [ESKORT RECIPE]
6 Eskort Gold Medal Pork Sausages
150 g Eskort rindless streaky bacon
Grill the Eskort Gold Medal Pork Sausages for about 5 minutes, turning occasionally.
Once cooked, remove & allow to cool.
In a bowl, combine the cheese & apple.
When the Eskort Gold Medal Pork Sausages are cool enough to handle, slit each sausage & stuff with the apple & cheese mixture.
Wrap a piece of Eskort Rindless Streaky Bacon around the centre of each stuffed Eskort Gold Medal Pork Sausages, leaving gaps for the cheese to ooze out.
Place back under the grill until the bacon is crispy & the cheese has melted.
PORK SAUSAGES INDIAN STYLE:
2.5cm/1 inch cube of fresh ginger, peeled & coarsely chopped
225g/8ozs small courgettes or okra, topped, tailed & in 1inch lengths
6/8 thick pork sausages depending on size (10/12 chipolatas)
225g/½lb tomatoes, peeled & finely chopped or 225g/½lb can plum tomatoes
1. Put the ginger, garlic and 4tbsp water into the container of a food processor or blender and blend until you have a paste. (If you do not have a blender then chop them together as finely as possible and add the water separately.)
2. Courgettes: Wash, quarter lengthwise and cut strips into 4cm/1½inch lengths.
Okra: Wash, remove the stalk end and cut into aproximately 4cm/1½inch lengths.
3. Heat the oil in a large frying pan over a medium heat and fry the sausages, turning as necessary until they are brown. Remove and put on a plate.
4. Put the onions in the same oil. Stir and fry gently until they turn translucent and begin to brown. Add the ginger/garlic paste. Stir and fry for a minute. Add the cumin and cayenne. Stir a few times, then add the tomatoes and stir for a further minute.
5. Add the courgettes or okra and salt. Bring the pan to a simmer, cover, then turn heat to low and cook for 10 minutes. (See note above about cooking time for okra.)
6. Cut the sausages into 3 or 4 pieces each, depending on size and add them to the pan. Cover and cook until reheated. This may take up to a further 5 minutes, but we like our courgettes and okra to remain a little crisp.
7. Serve with Basmati rice and/or Naan bread.
TAMATIE EN BOEREWORS SMOOR: [HUISGENOOT]
Indien jy nie van polenta hou nie, gebruik dan pap of kapokaartappels.
PORK SAUSAGE WITH CABBAGE AND RED ONION: [Posted by Tom Denham]
My first attempt to make pork sausage failed. I figured that adding my own spices to ground meat couldn’t be too difficult, but I was wrong. My first try was edible, but not tasty. Ground pork was on sale recently and I decided to try again. And as you might guess because I’m talking about it now, my second try tasted pretty good.
Prep Time and Cook Time: 25-30 minutes
1.5 pounds of ground pork (I used 80 percent lean because that was on sale)
1 small head of green cabbage or half of a big head, sliced
Add a touch of olive oil to a wok or large skillet over medium heat to get things started. Add ground pork and stir frequently until it browns and is fully cooked. While browning, add a heavy dusting of cayenne pepper for serious heat, add a good dusting of ancho chili powder for mild heat and sweet, add a good dusting of Jamaican Allspice for sweet, and a good dusting of salt and garlic powder for taste. The simple ground pork is gone now and what you have left is pork sausage. Remove it to a bowl and set aside while you continue cooking. Add a little more olive oil to wok. Add onion and let it cook until it begins to soften and brown, stirring occasionally. Stir the cabbage in with the onion and add a splash of water. Cover and let it cook for about 10 minutes, stirring occasionally. Add the pork sausage back in with the cabbage and onions. Add a good dusting of paprika and caraway seeds. Stir well and transfer to plates. Enjoy!
Instead of stirring the caraway seeds in with everything while cooking, you might want to wait until it is on the plate and then scatter a few caraway seeds on only a portion of the dish. Caraway seeds add a distinctive flavor and I did not like my first taste. By the end of my first plate, however, I thought the caraway seeds were interesting and I kind of liked it. My wife won’t eat anything with caraway seeds, so I got a chance to keep eating and by my second and third plates, I liked it a lot. Knowing that my wife won’ eat it if I add caraway seeds saddens me a bit, but I am very likely to make this meal exactly the same way again now that I have developed a taste for the caraway seeds.
DOOPBRAAI-KAASWORSIES: [ARINA DU PLESSIS]
Kinders is dol oor hierdie worsies - saam met slaaisosaties is dit 'n lekker aandete en dis 'n treffer op kinderpartytjies (om die ergste soet te temper).
Olie, vir diepbraai
Sny elke worsie middeldeur en druk 'n sosatiestok diep in elke worsie. Verkoel tot benodig. Verhit die olie tot warm. Terwyl die olie warm word, sit die bruismeel in 'n bak. Klits die eier, olie en water saam en voeg by die meel. Meng tot 'n beslag. Doop die worsies in die beslag (maak seker die hele worsie is bedek) en braai in diep, warm olie tot die deeg goudbruin is en sit warm voor met doopsouse, soos tamatiesous, blatjang of soet rissiesous.
Lewer 16 worsie-happies.
Jy kan gerookte of gewone Weense worsies vir dié resep gebruik.
BERLINER CURRYWURST: [Posted By skfsullivan In ALL RECIPES]
1 T. ground hot red pepper
1½ t. ground coriander seed
6 slices white bread, torn into bits
1 cup. milk
3½ lbs. beef; bottom round is a good choice
1½ lbs. pork with some fat; boneless center pork chops work well
Soak bread and milk so it makes a mush.
Cut the meat into 1" chunks (or smaller, no larger or the feed tube to the grinder will get clogged). Grind the meat using the fine disk for the smoothest grind. Alternate putting in beef and pork to get a head start on mixing the meats together.
Put the ground meat into a large bowl and still in all the spices, garlic and bread mush, Grind the mixture a second time. Mix it all well in the bowl again to evenly distribute stuff, then grind it all a third time.
Prepare the casings, fit on the funnel feeder of your grinder and stuff the sausages. This how-to video  is a good demo, even though this is for a different recipe.
2 cans whole peeled plum tomatoes, drained
1 t. hot pepper
½ cup. white vinegar
Over a low heat, slowly cook the chopped onions until they are soft and translucent. Crush the tomatoes with your hands.
use your thumb to puncture the tomato first, then when you crush get you hand as deep into the pot as possible. Splashing is inevitable but this helps cut down on the mess. Add salt and pepper, sugar and vinegar and bring to a simmer. Simmer over lover heat, covered, for 45 minutes. Give it a stir occasionally so it doesn't stick to the bottom.
grill or pan fry the sausages, and spoon the hot sauce over. For the extra-special touch, sprinkle on freshly made shoestring fries or small chips.
WEIBWURST- ("White Sausage"): [Steffen Recipe]
Münchner Weißwurst ("Munich-style White Sausage") is a German specialty from Bavaria. It's made from veal, pork and pork skin and is often served with pretzels and a special sweet mustard ("Weißwurstsenf").
This recipe shows you how to make homemade Weißwurst from the basic ingredients. It requires a large and powerful food processor, a kitchen scale, a thermometer, a meat grinder, sausage casings (hog), ice and a sausage stuffer.
The ingredients listed below yield 2kg of sausage stuffing, this will make 16 sausages, 125g each.
•36g / 1.2 oz salt
•600g / 1 lb 4 oz lean veal meat ("veal stew meat") at refrigerator temperature, cut into 1cm / ½ in cubes
•300g / 10 oz lean pork meat, cut into 1cm / ½ in cubes, partially frozen
•400g / 13 oz pork fat (pork belly without the skin, etc.) at refrigerator temperature, cut into 1cm / ½ in cubes
•300g / 10 oz ice
•100g / 3 oz pork skin
•1g / ½ tsp dried lemon peel
•1g / ¼ tsp MSG (optional)
•1g / ¼ tsp white pepper
•pinch of dried ginger
•pinch of freshly grated cardamom
•pinch of dried mace
•10g / 0.3 oz onion (don't chop!)
•20g / 0.6 oz parsley, chopped
•sausage casings (hog)
1.Prepare casings per instructions (soak in warm water until pliable, rinse outside and inside). Set aside.
2.Bring 1l / 1 quart of water to a boil. Simmer pork skin and onion for ca. 15 minutes. Remove from water, run through meat grinder, set aside.
3.Combine lean meat (pork, veal), spices, salt and half of the ice. Blend in the food processor until you have a smooth farce. Set aside, refrigerate.
4.Blend pork fat in the food processor until smooth.
5.Blend in lean meat farce.
6.Blend in remaining ice until the mixture is smooth and no ice clumps remain.
7.With the food processor mix in ground pork skin and parsley, blend just enough to distribute evenly.
8.Stuff 16 sausages using a sausage stuffer or a sausage stuffing attachment. Do not overstuff, when twisting the links, leave a little room for expansion in each link. If necessary, remove large air bubbles by piercing the casing with a skewer. Tie off the links.
9.In a large stock pot heat up water to 80°C / 175°F. Check with thermometer.
10.Place sausages in hot water, leave in for 30 minutes, adjust heat to keep temperature constant at 80°C. Check with thermometer.
11.Remove from hot water, place in cold water to cool. Refrigerate until ready to serve.
12.To serve, heat up with some fresh parsley in hot beef stock (or salted water). Do not boil.
13.Serve with fresh pretzels and sweet mustard ("Weißwurstsenf").
Update: As Bart points out in his comment, Krautsalat is not a traditional side dish.
•You need a powerful food processor to prepare the stuffing in large batches. My 14-cup model with a direct drive works just fine. Be careful with smaller models with belt drives, they may not be powerful and sturdy enough and you may break the drive belt (I did that some 5 years ago)! If you have one of these, run the meat through a meat grinder first and process only very small batches.
•For best results, use a dedicated sausage stuffer. Meat grinder attachments have the tendency to warm up the stuffing which may cause the fat-water emulsion to separate.
•I buy my casings from Allied Kenco Sales, but there are many other sources for casings and stuffing equipment.
[I adapted this recipe for home use from a recipe in Wilhelm Wahl – Ausgezeichnete deutsche Wurstrezepte. , a book with sausage recipes for professional butchers. I can't recommend this book for general home use, since it is very expensive and the recipes do not contain detailed lists of spices (they refer to premixed sausage spices instead).]
PORK SAUSAGES WITH PINEAPPLE AND RICE: [SLOWCOOKER RECIPE]
4 hours on HIGH or 8 hours on LOW
1 or 2 peppers red or orange
1- 1 & 1/2 cup sliced celery
1 x 425 g can pineapple pieces ( reserve the juice to use later for the stock)
2 tsp chicken or green herb instant stock powder
Spray inside of slow cooker bowl with non stick spray.
In a frypan heat enough oil over moderate heat to coat the pan and add sausages and brown evenly turning and pricking as you cook. Remove from heat and set aside.
Halve and peel onions, cut into chunky pieces or slivers and brown in remaining oil from pan, turning frequently. Add the rice to the pan and stir lightly until coated with oil, then transfer to slow cooker bowl.
Chop peppers into small chunky pieces and add to the slow cooker with the celery and drained pineapple. Add the reserved pineapple juice and enough water to make the liquid up to 1 and 1/2 cups. Stir in the instant stock and brown sugar. Pour the liquid over the rice and vegetables and stir to mix.
Lay the sausages on top of the rice mixture, cover and cook on HIGH for 4 hours or LOW for 7-8 hours.
[Jy kan hierdie ook in jou platboompot maak.]
TAMATIE-BOEREWORSGEREG IN OOND: [OUMA BEER SE EIE RESEP] 2 maniere om te maak.
Ek maak hierdie so een keer in 2 weke wanneer dit wasdag is en 'n mens gou iets vinnige aanmekaar wil slaan. Bedien dit met kapokaartappels, rys of pap en 'n slaaitjie.
EERSTE METODE IN DIE OOND: [net so op sy eie met slaaitjie]
1 kop rys
2 kop kook water
1 blikkie tamatie-en-uie
Oond aan op 180°C
Pak in lae: Boerewors, rys, tamatie en tiemie in ‘n gesmeerde oondvaste bak met ‘n deksel
Gooi water oor en bak vir 1uur in die oond.
