Boerewors, Pap & Sous

Having dinner with friends or family from abroad, or foreign guests? Treat them to a wholesome and filling South African meal…

Boerewors is a specially spiced sausage made with lamb or beef, and occasionally containing a little pork for fat and flavour.

Serves: 6 – 8

Preparation time: 30 minutes

INGREDIENTS

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750g boerewors
1kg ready-cooked pap
For the sous (sauce):
1 onion, chopped
2 garlic cloves, minced
150ml dry white wine
1 carrot, grated
1 x 400g tin chopped tomatoes
50ml fruit chutney

METHOD

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Start with the sous:
Sauté the onion in a non-stick frying pan until soft. Add the garlic and cook for a minute before adding the wine. Cook off the wine, then add the carrot, tomatoes and chutney. Simmer for 20 minutes.

Meanwhile, braai the wors over a slowish fire until brown all the way through. Serve with pap and sous.

For the Pap:
In a large pot, mix 3 cups of mielie meal and one cup of cold water until smooth. Add a further 3 cups of water and a generous amount of salt. Place the pot on a medium heat and simmer until the pap has absorbed all the water and is cooked through, about 30 minutes.