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Boerewors
Boerewors
Boerewors
450
g
boerewors, removed from casing
45
ml
fine breadcrumbs
15
ml
canola or olive oil
3
spring onions, chopped
2
garlic cloves, chopped
1/2
red, yellow or green pepper, chopped
1
red chilli, seeds removed and chopped
3
tomatoes, peeled and diced
45
ml
tomato paste
30
ml
sweet and sour sauce
15
ml
chutney
15
ml
red wine vinegar
30
ml
sour cream
1
chicken stock cube, crumbled
1
handful
fresh basil, chopped
2.5
ml
dried mixed herbs
400
ml
red kidney beans, drained
salt and pepper, to taste
Method
00:20
Preheat the oven to 180°C. In a bowl, combine the boerewors and breadcrumbs. Form balls and
place them on a greased baking tray.
Bake for 10 to 12 minutes. Remove from the oven and set aside.
In a medium sized saucepan, heat the oil on the stove and sauté the onion, garlic, pepper and
chilli for approximately 2 minutes. Add the tomatoes, tomato paste, sweet and sour sauce,
chutney, red wine vinegar and sour cream. Stir and cook for another 2 minutes. Add the stock
cube, fresh basil, dried herbs and beans. Add water if necessary. Stir and cook for 2 minutes.
Gently add the boerewors meatballs and adjust the seasoning according to your preference.
Remove from the heat and serve on a bed of mashed potatoes, pap or spaghett