TWEEDE METODE OP DIE STOOF:
500g boerewors in stukkies gesny
1 x blikkie gekapte tamaties of blikkie van die heel klein tamatietjies
1 x blikkie gesnyde of knopie sampioene
1 ui, skoongemaak en gekap
Fyn knoffel na smaak
Bietjie rissie fyngekap of droë vlokkies
1 pk beesstertsoppoeier
Braai die uie in dieselfde pannetjie waarin jy sommer die dis gaan maak.
Maak in sous nou van al die ander bestanddele en voeg die stukkies wors by dit sodat dit kan gaar kook.
Bedien hierdie dan saam met kapokaartappels, rys of pap en 'n groenslaai. 'n Gesmeerde klein rolletjie is ook lekker hierby om die laaste sous mee te eet.
Baie lekker vullend.
GEMARINEERDE WORSSOSATIES: [HUISGENOOT]
4. Marinade: Plaas al die bestanddele vir die marinade in ’n beker en klits dit saam.
Rooster of braai die worsies tot gaar, laat afkoel en sny ‘n snit in die lengte van die worsie. Moet nie deursny nie.
Rek die spekrepies effe uit en smeer elk met mosterd en draai om worsie.
SONSKYN BOERIE: [Deur Aletta Lintvelt - Foto: LEE MALAN]
Smeer vark- of hoenderwors met dié rokerige braaimarinade, sit dit op die rooster en bedruip dit deurentyd met die marinade terwyl jy dit braai. Trek die gaar wors een laaste keer deur die marinade en sit dit dan warm in ’n rolletjie wat met skywe avokadopeer gevul is. Rond die boerie af met pynappelsalsa.
Genoeg vir 500 g boerewors
Voorbereityd 5 minute
Gaarmaaktyd 10 minute
•2 eetlepels vars origanumblare (of 1 eetlepel droë origanum)
•½ teelepel fyn komynsaad
•1 knoffelhuisie, fyngekap
•1 teelepel gerookte paprika
•¼ koppie tamatiesous
•2 eetlepels marmelade of heuning
•2 eetlepels rooiwynasyn of suurlemoensap
Só maak jy
1.Meng al die bestanddele saam.
2.Vryf die wors met die marinade in en braai dit oor matige warm kole.
Maak 2 koppies
Gaarmaaktyd 15 minute
•1 pynappel, in klein blokkies gesny
•5 pikantrissies (peppadews), gekap
•4 eetlepels fyngekapte grasuie
•4 eetlepels fyngekapte vars koljander- of mentblare
•sap van 1 lemmetjie
•’n knippie paprika
•4 eetlepels suiker of heuning
1.Braai die mielie oor die kole, sny die pitte af en hou dit eenkant.
2.Meng die res van die bestanddele saam, roer dit by die mieliepitte en laat dit vir ongeveer 30 minute staan voor jy dit gebruik. Dit hou ook ’n paar dae goed in die yskas.
BOERIE VAN DIE SUBURBS: [Deur Aletta Lintvelt - Foto: LEE MALAN]
Sny die boerewors in lengtes en braai dit totdat die wors halfgaar is. Skep dit in ’n pot met tamatiesmoor en laat dit oor die kole prut. Smeer rolletjies met mayonnaise en sit die wors met ’n skeppie smoor bo-op in.
•1 ui, gekap
•1-2 knoffelhuisies, fyngekap
•1 blik (410 g) gekapte tamatie
•1 eetlepel soetrissiesous of sterk blatjang
•1 eetlepel tamatiepasta
•1 teelepel rissievlokkies
•1 teelepel paprika
•’n skeut elk worcestersous en Tabasco, na smaak
1.Braai die ui en knoffel met olyfolie in ’n pan tot die ui deurskynend is.
2.Voeg die res van die bestanddele by en laat dit oor lae hitte prut vir 15 minute of tot die smoor dik is.
LEKKER KAMPETE SONDER VEEL MOEITE:
Kapokaartappels, maak jou eie of kry die Mash pakkies wat te kook is in verskillende geure.
Wortels en ertjie, vars, gevries of in blikkies, maak bietjie soet met suiker en sit klontjie botter by.
Een of twee blikkies viennas of vars gekooptes en maak warm in water.
Wat's nou vinniger en lekkerder as hierdie !!!
HOW TO MAKE HOMEMADE CHIPOLATA SAUSAGES:
*WHAT IS CHIPOLATA?
chipolatas is small pork sausages that are italian origin.they are enjoyed throughout europe with special popurity in UK as breakfast menu.
*CHIPOLATA SAUSAGE RECIPES ( I just get this information from book recipe, I never done it myself, too lazy to make it because a lot of butcher provide good chipolata :)
This is the king of English sausage,the basic banger as created from this recipe:
7,5 half pounds pork butts
1 pounds pork fatback
1 teaspoon dried onion flake
1 teaspoon thymne
pepper(as you like it)
salt, 6 ounce breadbread crumb, 1 pint water
grind the meat and fatcback,mixed the herbs in the water and chillusing a food processor pure the meat and chill add herbs,spices and seasoning to the water then the breadcrumbs.chill meat mixture.
using 28mm casings,staff the mixture 1 inch links and refregerate.
cook in the oven as you like.
WORSIEPASTA; [Kosredakteur: Vickie de Beer]
Worsiepasta is die kinders se gunstelingmarkdaggereg. Ons eet dit gewoonlik die Saterdagaand ná die oggend se mark. Koop vars pasta by jou naaste mark of maak dit sommer self, dis groot pret! Jy het ’n pastamasjien hiervoor nodig.
300 g koekmeel
’n knypie sout
250 g (5-6) handgemaakte Italiaanse worsies soos salsiche of enige ander gehalteworsie
2 kort selderystingels, fyn gekap
2 middelslag-wortels, geskil en fyn gerasper
15 ml (1 e) tamatiepasta
1 x 400 g-blik heel, geskilde tamaties - druk dit met ’n vurk in die sous fyn
80 ml (1⁄3 k) parmesaan, fyn gerasper
1 Sif die meel en sout in ’n groot mengbak saam en maak ’n holte in die middel. Breek die eiers en olyfolie in die holte en werk dit in die meel in. Knie vir 10 min. tot elasties en ’n gladde deeg gevorm het. Draai styf in kleefplastiek toe en laat die deeg vir minstens 45 min. in die yskas rus.
2 Rol die deeg met die pastamasjien tot op die nommer 6-stelling uit en laat die velle hang om winddroog te word. Sny in tagliatelle-vorm op die snykant van die pastamasjien. Hang dit op terwyl jy die pastasous maak.
3 Verhit die helfte van die olyfolie in ’n kastrol. Druk die gemaalde vleis uit die worsie om frikkadelle te vorm en braai tot goudbruin. Haal uit en hou eenkant.
4 Verhit die oorblywende olie en braai die ui, seldery en wortels tot goudbruin. Voeg die knoffel by en braai vir ’n paar minute.
5 Voeg die tamatiepasta, heel geskilde tamaties en kruie by. Sit die worsiefrikkadelle weer by. Prut vir 10-15 min. oor lae hitte. Geur na smaak met sout en peper.
6 Kook die vars pasta vir 3-5 min. of tot aldente in ’n groot kastrol kokende soutwater. Gooi die water af en sprinkel olyfolie oor die pasta.
7 Roer die tamatiesous deur die warm pasta. Sit voor met die parmesaankaas en ’n hand vol basiliekruidblare.
JAMIE'S KINDA SAUSAGE CASSOULET:
A recipe adapted from Jamie Olivers 30 minute meals, a kind of Sausage Cassoulet.
3 rashers of streaky bacon or a handful of bacon lardons
1lb or 500g pork sausages, good quality from your butcher or farmers market
1 x can or box of passata or sieved chopped tomatoes
tin of broad beans
glug of extra virgin rapeseed oil
red onion or 4 or 5 shallots
3 or four bread crusts
1.chop the chorizo & bacon and sprinkle over the sausages in a baking tray and pop in the hot oven for 10 mins
2.chop the leek & peel& slice the onion
3.chop the sage leaves
4.add a glug of oil to a frying pan and add the onion, leek, sage & rosemary and gently fry & soften, add a splash of water once they are frying to help soften
5.once soft add the passata & broad beans & a pinch of salt & pepper
6.in a food processor whizz the bread into breadcrumbs, add the chopped garlic a few more sage leaves and then whilst its whizzing drizzle some more oil into the breadcrumbs just a glug to give them a bit of moisture
7.put your veg & beans into an oven proof dish, sprinkle with half the breadcrumbs, then place your sausages, bacon & chorizo onto the top and finish by covering with the rest of the breadcrumbs
8.you can now either cool & refrigerate until you need it or even freeze the whole thing for a quick tea
9.to finish just bake for 20 mins to crisp up the breadcrumbs and serve with some crusty bread & maybe a green salad.
WINTERWORS HUTSPOT: [Deur Aletta Lintvelt]
Die wors kan ook met ’n pakkie spek vervang word.
Gaarmaaktyd 35 minute
Gebruik gerus ’n pak gevrieste bangers as jy in die knyp is, maar maak die gereg ten minste een keer met goeie vet varkwors wat by ’n Duitse slagter gekoop is.
•2-3 worsies per persoon (ongeveer 800 g; gebruik Toulousse-styl wors met witwyn en knoffel gegeur)
•1 hele koolkop (1,5 kg)
•2 blikke botterbone
•1 groot appel of peer
•1 eetlepel rooipeper
•1 teelepel growwe Dijon-mosterd
•2 knoffelhuisies, fyngedruk
•1 koppie witwyn of appelbier
•1 blikkie gekapte tamaties
•3 takkies roosmaryn
•1 eetlepel heuning
•swartpeper en sout
1.Verhit die olie in ’n diep swaarboompot. Braai die worsies vir 5 minute om hulle kleur te gee, maar moenie dit swart brand nie. Verwyder die wors en sit dit op ’n bord, maar hou die vet in die pot.
2.Sny die kool met ’n skerp mes in baie dun repe. Skil en ontpit die appel en kap grof. Gooi dit saam met die res van die bestanddele (buiten die wors, swartpeper en sout) in die pot, sit die deksel op en prut vir 10 minute.
3.Voeg nou die wors (en enige sout wat op die bord gevorm het) terug en prut verder vir nog 20 minute totdat die kool deurskynend sag en die wors gaar is. Geur met swartpeper en sout. ’n Blokkie hoenderaftreksel kan ook in die plek van die sout gebruik word. Sit voor met aartappel in die skil gebak of kapokaartappel.
SKILLET CHILLI MAC: [CAMPING RECIPES]
The gang will be all smiles when you serve up this enhanced version of mac and cheese. It's easy to keep the ingredients on hand for a quick dinner any night of the week.
1kg+ sweet Italian turkey sausage or what you like
1 (12-ounce) package macaroni shells and cheese
1Remove and discard casings from sausage.
2.Heat oil in a large skillet over medium-high heat; add sausage, stirring until sausage crumbles and is no longer pink. Drain well, and return to skillet. Add chili powder, stirring to coat sausage. Add chicken broth and tomato paste, stirring to loosen particles from bottom of skillet.
3.Stir in shell macaroni; bring to a boil. Reduce heat to medium-low; cover and simmer 8 minutes or until shells are tender, stirring occasionally.
4.Stir in cheese sauce from packet and the salsa; simmer, uncovered, 5 minutes or until thoroughly heated. Serve immediately with desired toppings.
VINNIGE LEKKER WORS EN RYSGEREG: [BRON ONBEKEND]
1 ½ koppie witrys (rou)
1 pak wors (sowat 500g)
4 ½ koppies kookwater
1.Gooi die rys onderin ŉ gesmeerde oondbak.
2.Pak die stukke wors bo-op.
3.Strooi die bruinuiesoppoeier oor.
4.Bak vir 1 uur met ŉ deksel op teen 180 grade.
Maak dit in jou Buksie of mikrogolf.
Jy kan dit ook verander in 'n wors en rys pastei, deur dit in jou swartplatboompan te maak en gooi dan 'n vinnige pasteideeg bo-oor. Sit deksel op en kooltjies op die deksel.
WORSIE EN KAAS ROL: [KOSBOK]
Maak dit soos ‘n braai-pie.
