Boerewors

Boerewors are mostly composed of minced beef, salt, and vinegar. The mixture is spiced and then put within the sausage casing. Other popular meats used to make Boerewors include lamb, pork, or a combination of the two. Boerewors can be grilled over an open fire, pan-fried, or baked in the oven. At a good outdoor picnic, this dish is often served with a famous battered barbecue bread and potato salad.

Ingredients:

1.25kg boerewors sausage (from specialty butchers),Extra virgin olive oil, to brush,Fried curry leaves, to serve,1/4 cup (60ml) extra virgin olive oil, 1 red onion, chopped,5 thyme sprigs, leaves picked,3 garlic cloves, finely chopped,2 green chilies, seeds removed, chopped,4cm piece (20g) ginger, peeled, finely chopped,1 tbs mild curry powder,1 tsp smoked paprika,1/2 tsp ground turmeric,1 large carrot, coarsely grated,1 each red capsicum & yellow capsicum, chopped,3 large ripe truss tomatoes, chopped,400g can cannellini beans, rinsed, drained

Instructions:

• Heat the oil in a saucepan over medium heat. Add the onion, bay leaf and thyme, and cook for 3-4 minutes until softened.
• Add the garlic, chilli and ginger, and cook for 1-2 minutes until fragrant. Add the spices and cook for a further 1-2 minutes, then add the carrot, capsicum and tomato, and cook for a further 3-4 minutes.
• Add 1 cup (250ml) water, season, then reduce heat to medium-low and cook for 20 minutes, stirring occasionally, until reduced and thickened.
• Add the cannellini beans and stir to warm through. Season and set aside.
• Preheat oven to 220°C fan-forced.
• Place sausage in an ovenproof frypan and brush with oil. Bake for 25 minutes until golden and cooked through. Scatter over the fried curry leaves and serve with the chakalaka.