VARKWORSIE-SKOTTEL: [BRON ONBEKEND]
2 rooiuie, in dun ringe gesny
2 eetlepels Kikoman sojasous
1 gekapte groen brandrissie
1 gekneusde knoffelhuisie
‘n kleintoontjie-grootte stukkie gemmer, geskil en gerasper
Die gerasperde skil en sap van ‘n klein lemoentjie
Maldon-sout en gemaalde swartpeper na smaak
7 vars salieblaartjies in repies geskeur
Verhit die olyfolie in ‘n swaarboompan en verbruin die worsies alkant. Terwyl die eerste kant verbruin, prik die bokant ‘n paar keer en met die omdraaislag, prik die kant wat onder was, ‘n paar keer. Voeg nou die uie, groenrissie en knoffel by en sprinkel die sojasous bo-oor. Braai so ‘n rukkie saam en voeg dan die sampioene by. Sprinkel die gerasperde gemmer en lemoenskil bo-oor en gooi dan die lemoensap by. Geur met sout en peper. Wanneer die worsies en sampioene gaar is, sprinkel die salieblaartjies oor en bedien.
PEPPERONI PIZZA PUFFS: [BRON ONBEKEND]
2 teaspoons fresh chopped basil (you can substitute dried – 1 teaspoon)
4 ounces pepperoni, cut into small pieces or use the mini pepperoni (about 1 cup)
Pizza sauce for dipping.
Preheat the oven to 375. Grease a 24-cup mini muffin pan. In a large bowl whisk together the flour and baking powder, whisk in the milk and eggs. Stir in the mozzarella and pepperoni. Let stand for 10 minutes.
Maak in jou Buksie-oond of in jou muffinpannetjie oor die kole. Bedek met groot deksel of swaargewig foeilie wat pan bedek met 'n redelike ruimte om te kan rys.
SAUSAGE PIE WITH CORN BREAD TOPPING:
1kg Italian sausage
1 box (9 oz) frozen whole kernel corn, thawed
In 10-inch skillet, cook sausage, onion, bell pepper and garlic over medium heat 8 to 10 minutes, stirring frequently, until sausage is no longer pink. Drain. Stir in tomato sauce, corn and mushrooms. Heat to boiling; remove from heat.
In medium bowl, stir all topping ingredients except cheese. Beat vigorously with spoon for 30 seconds, Stir in cheese.
Spoon sausage mixture into ungreased 2 qt casserole. Pour topping over hot sausage mixture, spreading evenly.
Maak in jou platboompan met kooltjies op die deksel.
SOUTH AFRICAN BOEREWORS WITH HONEY PEAS AND CARROTS AND MUSTARD MASH: [BRON ONBEKEND]
2 South African Boerewors Sausages
water for 2 saucepans
In a pre-heated oven (200 degree's Celsius) add the boerewors which is arranged whole (circular) on a baking tray with 1/4 of the butter. Cook for 30 - 40 minutes. When finished it should have a lovely, crunchy exterior.
Boil the chopped potatoes in salted water with the garlic clove. (water should be 3% salt) Boil for 11- 16 minutes until potato is tender.
Chop washed, peeled carrots julienne style (long, thin sticks). In a small saucepan filled with water add the carrots and peas and boil for 5 minutes.
Strain the potatoes and place strained potato back in saucepan while placing back on low heat on the stove. Add majority of the butter leaving a teaspoon for the carrots and peas. If you need more butter don't be afraid to add some. Add the garlic clove. Mix well and add the mustard and some salt and pepper. Mash. When fully mashed and mixed remove from stove.
Remove peas and carrots from stove and strain. In the empty saucepan add the remaining butter, honey and stir over low simmer heat. Return the peas and carrots and mix gently through the honey/butter mix well until all is combined. This takes no more than a minute. Remove from heat.
Slice the sausage into chunky medium sized pieces. Arrange on a plate or bowl with the mash and the peas and carrots. Drizzle a small amount of the honey sauce over each of the carrot and pea mixes in each serving. Season with salt and pepper and serve.
Hints: A garnish of parsley or other seasonal herbs could add some flavour to this meal. Boerewors is a fantastic sausage that beautifully compliments salads and pastas and can be an exotic substitute for chorizo or kabana.
DUITSE FRANKFURTER-KASSEROL: [HUISGENOOT]
‘n Alles-bymekaargooi-resep wat waarlik nie veel tyd of moeite vra nie en ideaal is om middel van die week te eet.
Gaarmaaktyd: sowat 30 min
500 g frankfurters, in 2,5 cm-stukke gesny
1 pakkie (100 g) pitlose swart olywe
1 blik (410 g) pitmielies, gedreineer
200 g vars groenboontjies, in stukkies gesny
1 blik (410 g) tamatieroomsop
15 ml (1 e) suiker of 10 ml (2 t) soet brandrissiesous
250 ml (1 k) cheddarkaas, gerasper
Voorverhit die oond tot 160 °C. Spuit ’n oondbak met kleefwerende kossproei. Meng al die bestanddele behalwe die pietersielie en skep in die voorbereide oondbak. Bedek met tinfoelie en bak sowat 30 minute of tot gaar. Garneer met vars pietersielie en sit voor met aartappels en suurkool, indien verkies.
Dis lekker vir 'n potjie!
PAP EN WORSFRIKKIES MET TAMATIE EN UIESOUS : [BRON ONBEKEND]
For the Ishibo (tomato and onion sauce)
If you can get your hands on a tin of Ishibo then, well, then you’re probably in SA and your car is being stolen from the supermarket parking lot. But chin up because at least you don’t have to chop up onions! If you don’t have Ishibo, fry a chopped onion until translucent, add a tin of chopped tomatoes, salt and pepper and simmer for thirty minutes. If the mixture become too dry, just add a little water. Set aside.
If you have boerewors, just remove the meat from the sausage casings and shape into meatballs. Otherwise, read on.
750g beef (“beef” is pretty much what we can get in Qingpu, but a well matured chunk would be better)
350g fatty pork
20ml ground coriander, or more to taste – this is what puts the boer in boerewors
45ml dark vinegar (I used Zhenjian aromatic vinegar, but brown spirit vinegar would be perfect)
1) In a food processor, mince the beef and pork. Don’t make it too fine – a bit of texture is good.
2) Combine the meat and the rest of the sausage ingredients well and shape into meatballs slightly bigger than golf balls.
3) Brown the meatballs in the oil and place in a single layer in a baking dish. Squish if necessary. Pour over the tomato sauce. This can be done ahead of time and the whole lot stuck in the fridge till you’re ready to bake the bread.
(This recipe doesn’t make the type of cornbread needed to satisfy the average Paula Deen fan. It’s more like a crumbly, extremely generously proportioned crust.)
3/4 cup (190ml) flour
3/4 cup (190ml) yellow cornmeal (In China, find it in the aisle with the dried vegetables and legumes. It’s grittier than regular cornmeal, but in my opinion that improves the texture of this dish. Don’t get something too fine, as your bread will be too dense.)
2) Beat together the butter and sugar and add the eggs one at a time. Sift together the flour and baking powder and add the cornmeal and salt.
3) Combine the egg mixture, flour mixture and milk and stir to create a thick, but pourable batter.
4) Pour the batter over the meatballs and bake until golden brown and a toothpick inserted in the center comes out clean. 35 minutes or so.
Pour yourself a glass of wine, eat up and think of home! Meanwhile, that’s exactly where I am, so I’ll be having a bit of the real thing for lunch!
GRILL PLUMP JUICY SAUSAGES: BEST EVER!!!! YUMMY!!!!
Summer is when everyone fires up the barbecue for some great grilled foods. But how many times have you purchased some thick , plump sausages only to have them shrivel up as you grilled them.
One of the problems with grilling pork sausages is that they need to be cooked completely through, to kill all bacteria (and prevent any possibility of trichinosis). So the longer you grill the sausages, the more it will dry out. The easiest way to prevent this is to cook the sausage first, then grill it.
The technique you will use is called parboiling. Parboiling consists of partially cooking in boiling water, then completing the cooking process at a later time. For 2 lbs of pork sausages, bring ~6qts of water to a boil. Add the sausages, return to boil, reduce heat and simmer for ~20 minutes. Remove the sausages from the simmering water, then grill until the outsides are browned and crisp. You can also parboil the sausages ahead of time, set the sausages in a bowl, then transfer to the grill when ready.
Not only does the parboiling reduce the grilling time, so the sausage doesn’t dry out, but by partially cooking it in water, the sausage remains juicy, like it should.
SPICY SAUSAGE AND LENTIL CASSEROLE:
Makes 4 dinner portions
1kg of sausages – pork or veggie
3 cloves of garlic, crushed (or 2tsp of puree)
100g ish of mushrooms, diced
1 hot chilli, diced very finely (I used a scotch bonnet one when I took the pics)
250g of green lentils or puy lentils
500ml of hot veg stock
1tbsp of mixed herbs
2 splashes of Worchestershire sauce
1. In a large saucepan/casserole, fry the sausages in a little olive oil. It’s up to you whether you leave them whole or cut them into chunks – we prefer chunks (these are in thirds). The aim is to brown them rather than cook them all the way through so they don’t look so anaemic in the casserole.
2. Once they’re pleasantly browned, scoop them out into a dish and throw some – half a mugful – of water into the pan. Bring the water to the boil – it’ll remove the “sausage brown” from the pan and any chunks that got stuck. Pour the bits & water back into another bowl and retain.
3. Now the pan is empty again, heat a little olive oil then added the diced onion and garlic. Fry for two minutes.
4. Add the sausages, chunks of mushrooms, diced pepper and finely diced chilli. (You can, of course, leave out the chilli if you’d like a not-actually-spicy spicy sausage and lentil casserole ;) ). Stir through and fry for a minute.
5. Rinse the lentils thoroughly and add to the pan, along with the stock, bay leaves, herbs, black pepper, Worchestershire sauce and tomato puree. Stir through until everything is well distributed.
6. Bring to boil then cover & leave to simmer until the lentils are soft – about 45 mins. Stir occasionally and add more water/leave the lid off depends on the moisture levels.
When the lentils are soft, serve with veg and/or crusty bread. I don’t find lentils freeze/defrost that well but it lasts a couple of days in the fridge.
SPICY SAUSAGE AND POTATO CURRY: [ photos and recipe from Curry and Comfort]
It's grilling season around here so sausages are constantly going on sale. I can't resist a sale so I bought a package of brats sausages and then didn't know what I was going to do with them. I could have just grilled them, but I decided to spice them up a different way and that's how this sausage and potato curry came about.
You will need 1 package (about 1lb) of any style sausage you like to use for this curry.
2 serrano chiles sliced
1 tsp of chili powder (or to taste)
In a large pan add 1 Tbs of canola oil on med-high heat. Once heated first add the curry leaves, cinnamon stick, cardamoms, cloves and fry for 30 seconds. Then add the onions, potatoes, sausage, chilies and fry for another minute. Now add your grated ginger and garlic and fry for another 1-2 minutes. Finally add salt, pepper and your dry spices. Stir well and fry for 2-3 minutes.
Then add your crushed tomatoes, vinegar and 1 cup of water. Allow everything to simmer for 15-20 minutes or until your potatoes are fork tender and the sausage is cooked through.
Add 1 cup or half a can of coconut milk and simmer for another 2-3 minutes. Taste for salt here.
Serves 4-6. This dish goes well with any rice and curry meal or with flat breads like roti, naan, chapathi. Enjoy.
WORS GEMORS: (Baie Lekker!) [ESTELLE VOS]
Braai lekker boerewors tot bruin, met 1 groot gekapte ui...
Gooi 2 koppies gevriesde groente, 1 koppie rys, 2 en 'n half koppies water, sout en peper na smaak, en prut tot gaar...
Geniet met warm brood rolletjies...
Selfs my meisiekind wat nie van rys hou nie, eet vreeslik lekker aan hierdie gereg... Maar dit moet lekker boerewors wees...
SOET EN SUUR WORSGEREG: [TOKS EN TJOPS]
Geniet die maaltyd saam met vriende, familie en ‘n bottel KWV Roodeberg rooi!
1kg PnP Braaimaster Boerewors
½ koppie (125ml) bruin suiker
½ koppie (125ml) tamatiesous
1t (5ml) koffiepoeier
3 groot uie, geskil en in skywe gesny
Sout en growwe pepper na smaak
200ml PnP suurlemoen en kruie marineer sous
•Berei ‘n indirekte vuur voor.
•Plaas die boerewors in ‘n oondbak.
•Meng oorblywende bestandele in ‘n groot souspan en laat dit kook.
•Verlaag hitte en laat prut vir 5 minute.
•Giet mengsel oor die boerewors.
•Plaas oondbak in die middel en rooster oor ‘n indirekte vuur vir 30 minute.
•Bedien met kapokaartappels.
Vir die mielies:
•Marineer mielies in suurlemoen en speserye sous vir ten minste 30 min
•Braai saam met die worsgereg vir 30 min oor ‘n indirekte hitte
•Geur met sout na smaak.
BOEREWORS AND GRAVY WITH WASABI MASH & STEAMED VEGETABLES: [BROWNIEGIRL BLOG]
100g Cherry or Baby Rosa Tomatoes – whole
Sweet Balsamic Glaze – I used the Verlaque Wild-Flower Honey Infused Balsamic Reduction
Splash of Verjuice to deglaze the pan
10ml NoMU Beef Fond
20mls Tomato Sauce/Ketchup
Ice cold cubes of butter – about 50g
Place the boerewors in a large saucepan or deep frying pan with a glug of olive oil and brown gently on both sides, remove and set aside
Peel and slice the onions (no need to chop),add to the pan with a bit more olive oil and the balsamic glaze and saute gently until limp and transparent
Add the thyme (I add the whole sprigs and fish them out before serving) garlic and cherry tomatoes and saute a few minutes longer
Deglaze the pan with a splash of Verjuice (you could use red or white wine or even Sherry or Marsala) then add the beef stock (mix the fond in the boiling water), tomato sauce, a good grinding of black pepper and the browned boerewors.
Bring to the boil, reduce heat and cover with a lid. Simmer for about 10-15 minutes until the tomatoes have broken down a bit and the sauce has reduced.
Turn off the heat and stir in the butter cubes to give a thick glossy rich sauce/gravy
Serve with steaming hot Wasabi Mash and Steamed Vegetables
800g Potatoes – peeled, cubed and boiled in slightly salted boiling water
10-15ml Wasabi Paste – I use Wasabi-O putting the OOOOOH into Wasabi
Ground White Pepper (my secret ingredient in any mashed potato
Boil the potatoes in slightly salty water until just done – never overboil that they turn to mush!
Drain the boiled potatoes completely then add a generous splash of milk (sorry I never measure) and about 50g Butter and return to the heat just to warm the milk and start the butter melting
Remove from heat and mash all the ingredients together, sprinkling on some white pepper and a bit more salt if needed
Serve piping hot with boerewors and vegetables of your choice – The wasabi just gives extra oomph to the boerewors…like hot english mustard or horsradish does to a rare roast beef sarmie
A simple meal, made real easy!
BOEREWORS STEW: [Recipe by Abigail Donnelly]HOW TO:
Make a batter by whisking together a cup of flour, a cup of buttermilk and 1 egg. Mix in two tablespoons of parsley and season.
Heat oil in a deep pan. Dip each onion ring into the batter and fry until crispy and golden brown.Drain on absorbent paper.
Serve with wasabi mayo, made with a little wasabi paste mixed into good quality mayonnaise.
350 g Grabouw boerewors
1 T organic tomato paste
1 x 400 g Italian organic chopped tomatoes
Slice the onion and fry in hot canola oil with the cumin, smoked paprika and turmeric.
Cut the Grabouw boerewors into bite-sized pieces and brown with the onions. Add the chopped garlic, chilli flakes, dried oregano, organic tomato paste, Italian organic chopped tomatoes and organic beef stock. Simmer for 15 minutes and season.
BOEREWORS BOLOGNESE: [SOURCE UNKNOWN]
1 medium to large onion, chopped finely
30ml cooking liquid/vegetable oil
500g boerewors, skin removed
2 medium carrots, peeled and grated finely
1 small to medium potato, grated finely
125ml (red) wine 440g bottle All Joy Tomato & Herb Pasta Sauce
optional: 250g mushrooms, sliced
Over high heat, in a large saucepan, fry the onion in the cooking liquid for a minute or two before adding the mince and cook, breaking it up with a wooden spoon, till it’s no longer pink, 2-3mins. Now add the wine and stir through before mixing in the carrot, potato (optional mushrooms) and pasta sauce. Bring to the boil, stirring to prevent sticking and then reduce the heat to medium-low and simmer, bubbling for 15mins. Just before serving, stir in the milk and adjust seasoning. I’d use Cheddar on this instead of Parmesan, but it pretty much doubles as a normal Beef Bolognese.
BACON WRAPPED BEEF FRANKS WITH SPICY RELISH:
6 pieces of pastured bacon
2 jalapeños, seeds removed chopped
6 bamboo skewers, pre-soaked in water (optional)
1.Preheat grill to medium.
2.While grill is warming up, take your bamboo skewers and place your beef franks on the skewers.
3.Once stabbed, wrap once slice of bacon around each beef frank and now you are ready to grill.
4.Place your bacon wrapped beef franks on the grill and be sure to be close, bacon is loaded with grease and can cause some serious flare ups if left unattended and you don’t want to char your food.
5.Ensure you turn your franks a few times to evenly cook the bacon.
6.While your beef franks are grilling, take all the remaining ingredients and place them all in a food processor and let it go to town until completely blended like a relish. You can adjust the taste with all the salt and pepper you like.
7.Pull your beef franks off when the bacon is cooked to your liking and plate, top with some of your Spicy “relish” or just serve on the side. You can also have the below Fresh Cucumber Salsa as a side.
FRESH CUCUMBER SALSA:
1 cucumber, chopped into 1/2 inch cubes
1.Toss all of your ingredients in a bowl.
2.Serve chilled aside your grilled beef franks or any delicious summer dish.
"RAILWAY-STEW": [INGESTUUR DEUR ELAINE SCHOEMAN]
Sny boerewors, of wors van jou keuse in 5cm stukkies en braai in 'n swaarboomkastrol tot lekker bruin.
Skep uit en hou eenkant.
Sny 2 lekker groot uie op, 'n greenpepper, knoffel (ons hou van knoffel), 10ml oregano, 90ml kerrie, 5ml borrie en braai in dieselfde pot, gooi chutney, worcestersous en bietjie tamatiesous by.
Sny intussen lekker groot blokkies aartappels en gooi dit ook in die pot saam met bietjie sout, gooi bietjie water by sodat die aartappels kan gaar kook, laastens gooi macaroni by en kook verder tot gaar , bedien met "cheesebuns"-
Lekker naweek kos....!!!
SOMETHING DIFFERENT WITH BOEREWORS: [MINIES KITCHEN]
Yippee it’s Friday! I’ve (almost) made it through the first week back at work and the first 2 days of big school (almost 3)! I must just say – I can’t wait to sleep a bit later tomorrow morning and take things very slowly!
I don’t really know what to call this dish – and there is no specific recipe. You can add or leave out whatever you like or dislike. I just wasn’t in the mood for mash and peas. I’ve also added some black olives previously for extra deliciousness! I normally bake the boerewors in the oven until nice and brown but still juicy.
NO NAME BOEREWORS SURPRISE:
Small rosa tomatoes – cut in half
Fresh asparagus – cut into smaller pieces
Fry the onion in some olive oil. As soon as it starts to soften, add the halved baby potatoes. Fry for about 5 minutes. Add the rest of the ingredients and fry until cooked. I’ve also added a little bit of water at this stage to help soften the veggies. Now season with paprika, lemon juice and Ina Paarman’s Lemon Pepper seasoning (or whatever you like) and add some sliced boerewors pieces.
RED CURRIED SAUSAGE: [Side Uer Prick Gang] LYK HEERLIK!
And yet another on the sausage theme. This sausage is a red curried pork sausage typical of North Thailand (Chang Mai etc.), and eaten as a snack.
200 gms Pork Mince
50 gms Galangal [substitude with ginger]
50 gms Lemon Glass
5 Coriander Root
1. Blend the galangal lemon grass, garlic cloves, coriander root, and kaffir together.
2. Mix into the other ingredients and leave to meld for an hour or two.
3. Pipe into the sausage skin.
WORS EN AARTAPPELGEREG: [WEGSLEEP]
• 500 g baba-aartappels, ongeskil
• 2 middelslag- wit uie, in skywe gesny
• 1 rol wors, in stukkies gesny
• 1 pakkie gemengde bevrore groente
• 1 pakkie bruinuiesoppoeier
• 2 koppies water
• 1 koppie koekmeel
• 2 teelepels bakpoeier
• ½ eier, geklits
• ’n druppeltjie suurlemoensap
1 Kook die aartappels in die skil tot hulle sag is.
2 Braai die uie en wors in ’n swartpot tot die wors bruin en die uie glansend is. Gooi nou die aartappels en die groente by en roer alles goed deur.
3 Meng die soppoeier en water, gooi dit bo oor en kook die mengsel vir ongeveer 10 minute.
4 Meng die meel, bakpoeier en suiker, en vryf dan die botter daarby in.
5 Meng nou die melk, eier en suurlemoen by sodat dit ’n stywe deeg vorm. Maak bolletjies en pak dit bo-op die worsmengsel.
6 Sit die deksel op, pak ’n paar kole op die deksel en sit die pot op matige hitte. Bak dit vir sowat 30 minute en sit dit voor.
Kyk ná omtrent 20 minute dat jou kole nie te warm is nie.
CHEESE GRILLERS WRAPPED IN BREAD: [CAMPING AND HIKING]
6 cheese grillers
1 tspoon dried yeast
+- 1/2 cup luke warm water
One could also cut this into slices and serve it as a starter.
Mix the flour,oil,yeast,sugar and the luke warm water untill the dough becomes spongy.
Break the dough into six even pieces, and roll out. Put the sausage onto the dough, and roll it closed. Seal the ends.
Sprinkle some flour on a plate and roll the bread in the flour. Bake the bread in a weber for approximately 40 minutes.
POTATO-SAUSAGE FOIL PACKS: [taste of home]
Prep: 20 min. Grill: 30 min.
1 package (14 ounces) smoked turkey kielbasa, sliced [jy kan enige tipe wors hier gebruik]
1 each medium green, sweet red and yellow peppers, cut into 1-inch pieces
Divide the kielbasa, potatoes, peppers and onion among four double thicknesses of heavy-duty foil (about 18 in. x 12 in.). Drizzle with lemon juice and oil; sprinkle with garlic powder, pepper and salt.
Fold foil around kielbasa mixture and seal tightly. Grill, covered, over medium heat for 30-35 minutes or until potatoes are tender.
Open foil carefully to allow steam to escape.
GRILLED SAUSAGE WITH POTATOES AND GREEN BEANS IN FOIL: [Submitted By: Tonya Merriman -Photo By: banshezmom]
Cook Time: 20 Minutes Ready In: 45 Minutes
3/4kg fresh green beans, trimmed and halved
1 pound smoked sausage, cut into 1 inch
pieces 1 teaspoon salt
2. On a large sheet of foil, place the green beans, red potatoes, onion, and sausage. Season with salt and pepper, sprinkle with oil, and top with butter. Tightly seal foil around the ingredients, leaving only a small opening. Pour water into the opening, and seal.
3. Place foil packet on the prepared grill. Cook 20 to 30 minutes, turning once, until sausage is browned and vegetables are tender.
CAMPING FOIL PACK RECIPE: SWEET & SPICY SMOKED SAUSAGE & VEGETABLES: [campfires]
1 lb. smoked sausage, sliced diagonally in 1 inch slices
3 garlic gloves minced or chopped finely
1 sweet onion, cut into bite size pieces
¼ cup hot sauce (I use Louisiana Hot Sauce)
1 10 oz jar of sweet & sour sauce (I use La Choy Sweet & Sour Sauce)
Spray Crisco to grease the foil
Place sliced sausage, jalapeno and red peppers, onions and garlic on a large sheet of greased heavy duty foil. Mix hot sauce and sweet & sour sauce in a small bowl and pour over sausage and veggie mixture. Seal the foil tightly. Wrap another sheet of foil around the packet and seal tightly.
Place foil packet on grill or fire grate. Cook for approximately 40 minutes. Turn every 10 minutes. Use gloves or oven mitts. Do not use utensils that will pierce the foil. Remove from fire and slit the foil open carefully. Plate up! Enjoy alone, or with eggs, rice or potatoes. You don’t have to tip the take-out delivery guy because you’re the person who delivered this savory delight!
BEER-MARINATED BOEREWORS: [WOOLWORTHS TASTE MAGAZINE]
Boerewors is one of those SA favourites that never needs anything done to it - simply pop your favourite wors onto the grill and it does all the magic itself.
But to change things up a bit I'd like you to try my beer-marinated boerewors, using the beer of champions, Black Label, some curry, onions and white wine vinegar.
You simply let the wors sit in the cooked marinade for an hour before grilling over hot coals.
The result is quite spectacular - juicy wors that's packed with flavour.
Best you don't use a highly-spiced boerewors for this, but a regular, thick wors like Woolies Grabouw or Farmstyle braaiwors.
CAMPFIRE SAUSAGE, EGG AND CHEESE MUFFIN SANDWICHES:
For breakfast, we made Sausage, Egg, and Cheese Muffin Sandwiches. It may sound easy to make, but I cooked all 1 dozen eggs at the same time!
BOEREWORS PASTA BEDIEN MET GRONDBOONTJIES, PYNAPPEL EN KOMKOMMERSLAAI: [TOKS EN TJOPS]
3 medium komkommers, dun gesny
½ koppie pynappel, rof gekap
½ koppie wit of rooi uie, gekap
2/3 koppie grondboontjies
-Meng die komkommers, pynappel en uie saam.
-Gooi helfte van die grondboontjies en suurlemoensap saam.
-Voor bediening, sprinkel oorblywende grondboontjies bo-oor.
500g Tradisionele Boerewors, in +/- 2cm stukkies gesny
2 koppies klein tamaties, gehalveer
300ml dik tamatie basis sous of tamatie basis pasta sous
150g sampioene, in kwarte gesny
1 pakkie robot pepers, medium fyn gekap
½ telepel wit suiker
80ml basieliekruidblare, rofgekap
Parmesan, om saam met maaltyd te bedien
Pasta van jou keuse
-Berei ‘n medium direkte vuur voor.
-Terwyl jy wag vir die vuur, berei die pasta voor volgens die instruksies op die pakkie. -Plaas die Weber Gourmet Wok (enige dik bodem pot, gietyster pot of skottel kan gebruik work) op die braai.
-Gooi bietjie olyf olie in en verhit en braai die worsies.
-Gooi dan die tamaties, peppers, basielie en sampioene saam en kook tot halfpad gaar.
-Gooi nou die tamatie pasta en suiker in en kook deur.
-Geur met sout en peper na smaak.
-Bedien met pasta en gerasperde parmesan.
Bietjie rissie kan hierby gevoeg word indien daar na bietjie hitte verlang word.
WORS BREDIE: [BRON ONBEKEND]
: 3kg wors
: 100g oil
: 1kg onions chopped
: 3kg tomatoes diced
Spice: 1 packet (330g) Freddy Hirsch What's Cooking Chakalaka base (802986) [gebruik sommer blikkies chakalaka]
: 1L water
Mix the Chakalaka base with water.
Add the Chakalaka mixture to the tomato and onion mix.
Place wors in a shallow tray and roast for 10 minutes in the oven at 180 degree Celsius.
Once cooked, cut wors into 6cm piece.
Place cooked wors into a clean insert and cover with hot Chakalaka sauce.
•For lamb well done the cooking time is 25-30mins.
•Cuts suitable for dry heat cooking method are: wing rib, sirloin, rump, etc.
•When seasoning your meat only use salt on fat and not on the meat.
Maak in 'n potjie.
WORSIE EN KAAS ROL: [bron onbekend]
Maak soos 'n braai-pie, dit sal uitstekend werk in toeknyprooster.
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.
•500 gram raw boerewors (South African farmer's sausage)
•1 tin (410 gram) apricot halves in juice
•1 capsicum (green pepper)
•1 cups (200 gram) raw rice
•2 teaspoons mild curry powder
•½ teaspoon turmeric
•2 tablespoons chutney
•Pinch of pepper
1.Set oven to 180°C.
2.Chop onion and capsicum.
3.Sauté the onion and capsicum in the oil until the onion softens.
4.Push onion and capsicum to one side in pan. Add the curry powder and turmeric and allow to release its flavour before mixing with onion and capsicum. Take care not to let anything burn.
5.Add boiling water, chutney, salt and pepper and allow to boil for 2 minutes.
6.Cut the sausage in bite-size pieces and place in a 2-litre casserole dish.
7.Sprinkle rice over.
8.Spread the onion mixture over the sausage and rice.
9.Scatter the apricot halves over the dish and add the apricot juice.
10.Place the lid on the casserole and bake the dish in the preheated oven for 1½ to 2 hours at 180°C.
11.Stir gently and serve warm
Maak as 'n potjie.
BOEREWORS AND TOMATO BREDIE:
•1.3kg lean boneless beef sirloin or braising steak, cubed
•1.3kg boneless pork shoulder, cubed
•4 tsp ground coriander seeds
•2 1/2 tsp salt
•1/2 tsp ground allspice
• pork fatback, finely Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped
•120ml red wine vinegar
•Sausage casing, optional
•Tomato bredie, recipe follows
•For the tomato bredie:
•2 tbsp canola or rice bran oil
•2 large onions, thinly Technique: Slicing Cutting a larger piece of food into even pieces or strips. I know this Teach me, please sliced
•900g pork mince
•2 (410g) tins crushed tomatoes
•2 potatoes, peeled and thinly Technique: Slicing Cutting a larger piece of food into even pieces or strips. I know this Teach me, please sliced
•1 fresh green chilli, such as jalapeno, Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped , or red chilli flakes
How to make Boerewors and tomato bredie
1) One day ahead: In a large bowl, combine the beef, pork, coriander, salt, pepper, cloves, nutmeg, and allspice. Mix until combined. Cover, and marinate in the refrigerator overnight.
2) On the day of serving: Grind the meat mixture in a meat grinder. Add the fatback and vinegar to the meat and mix well. Stuff the meat into sausage casing, if using, or else form the mixture into sausage patties. In a skillet set over medium-high heat, cook the boerewors until browned.
3) For the tomato bredie: Heat the oil in a large saute pan set over medium heat, and saute the onions until they're transparent. Add the pork and cook until brown. Add the tomatoes, potatoes, and chilli to taste. Cook, stirring occasionally, until the potatoes are tender and the tomato liquid is almost gone, about 20 mins.
3) Serve the boerewors with the Tomato Bredie.
BOEREWORS BREDIE: Sausage Stew- yummmyyyyy: [THE CHOWPROJECT]
This is a favourite in my home so I hope you enjoy it too:
Basic Rice Recipe:
Put rice and water in a pot and bring it to a boil
Turn down the heat so that the rice can simmer for about 25 minutes
Keep an eye on the water level- do not let it cook dry
When rice is soft, strain it and leave it in the strainer, adding a little water to the pot you cooked the rice in (enough water so that water covers the base of pan and is about 5cm deep) and put the strainer on top of the pot so that you can steam it before you serve your meal)
Sausage Food/ Worskos/Boerewors Bredie Recipe:
1 sachet tomato paste (about 3-4 Tablespoons amount
1 Pack sausage/boerewors ( it should be about 750ml’s worth, but the amount doesn’t have to be precise)- cut into bite-size pieces
250g frozen vegetables
2-3 potatoes, cut into bite-sized pieces
1 cup beef/chicken/vegetable stock
1 Tablespoon Eleven-in-one Spice
In a deep pot, fry the chopped onion until it becomes juicy and translucent
Add the garlic and fry together for about a minute
Add the tomato paste with the Sugar and stir so that it’s blended (you can add some water so that the mixture is slightly moist as it shouldn’t dry out)
Add the bite-sized pieces of sausage/boerewors miz with the tomato paste mixture
Allow the sausage/boerewors to brown slightly
Add the cup of stock with the potatoes and frozen vegetables
Add salt and pepper to taste, along with the rest of the spices, and mix the pot of ingredients, before turning down the heat to allow food to simmer
Allow to simmer for 30-40 minutes- or whenever the potatoes are cooked through
Serve with rice or mash potatoes.
BOEREWORS EN PAP BITES: [COOK SISTERS]
Cook the mielie meal as instructed. Make sure it's nice and stiff so that you can roll it into the balls.
Serve with beer or wine to happy friends!
BOEREWORS BAKED POTATO: [CHECKERS RECIPES]
410 g tin peeled and chopped tomatoes
45 ml tomato puree
about 300 g thin Championship Boerewors
Heat oil and sauté onions and celery until soft. Add the chopped tomato, tomato puree and water and simmer for 5-10 minutes. Set aside.
• Heat a frying pan and fry the boerewors with a little water until browned on both sides. Remove from pan and cut into 3 cm pieces.
• Rinse the potatoes in cold water and prick with a fork. Rub the potatoes with salt and pepper and cook in the microwave for about 12 minutes at 900W power. Allow to cool slightly.
• Cut a shallow cross in the top of each potato and squeeze from the sides so that the top opens up. Press 4 pieces of boerewors into each potato, so that it slightly sticks out the top. Spoon the sauce into the cavity and sprinkle with grated cheese.
• Place the potatoes on a baking tray under the grill for 10 minutes, until the cheese has melted and slightly browned.
FRUITY BOEREWORS CASSEROLE: [CHECKERS RECIPES]
about 600 g thick Championship Boerewors, cut into 3cm
15 ml dried oreganum
100 g dried apricots, halved
70 g dried prunes, cut into quarters
• Heat the oil in a large pan and sauté the onion until transparent.
Add boerewors and fry until lightly browned. Add the potatoes and beef stock, cover with a lid and simmer for 10 minutes.
• Stir in the cake flour, oreganum, seasoning, dried fruit, vinegar and fruit chutney. Reduce the heat and simmer another 10 minutes or until potatoes are cooked.
• Serve with fluffy white rice.
WEENSEWORSIE IN SPEKJASSIE OOR DIE KOLE: [OUMA BEER SE RESEP]
Kiddies sal hou van hierdie idee, want hulle soek mos lank voor die vleis gebraai is al iets om aan te peusel.
Gee hulle hierdie oulike sosatie wat binne 3 minute gebraai kan word op die kole.
Draai repies spek om 'n weenseworsie.
Steek vas met tandestokkie.
Laat lê sosatiestokkie vir rukkie in water, druk in weenseworsie en braai op die kole.
Jy kan die weenseworsies vervang met russians of gewone boerewors.
Kan net so bedien word of saam met ‘n lekker koolslaai en chips.
WORSIES MET MIELIEBAADJIES: [PASELLA]Hierdie was Carol se ONTSPAN-dis tydens ‘n Maart TUIN-TOT-TAFEL kuier.
1 k polenta
1 k koekmeelblom
10 gerookte worsies / frankfurter
olie (vir diepvetbraai)
Voorverhit die olie in ‘n groot kastrol. Plaas al die droë bestanddele in ‘n mengbak. Meng al die vloeistowwe in ‘n aparte mengbak en voeg dit geleidelik by die droë bestanddele om ‘n stywe beslag te vorm.
Plaas ‘n sosatiestokkie vertikaal in elk van die worsies en bedek met ‘n lagie meel. Doop die worsies een vir een in die beslag, skud liggies die oortollig beslag af en plaas in die warm olie. Braai tot bros en goudbruin. Bedien warm met mielieatjar.
This was Carol's 'ONTSPAN-dis' during a March 'Tuin tot-Tafel' insert.
10 smoked sausages/frankfurters
100ml cake flower
Preheat the oil in a big pot. Place all the dry ingredients in a mixing bowl. Mix all the liquid ingrediets together in a seperate bowl and gradually pour this mixture into the dry ingredients to form a thick batter.
Vertically place a kebeb skewer into each of the sausages and cover it with a layer of flower. One by one, dip the sausages into the batter, shake lightly to remove excess batter and place in the hot oil. Fry until crispy and gloden brown.
Serve warm with corn atjar.
SEWENTIGS-POTJIEKOS MET BOEREWORS EN FRIKKADELLE: [MICHELLE DAVIS]
15ml [1e] olie
200g rou frikkadelle
Sowat 15 baba-aartappels, geskil [of hou skil aan, dis gesonder, was net goed]
10 baba-uie, geskil
500ml [2k] water
15ml [1e] bruinsouspoeier
Smeer platboompot met of olie of kossproei.
Plaas die boerewors in die pok en pak die rou frikkadelle bo-op wors.
Plaas die aartappels en uie bo-op die frikkadelle.
Meng ‘n bietjie van die water met die souspoeier en roer tot glad. Giet die res van die water by en roer goed.
Pak die sampioene bo-op en giet die sousmengsel in die pot.
Plaas die deksel op en kook sowat 30 – 40 minute oor matige kole tot gaar.
Sit voor saam met rys en slaai of groente, nes dit jou behaag.
VLEISLAND SOUT EN PEPER WORS: [VLEISLAND RESEPTE VIR ALMAL]
3 Kg vet (of 13 Kg lekker vet vleis)...
210 gram sout
30 gram swart peper
250 ml woestersous
1 Liter ys water
Meng die vleis blokies vleis en vet saam met die spesery en die woestersous, maal alles deur n 5mm of 6mm siffie, en gooi nou die yswater by en meng goed deur met die hand. (50 gram OATS meel kan bygesit word) indien die vleis met n vyner siffie gemaal word om die tekstuur lekker bros te maak)
Stop dit dan in 24/26 skaap derm vir n lekker braai wors..
VARKWORSIE GEREG: [KREATIEWEKOSIDEES]
Bedien saam met mayo mash, ertjies , mengelslaai of beetlslaai.
BOEREWORS FRIKKIES MET PAP EN SOUS: [By: Pink Polka Dot Food]
A recipe for homemade “boerewors”!
•600g freshly minced beef
•600g freshly minced pork
•150g finely cubed pork fat
•30ml whole coriander seeds
•1ml grounded nutmeg
•1ml grounded cloves
•Salt and black pepper to taste
•50ml white wine vinegar
1.Mix the minced beef, minced pork and cubed pork fat.
2.Toast the coriander seeds and grind finely. Mix with the nutmeg and cloves and mix into the meat mixture.
3.Season with salt and pepper and mix the vinegar in.
4.Form into patties and refrigerate for 24 hours.
5.Braai over coals, in the oven or in a pan until cooked to your liking.
6.Serve with pap (traditional South African porridge made from mielie-meal) and tomato and onion sauce.
BOEREWORS TWISTIES WITH STICKY TOMATO CHUTNEY: [FRESH LIVING]
Twist boerewors into bite-sized sausages. These twisties make great finger food while you wait for the rest of the meat to cook.
1 coil PnP Braai Master Boerewors, (about 500g)
1 glug PnP Finest extra-virgin olive oil
2 PnP onion , finely chopped
2 cloves granulated garlic, chopped
500 grams ripe tomatoes , (about 6-8), skinned and chopped
1 John West chilli paste, chopped
125 ml PnP red wine vinegar
•Heat a glug of oil in a saucepan and brown onion.
•Add garlic and fry for 1 minute.
•Add remaining ingredients and gently simmer until all the sugar has dissolved.
•Bring to the boil and cook until mixture reaches a chutney-like consistency.
•Cool, place in sterilised jars and seal, or serve with boerewors.
•Twist boerewors (or tie with string) into links (short sausages about 4-5cm long).
•Braai over medium coals until cooked to your liking.
WORS-VERRASSING: [VAN RENSBURG FOODS]
•2 koppies koekmeel
•2 koppies gerasperde kaas
•90 g botter
•1 teelepel bakpoeier
•¼ teelepel rooipoeier
•1 pakkie Van Rensburgs Kuduwors (gaargemaak) [kan gewone boerewors ook gebruik of enige ander wildswors]
Krummel die botter en die meel.
Voeg al die droë bestanddele by.
Vorm ‘n stywe deeg met yswater.
Rol die deeg uit en sny in vierkante.
Sit ‘n stukkie Van Rensburgs Kuduwors in elke vierkant en steek met ‘n naeltjie vas.
Bak vinnig in warm olie.
Dreineer op kombuispapier en bedien.
Hierdie kan op die rooster oor die kole ook gaargemaak word.
Wanneer jy nou nie lus is om die deeg aan te maak nie, gebruik gekoopte deeg of kry 'n pak skilferkosdeeg en maak dit daarin, dit werk net so goed.
Smeer bietjie gemenge aangemaakte mosterd en tamatiesous aan die binnekant van die deeg, sit dan die stukkie wors in, vou toe en maak gaar.
BOEREWORS BREYANI: [BOEREKOS]
Verdryf die koue, vinnig en smaaklike breyani met 'n verskil..
1-2 kg boerewors, in stukke van sowat 3-5 cm gesny
Sit die breyani voor met sambals piesang en rotti's.
BOEREWORS BREYANI: [food network]
1/2 kg boerewors
1½ cups Mrs Ball's chutney
4tbsp curry powder
3 large onions, peel and slice into rings
825g tin peach slices
Cut the boerewors into 3-5 cm-long pieces. Place the boerewors on the bottom of an ovenproof dish and top with the drained peach slices .
Season with salt and ground black pepper and add 2 cups raw rice and 1/2 cup brown lentils.
In a separate pan, brown the onions in a little olive oil and add the green pepper. Add curry powder (mild, strong or very hot), turmeric, Mrs Ball's chutney and water. Mix well, remove from the heat and pour over the boerewors mixture. Ensure the rice and lentils are covered; if not, top up with water.
Cover and bake at 180°C for 45 minutes until the rice and lentils are cooked and all the liquid has been absorbed. If there's still some liquid, put it back in the oven, uncovered, for a further 15 minutes. Serve with the usual curry condiments.
BOEREWORS EN PAP HAPPIES: [ Crown National en foto]
Maak ongeveer 15-20
1 pakkie Ouma se boerewors of enige ander lekker wors
500 ml (2 k) mieliemeel
500 ml (2 k) kouewater
1 liter (4 k) kookwater
15 ml (1 e) sout
Olyfolie om te braai
125 ml (½ k) heel mielies
Kookolie vir diepbraai
Braai die wors in ‘n warm pan en laat dit heeltemal gaar word.
Meng die mieliemeel met die 2 koppies koue water.
Verhit 1 liter water tot kookpunt, met sout.
Voeg die mieliemeel met water gemeng by die die kookwater en hou aan roer tot dit dikker word.
Laat die pap oor ‘n matige hitte kook vir ongeveer 30 minute, of tot dit gaar is. Roer dit gereeld.
Braai die uie in die verhitte olyfolie totdat dit sag is.
Voeg die uie en heelmielies by die pap. Dit sal ‘n dik pap wees, maar nie ‘n tipiese stywe pap nie.
Laat die pap so afkoel dat jy dit maklik kan hanteer, maar nie heeltemal nie.
Sny die worsies in klein stukkies, ongeveer 2-3 cm lank.
Neem ‘n bolletjie van die gaar pap-mengsel, plaas ‘n stukkie wors daarin en vou die pap-mengsel rondom die worsie. Dit moet die worsie heeltemal bedek en druk dit styf was wanneer klaar.
Doop die pap-balletjies in die geklitste eier en dan in die broodkrummels. Sit dit op n bakplaat en laat dit rus vir omtrent 30 minute.
Verhit genoeg kookolie in ‘n kastrol, sodat die happies heeltemal in die olie sal braai. Die olie moet warm wees. Wenk: om seker te maak dit is warm genoeg, gooi ‘n stukkie brood in die olie en as dit bruin word is die olie reg.
Plaas ‘n balletjie versigtig in die warm olie en maak dit gaar tot goudbruin.
Verwyder en laat dit dreineer op papierhanddoek.
Bedien die happies met ‘n soetrissiesous om dit in te doop.
“GRAVY” PANGEBRAAIDE WORS: [chillieliefde]
Voeg die res van die bestandele by, met ‘n bietjie kookwater (net sodat alles mooi bedek is) en laat smoor totdat die sousie lekker verdik en meeste water gevaporeer is.
MICHELLE SE TAMATIE-BOEREWORS GEREG: [chillieliefde]
(Ek het hierdie resep by een van my beste vriendinne en mede-foodie gekry)
2k kook water
Gooi water oor en bak vir 1uur in die oond
Maak gereg soos met potbrood se bak in jou platboompan.
1 cup mushroom pieces, optional
1/2 lb. kielbasa, fully cooked
Cut sausage into small pieces. Melt butter; sauté garlic, onion, bell pepper, and mushrooms in large Fry Pan, over medium heat for 5 to 10 minutes or until onions are translucent. Add sausage and cook another a few more minutes.
Add rice, sausage or shrimp, vegetables, chicken broth, diced tomatoes, and cayenne pepper to pan. Stir briefly to evenly distribute all ingredients. Cover and bring to a boil, reduce to simmer for 10 minutes or until rice is cooked thru. Remove from heat; let sit for 10 minutes. Stir and enjoy!
In place of diced tomatoes, increase the chicken broth to 4 cups and use a 5 oz. can of tomato paste in place of the diced tomatoes.
Use ½ lb. shrimp, fully cooked in place of Kielbasa.
WORS STROGANOFF: [KREATIEWEKOSIDEES - RENS]
BOEREWORS SOSATIES; [kreatiewekosidees - Rens]
Braai wors tot amper gaar. Sny in “bite size” stukkies. Ryg op sosatie stokkies met kersie tamaties, sampioene, peppers, uie, baby marrows en sit terug op kole. Smeer so bietjie bbq sous oor bv. Jimmy sous tot groente sag is.
DIE MOJO-SPAN SE VARKWORSIES: [Huisgenoot Digitaal]
Hierdie resep is uit die eerse episode van Ultimate Braai Master waar die deelnemers ‘n gereg uit die verwelkomingsete moes naboots.
Lewer 1 KG
750 g varklies, swoerd
verwyder en in blokkies gesny
250 g strepiespekvleis, gekap
125 ml (½ k) pynappel, geskil en gekap
2 rooi brandrissies, fyn gekap
30 ml (2 e) knoffelhuisies, gekneus
30 ml (2 e) koljanderblare, fyn gekap
30 ml (2 e) paprika
30 ml (2 e) mosterdpoeier
5 ml (1 t) neutmuskaat
30 ml (2 e) swartpeper
30 ml (2 e) sout
125 ml (½ k) yswater
skoongemaakte varkworsderms (laat lê in water)
1.Heg die vleismeulstuk met die grootste gate aan ’n voedselverwerker en maal die varklies en die helfte van die spekvleis.
2.Voeg die res van die spek en al die ander bestanddele buiten die derms by.
3.Verwyder die vleismeulstuk en heg die worsstopper aan.
4.Ryg die varkderm oor die worsstoppyp. Druk die vleismengsel deur die voedselverwerker terwyl jy die klaar gevormde string wors wegtrek van die worsstopper af.
5.Gee die string wors elke dan en wan ’n draai om afsonderlike worsies te vorm en knoop ook die ente van die derms toe. Verkoel tot gebruik.
6.Braai oor taamlik warm kole tot gaar maar steeds sappig (pasop dat die derm nie bars nie) en sit voor saam met ’n soet mosterdsous of ’n sous van jou keuse.
HOENDERLEWER EN BEESNIETJIEWORS: [ANGUS OLIVIER -LEKKERRESEPTEVIRDIEJONGERGESLAG]
Kyk, in ons huis eet ek alleen hoenderlewertjies en bees niertjies, want my vrou en seun sien dit nie as kos nie. So, hoe maak ek nou net vir myself kos? Ek besluit toe om 'n worsie te maak.
Toe maal ek 1kg beesniertjies en 400g bakkie hoenderlewertjies, met 1/2 ui en 1 aartappel.
Hoekom die aartappel?
Dis soos bakpoeier in wors!
Die wors behou sy dik vorm en bly sappig al is dit droog gebraai.
'n Blerts suurlemoensap, net soveel woestersous en sout.
Lekker deurgeroer en gestop.
Hulle het toe maar hoender gaargemaak en ek die worsie.
Die vreemde kombinasie het gladnie vreemd geproe nie, moet sê!
Dis amper soos vetderm stop!
Kort knoffel, chilli en bacon, wit en swart peper en aramat en tamatie! Vars kruie ook.
CURRIED SAUSAGES: [By: Shezz]
A yummy, quick and easy meal to serve unexpected guests, or store away in the freezer for future single meals.
•500g beef sausages
•2 tbs sweet chilli sauce
•1 potato (medium)
•1 tbs butter
•1-2 tbs curry powder, to taste
•1 beef stock cube
•1 cup frozen mixed vegetables
•1 tbs cornflour
•2 1/2 cups water, plus 1 tbs extra
Prick sausages in several places. Place in pan with enough water to cover. Add sweet chilli sauce and simmer gently for 10 minutes. Drain, cool and slice sausages into pennies.
Chop potato and onion into small pieces.
Melt butter in pan. Add potato, onion and curry powder to pan. Stir until onion is tender, then add 2 1/2 cups of water and crumbled stock cube. Bring to boil, stirring.
Add sausages, season with salt and pepper. Add frozen vegetables. Reduce heat, simmer covered for 10 minutes.
Blend 1 tbs of water with cornflour, stir into sausages until mixture boils and thickens. Serve hot with rice.
Thin, thick, or flavoured sausages all work well. Skin removal is to personal taste.
Potato could be substituted with a small apple.
Sweet chilli sauce could be substituted with vinegar.
Basmati or Jasmine rice is a tasty side.
HANDGEMAAKTE WORSROLLETJIES : [WEGSLEEP - Resepte en Stilering Jana van Sittert Foto’s Jac Kritzinger]
Die kinders kóók in die kampterrein!
Laat die kinders ’n slag hulle eie kos maak. Hier is ‘n lekker resep vir klein handjies.
As die kinders al oud genoeg is om te begin braai, koop vir hulle ’n weggooi-braaiboks vir hulle eie “kinderbraai”. Dit sal hulle sommer baie groot en belangrik laat voel. Ons het Ignite se weggooi-braaiboks gebruik (R30 vir ’n kleintjie en R60 vir die groot een by Builder’s Warehouse).
• 1 klein pakkie (500 g) broodmeel
• 1 sakkie (10 g) droë kitsgis
• 1½ koppie (375 ml) melk of water
• 12 Frankfurters of Weense worsies
• tamatiesous om voor te sit
1. Meng die broodmeel, gis en sout saam. Maak ’n holte in die middel van die mengsel en voeg die melk by. Meng dit tot die deeg bymekaar kom.
2. Knie dit vir 10-15 minute op ’n skoon werkoppervlak wat met meel bestrooi is. Bedek dit met ’n skoon vadoek en laat dit op ’n warm plek staan vir sowat 30 minute totdat die deeg tot dubbel die volume gerys het.
3. Knie die deeg weer af en vorm ’n lang reghoek. Sny deegstroke van 2-3 cm breed, en lank genoeg om ’n worsie toe te draai. Hou hulle eenkant.
4. Ryg elke worsie op ’n sosatiestokkie, draai ’n deegstrook om en druk die los punte stewig vas. Braai die stokkies oor matige kole tot die deeg goudbruin en gaar is. Sit dit voor met genoeg tamatiesous sodat die kleingoed dit weer en weer kan doop.
Hoe fermer die worsies, hoe beter. Gebruik Frankfurters, of selfs Russians eerder as sagte Weense worsies.
JAMIE'S KINDA SAUSAGE CASSOULET: [A recipe adapted from Jamie Olivers 30 minute meals, a kind of Sausage Cassoulet]
•3 rashers of streaky bacon or a handful of bacon lardons
•1kg or 500g pork sausages, good quality from your butcher or farmers market
•1 x can or box of passata or sieved chopped tomatoes
•tin of broad beans
•glug of extra virgin rapeseed oil
•red onion or 4 or 5 shallots
•1 large leek
•3 or four bread crusts
•2 large cloves garlic
9.to finish just bake for 20 mins to crisp up the breadcrumbs and serve with some crusty bread & maybe a green salad
SAUSAGE AND POTATOES: [FORKFULL OF COMFORT]
•14 oz. smoked sausage, sliced
•2 lb. russet potatoes, cleaned & sliced
•1/2 medium onion, sliced or diced
•1 Tablespoon olive oil or bacon fat
•1 1/2 teaspoons sage
•dash cayenne or hot sauce (opt)
1.In a large skillet heat olive oil over medium high heat , add in sliced potatoes. (You can lay them out flat to get more crispy on each side, If you do this it will take about 10 mins to cook on each side. And I usually use 2 large skillets for this to make it go faster. Or you can just throw them in the pan stir them around it will give you more of a softer potato.) Brown potatoes, stirring occasionally.
2.When potatoes are about 85% done or your last 5 minutes of cooking add sausage, onion, garlic, sage, and hot sauce.
3.Reduce heat to medium, and cook until sausage is heated and the onions are soft. You want about a 60/40 ratio with potatoes and sausage.
SAUSAGE, RED WINE AND ALMOND CASSEROLE: [by Suz]
After a barbeque at the weekend I had some left over cooked sausages that I wanted to make use of. There was also some red wine left over, so I came up with a recipe for a Paleo sausage almond & red wine casserole. I used ingredients I already had in the kitchen, so I am sure lots of tweaks could be made.
•I diced the onions and browned them in a pan of coconut oil.
•I added the crushed garlic, then the chopped tomatoes, tomato puree and the stock. I let the mixture simmer for a few minutes whilset I chopped up the almonds.
•I added the almonds and wine to the pan, and allowed it to continue simmering for a few minutes, before adding the cut up sausages.
•I seasoned and added in the rosemary.
•Once the sausages were thoroughly heated I served up the casserole and left the extra to cool ready for freezing.
SMOKED SAUSAGE SALAD PLATTER: [FIRED UP COOKING SA]
Smoked sausages are a delicious alternative to sausages cooked on the braai-grid, the result being perfect golden brown sausages with juicy centres and wonderful smoky flavour. And it is so much easier than one would think! Use a really good quality sausage (I like the Woolworths pork sausage range – these were the herbed sausages, and they were delicious).
SMOKING THE SAUSAGES:
To smoke sausages (or anything else) you’ll need a good hot fire, a large cast iron pot, a grid to fit into the base of the pot, and a pack of oak chips. If you’d like to try this, next time you’re shopping, look for a pack of oak wood chips, you’ll find wood chips for smoking food in any shop with a good braai section.
Line the pot base with some tin-foil for easy clean-up, cover the base with a layer of wood chips and add a tablespoon or two of water. Place the pot over the flames with the lid on, and heat until the chips start to smoke. Add the sausages, cover with the lid again and leave to smoke, about 15 to 20 minutes. Check them occasionally, and turn them over once. Once they are lovely and brown, remove from the pot, and serve.
Eat them with fire-baked potatoes, bread rolls baked on the grid next to the pot, or you could make a big salad platter for everyone to snack on, like this one:
While the sausages are smoking, make up the salad platter using whatever ingredients please you – on this platter, I used carrot, baby marrow and celery sticks, olives, gherkins, gouda and feta cheese cubes, sliced mushrooms, and some halved strawberries – baby tomatoes or tomato wedges and cucumber strips would also be great. Mix up a dipping sauce of equal parts mayonnaise and Greek yoghurt, with a little bit of curry powder and some salt and pepper to taste, or use your favourite flavour (guacamole, or hummous come to mind). Arrange the smoked sausages on the platter with the rest of the goodies and serve with some chilled white wine or a beer.
I got this idea from Sam at Drizzle and Dip, but I smoked my sausages over the braai-fire (of course). It works just as well on the stove-top, too.
ROSEMARY AND PARMESAN BRAAI BREAD ROLLS ON THE BRAAI:
•Mix together the flour, salt and yeast.
•Finely chop the rosemary leaves (I used a pair of scissors to snip them into the flour) and a stir into the flour along with the grated parmesan.
•Stir in the sugar, add the oil, then add sufficient water to make a dough.
•Turn out onto a floured surface and knead until smooth and springy, and no longer sticky – about 10-15 minutes, it’ll keep you warm!
•Place the dough into an oiled dish, and allow to prove until roughly double in size (pour another glass of wine, and sit by the fire for a while)
•When the dough is ready, knead again slightly, and flatten out to about 2.5 cm thick. Cut circles with a cookie cutter (like scones), or just roll into even sized balls of dough – don’t make them too big, they must cook through quickly. Flour the surface you are working on well, and also flour the tops of each roll.
•Sit them on a bread board somewhere warm to rise again slightly – they will get sort of round and puffy
•Place on the braai grid over coals, (not too hot), and turn frequently until they are done, and sound hollow when tapped.
HERKIE SE WORSRESEP: [JAGTERS DEEL HUL RESEPTE]
35kg beesvleis met genoeg vet (verkieslik jong bees: A2/A3)
1 pak Freddy Hirsch-kameelhoutboereworsspeserye en derms
Sny vleis in blokkies.
Meng bogenoemde bestanddele by.
Maal die vleis.
Stop die derms maak seker dit is nie te styf nie.
Braai dit oor matige kole.
Geniet dit saam met goeie vriende.
BOEREWORSPASTA: [Deur ARINA DU PLESSIS]
500 g boerewors
1 knoffelhuisie, grof gekap
30 ml blatjang of 10 ml sagte bruinsuiker
150 ml room of jogurt
300 g pasta van jou keuse
Braai die boerewors tot net gaar en laat rus vir ’n paar minute. Hou die wors effens warm en hou dit eenkant, moet dit nog nie sny nie. Verhit olyfolie en botter in ’n kastrol en braai ui en knoffelhuisie vir ’n paar minute.
Roer gekapte tamaties, worcestersous, komyn en blatjang by en bring tot kookpunt. Geur met sout en varsgemaalde swartpeper en verlaag hitte. Prut sous vir sowat 10 minute en roer die room of jogurt by.Kook intussen die pasta in soutwater tot al dente en dreineer.
Sny boerewors in stukkies en roer by die tamatiesous. Skep die gaar pasta in ’n groot opdienbak en skep die tamatiesous bo-oor. Garneer met basielblare.
Genoeg vir twee tot vier mense.
BOEREWORS EN RYSKASSEROL: [Deur Huisgenoot Digitaal]
250 ml (1 k) halfgekookte rys
500-750 ml (2-3 k) beesvleisaftreksel
6 songedroogde tamaties, grof gekap
maalvleisspeserye, na smaak
Verhit die olie in ’n kastrol en braai die wors.
Sny in stukke en gooi terug in die kastrol.
Roer die rys by en bedek met die aftreksel.
Sit die deksel op en laat prut tot die rys gaar is. Voeg nog aftreksel by indien nodig. Roer die tamaties by, geur met die speserye en sit voor saam met vars kruie.
STICKY SAUSAGES WITH VEGGIE MASH: [by testkitchen2 - NIGEL SLATER RECIPE]
I think we can all be safe in thinking that Winter is upon us!!!! This requires warming meals full of comfort. Sausages are great for doing that, there are so many nowadays to choose from but I go for something simple, meaty pork. Nigel Slater had a great recipe the other week in the paper so I used this to create a sticky sauce for my sausages and served them with a mixed carrot mash with plenty of butter and parsley.
6 Pork sausages (high meat content)
3 tbsp runny honey (heaped)
1) Set oven at 200 c, place sausages in roasting tin to take them all lying flat no overlap
2) Place sausages in the oven for 15 mins , turning half way through
3)While sausages are in the oven, mix together the mustards , honey,lemon juice and the thyme.
4) Add sticky mixture to the sausages and continue to roast for 10-15 mins.
5)Put sausages on the mash and pour over sticky sauce.
Braai worsies oor die kole en maak jou groente-mash en bedien dit so.
BAKED BRATWURST WITH ONIONS AND POTATOES:
Los die oond en maak in jou swartplatboompan oor die kole.
SAUSAGE MEETS BUN: [Posted by Daily Dose of Fresh]
Oh what a lovely lazy public holiday it was! I went to bed so early the previous night (not by choice, no electricity), woke up feeling completely refreshed. Breakfast was a simple slice of dark Danish rye bread toasted and topped with creamy scrambled eggs and then just before we got too lazy another power failure leaving us looking for charcoal and fire lighters to make our “Worsrolletjies” for lunch.
On the barbeque grill your sausages.
Deseed tomatoes and dice up. Finely chop the onion and mix with the tomatoes. Add the Mayo and mustard and Salt and pepper to taste. Assemble your Hot dog cutting the bread roll open on the top but not right through. Butter and place salad leaves on both sides. Add a dollop of the tomato mixture onto the bun and place grilled sausage on top. Voila! Enjoy.
SA BOEREWORS: [May the wors be with you]GOCHAS SE BOEREWORS:
7.5kg Ground Venison (Replace venison with very lean beef)
100 ml Salt
20 ml Aromat
200 ml Coriander
15 ml Fine Cloves
15 ml Nutmeg
100 ml BBQ Spice (Braaivleis Speserye)
5 ml White Pepper
10 ml Black Pepper
20 ml Mustard
50 ml Zeal
Sprinkle some oats over everything
1 Small bowl of ice
(For dry wors (droe wors) add 30 ml crush garlic)
Stuff meat into casings.
HOW TO BRAAI BOEREWORS:
Ensure your fire is not too hot - spread out your coals to distribute the heat and ensure your boerewors cooks evenly at a medium heat.
Do not break or prick holes in the casing.
Do not over-cook your Boerewors, the meat must still be juicy and light brown in colour.
DEEP FRIED BOEREWORS ROLLS WITH CAMEMBERT AND CARAMELIZED ONIONS: [Recipe from CapeCook]
White bread slices crust removed
Heat a little oil in a frying pan and cook the Boerewors until done to your liking and reserve the fat that has cooked out of the Boerewors.
Add the onion to the fat that has cooked out of the Boerewors roll, and caramelise it.
With a rolling pin, roll out the bread as thin as possible.
Put some onion on the rolled out bread, leaving some spice on the top and bottom so that you can close the roll on the end.
Add a piece of Boerewors on top of the onion.
Add a nice piece of camembert cheese on top of the Boerewors.
Brush the bread with a little egg, and roll into a tight roll, pinching close the top and bottom, and brush the outside of the roll with the beaten egg.
Deep fry in vegetable oil on medium heat, until golden brown.
Serve with sweet chili dipping sauce, and a glass of wine.
BAKED PAP AND WORS: [RAINBOW COOKIN]
An old time favourite - pap, wors en sous (porridge, sausage and sauce) - served as a one-dish meal.
· 600 gram boerewors (South African sausage)
· 1 1/2 cups maize meal (pap)
· ¾ cup (200 ml) grated Cheddar or Tasty cheese
· Optional: ¼ cup (60 ml) frozen corn to add to porridge
For the sheba sauce
· 410 gram tin of tomato and onion
· Garlic and mild or hot chilli, according to taste, added to tomato and onion mixture
1. Heat oven to 180°C
2. Grease a round, medium sized ovenproof dish.
3. Keep the wors in a spiral and fry it in a heated saucepan until brown and cooked. Alternatively, barbeque the wors.
4. Remove from saucepan.
5. Boil the water in a saucpan. Add ½ teaspoon salt. Add the maize meal, stir with a wooden spoon, and simmer until cooked.
6. Add a little grated cheese to the stiff porridge. Taste and season with more salt and pepper if needed.
7. Add frozen corn if used. Put the porridge / "stywe pap" in the ovendish.
8. Place the boerewors on top in its spiral shape.
9. Heat tomato and onion mixture, salt, pepper, garlic and chilli, and simmer for 5 minutes.
10. Pour the sauce over the sausage and sprinkle cheese over.
11. Bake 20 - 30 minutes.
“PAP EN WORS” [by MissIves]
BRATWURST AND BEANS: [CURRYAND COMFORT]
1 package bratwurst (I used Johnsonville Brand)
1 large can of Baked Beans (I recommend Bush's Vegetarian)
In a large skillet brown the bratwurst with one tsp of canola oil. Then add the lower part of the green onions and cook for 1 minute with the bratwurst.
Next add the baked beans, black beans, cumin powder, chili flakes, garlic powder, salt, black powder and water. Simmer on medium heat for 5 minutes. Taste for seasoning. Garnish with tops of green onions. Serve with toasted buttered crusty bread or hot dog buns and hot dog condiments. Enjoy.
FILO WORSROLLETJIES: [ Deur Huisgenoot Digitaal
60 ml (¼ k) uiemarmelade
Tamatiesous vir voorsit
Smeer ’n bakplaat met olie en oondbraai die wors 15-20 minute. Sny in 15 cm-stukkies.
Sny die filo in die helfte. Smeer ’n bietjie marmelade aan die onderkant van ’n vel filodeeg, pak ’n worsie op, smeer die kante met botter, vou in en rol op. Smeer rondom met botter en herhaal met die res van die bestanddele.
BOEREWORS PITABROODJIES: [Deur Huisgenoot Digitaal]
4 pitabrode, oopgesny
125 ml (½ k) mayonnaise
1 rooi-ui, in ringe gesny
2 jalapeño’s, in skyfies gesny
1.Versprei die wors op ’n bakplaat en braai 30-35 minute of tot gaar. Sny in lang skyfies.
2.Smeer die pitabrode met die mayonnaise.
3.Pak die ui, worsskyfies, kaas en jalapeño’s op 4 van die broodhelftes.
4.Bedek met die ander 4 helftes en smeer die bokante met die botter.
5.Bak 10-15 minute tot die kaas smelt. Sny en sit voor.
Wors kan oor die kole gebraai word. 15 minute en sit voor saam met tamatiesous.
SAUSAGE IN TOMATO CHUTNEY: [ROBERTSONS RECIPES]
40 min cooking time
Prepare, gather and have ready all your ingredients in front of you before you begin cooking – this is known as mis en place.
•500 ml Water
•2 Knorr Beef Stock Cubes
•125 ml Mrs Ball’s Original Chutney
•500 g Beef Sausage
•2 Potatoes peeled and cut in small cubes
•5 ml Robertsons Garlic Flakes
•5 ml Robertsons Italian Herbs
1.Fry the sausage in pan in some oil, cut into bite sized pieces and set aside.
2.Finely chop the onions and tomatoes.
3.In a pot, brown the onions and garlic and simmer for 2 minutes.
4.Add the tomatoes, herbs and water and bring to the boil.
5.Add the stock cube, Mrs Balls, sausage pieces and potato cubes, reduce the heat and simmer for 10 – 15 minutes or until the potato is cooked.
SAUSAGE AND CABBAGE: [Recipe from Chad Neal]
As you can most certainly tell by now, I am a big fan of meals that don't take long to make. We have the Primal Cookbook by Mark Sisson (from Mark's Daily Apple) and we love the Sausage and Cabbage recipe he has in there. It is very good!
It takes about 45 minutes to cook in the oven and it is worth it, but we get home late more often than not and have mouths to feed, homework to do, and trying to get in bed at a decent hour so we changed it up.
•1 Head Cabbage
•2 Sausage packages (Whichever type you prefer – Kielbasa, Beef Sausage, etc..)
•1 bell pepper (I like red)
•Cholula Hot Sauce (to desired heat – approx. 2 tbsp)
1.Core and chop cabbage in medium strips, no longer than 1.5″ long
2.Slice sausage in 1/2″ pieces
3.Heat Olive Oil in Large Sautee pan on medium high heat (need to make sure you have a lid that sits tight on the pan)
4.Add onion, pepper and cabbage to the hot oil and sautee for about 5 minutes
5.Add sausage, mix well. add salt, pepper and Cholula. Sautee another 5 minutes
6.Add water. Cover. Reduce heat to Medium. Cook about 15 minutes, stirring occasionally.
ENJOY! And it is great as a leftover too!
SAUSAGE, MASHED POTATOES AND ONION SAUERKRAUT: [by Pops de Milk]
Almost to the day, four years ago, Jay and I were in Germany where, sadly, I had a cold and couldn’t taste the delicious food. So last night I decided to make a super easy and quick German-inspired dinner.
White wine, or sherry
Put a pot of water to boil and add the potatoes. I wanted them cooked NOW so I cut them into 2 inch pieces. In a frying pan, heat about a tbsp and a bit of oil and then add your sausages. Brown them evenly and remove from the pan, don’t worry you’ll finish cooking them in a bit. In the same pan toss in the sliced onions and saute for about 10 minutes before adding about two or three tbsp of sauerkraut. Obviously you can add more or less. Once the onions are soft and somewhat caramelized, add a splash of sherry, or white wine if you have it – I had to improvise because the liquor store has very conservative store hours. Put the sausages back in the pan with the onion-sauerkraut mix and cover with a lid. I let the sausages cook for about another fifteen to twenty minutes. In hindsight, I probably should have cooked the sausages separately, or used a bigger pan because it was tricky stirring the onions around – you need to stir them or they will stick and burn.
For the potatoes, simply mash them with however much butter, milk, and sour cream you like. Some people like soupy mashed potatoes and some like hard, dry lumps. I’m an in-between kinda gal so for the two (giant, genetically modified) potatoes I added about a quarter cup of milk, a tbsp of butter, and about two or three tbsp of sour cream.
Serve with a bit of uncooked sauerkraut and Dijon mustard.
SMOKED BOBOTIE WORS: [PICK N PAY RECIPES]
Recipe as cooked by C&C Shisa Robin on Ultimate Braai Master Season 1
1 tsp black%20pepper
2 tsp whole fennel
500 grams raisins
250 ml Non-Alcaholic Malt Drink
The night before, when that craving for bobotie wors kicks in, soak the raisins in the coke, malt and bay leaves. When you wake up, feed your kids, dogs and husband / wife, send them on their way and remove the bay leaves from the liquid. Pour the raisins into a blender and blitz it until you have a raisin pulp.
Blend all the dry ingredients together and, using your hands, thoroughly mix the raisin pulp into the sausage meat.
Drive back to your friendly butcher and ask him to stuff the sausage casings for you. If you know how to do it yourself, then go ahead…it will probably taste better knowing you did it. You want the thickness of the wors to be about the equivalent of a R5 coin.
Once you’re back home again, it’s time to smoke the boerewors (no, not literally…). You can do it by either using a nifty smoker (again…I don’t mean use your 80-year-old smoking grandmother) or do it in a potjie pot with a tea and rice mixture.
Smoke for a minimum of two hours.
Braai until just right – you know when that is!
Serve with Aioli or homemade Tomato Chutney.
SAUSAGE AND TOMATO PASTA: [ROBERTSONS SPICE RECIPES]
1 hr cooking time
•15 ml Sunflower Oil
•10 ml Robertsons Barbecue Spice
•400 g Beef Sausage Chopped
•2 Tin of Chopped Tomatoes Peeled
•10 ml Robertsons Italian Herbs
•1 bag Penne Pasta Cooked
1.In a pot heat oil and fry onion together with Barbecue Spice until soft.
2.Add sausage and fry until well browned.
3.Add tinned tomatoes and allow to simmer for 15 minutes stirring occasionally.
4.Add Italian Herbs and remove from heat.
5.Mix together with cooked pasta and serve.
SWEET AND SOUR PORK SAUSAGES: [WINELANDS PORK BLOG]
1 x 410g can pineapple pieces
100ml pineapple syrup
5ml dry mustard
•Preheat a browning dish according to manufacturer’s instructions. Microwave pork sausages at medium (70%) for seven minutes, turning regularly.
Microwave butter and onion on high (100%) for 2 minutes.
•Add remaining ingredients and microwave on high (100%) for 4 minutes, stirring twice. Pour sauce over sausages and serve immediately.
WORSIES EN BONE VERRASSING: [Deur Huisgenoot Digitaal - deur Sally Delve]
Genoeg vir 8 – 10
15 ml (1 t) olie
500 g boerewors, in happiegroottes gesny
2 x 410 g gebakte bone in tamatiesous
80 ml (⅓ k) tamatiesous
60 ml (¼ k) worcestersous
1.Braai uie tot deurskynend in ’n groot pot, voeg boerewors by en roerbraai tot gaar.
2.Voeg gebakte bone, albei souse en sout en peper by. Laat 5 minute saggies op lae hitte kook. Sit warm voor saam met roosterbrood en gebakte eiers.
VARKWORSIES IN 'N PIKANTE SOUS: [boeretroos resepte]
1 groen soetrissie, onput en gekap
10 ml (2 t) matige kerriepoeier
2,5 ml (½ t) paprika
250 ml (1 k) hoenderaftreksel
30 ml (2 e) appelasyn
10 ml (2 t) suiker
1 x 440 g-blik pynappelstukkies
1. Braai die varkworsies volgens die aanwysings op die verpakking en sny dit in skyfies.
2. Verhit die botter in ‘n braaipan en soteer die ui en soetrissie vir ‘n paar minute. Roer die kerriepoeier en paprika by en soteer nog ‘n paar minute.
3. Roer die meel by en roer dan die aftreksel geleidelik by om ‘n sous te vorm.
4. Voeg die asyn, suiker en pynappelstukkies met die vloeistof by en prut vir ‘n paar minute tot die sous verdik.
5. Roer die worsie by, verhit dit tot deurwarm en geur na smaak. Sit dit voor op kapokaartappels, pasta of rys.