The braai bread you know and love, with a delicious meaty centre.  

Boerie ‘stokbrood’ 

Serves 8-10 

Ingredients

1kg boerewors 
500g store-bought bread dough 
Tomato sauce and mustard, for serving (optional)  

Method 

1. Keeping the casing intact, twist boerewors into 10 smaller sausages, then cut into individual portions. 
2. Thread sausage onto wooden or metal skewers. 
3. Braai for 3-4 minutes over medium coals until par-cooked. Remove and cool. 
4. Divide dough into 8-10 balls, then roll each out into a long log. 
5. Wrap dough around sausages and pinch the edges to enclose. 
6. Braai over medium coals for 15-20 minutes or until dough is cooked through. 
7. Serve boerie stokbrood while hot, with tomato sauce and mustard for dipping (if using). 

Cook’s note:
Mix together 1/4 cup each canola oil, melted butter and finely chopped herbs and brush over bread towards the end of cooking. This adds extra flavour and crispiness. 

Compiled by: Sjaan van der Ploeg

Photography: Zhann Solomons, Fresh Living Magazine

Also read: Beer-marinated boerewors gyros

The post Boerie ‘stokbrood’ recipe appeared first on MyKitchen.

Instead of having the usual boerewors rolls for Sunday lunch, why not try these super tasty beer-marinated boerewors gyros?

SERVES 4// PREP TIME 55 min// COOK TIME 50 m

INGREDIENTS
For the boerewors
1 cup beer
1 garlic clove, minced
1 tbsp finely chopped rosemary 
Zest of 1 lemon
Juice of ½ lemon
500 g boerewors
For the grilled vegetables 
¼ cup olive oil
Zest and juice of 1 lemon 
2 tbsp finely chopped rosemary
2 garlic cloves, minced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 large brinjal, sliced in 1 cm thick rounds
1 large red onion, cut in 1 cm wedges
700 g packet pitted green olives, drained
For the tzatziki
½ cucumber
1 tsp Cerebos salt
1 cup double-cream yoghurt
Juice of ½ lemon
2 tbsp olive oil
To serve
1 packet flour wraps

METHOD
For the boerewors 
1. Mix the beer, garlic, rosemary, lemon zest and lemon juice in a bowl, and place in an airtight container. Thoroughly coat the boerewors in the marinade and leave to marinate in the fridge for at least 2 hours or overnight. 
2. Preheat oven to 180°C. Remove boerewors from the marinade and place directly onto a baking tray. Roast for 35 minutes, then set the oven to grill and cook for 5 more minutes to caramelise.
For the grilled vegetables
1. Preheat the oven to grill.
2. Mix the olive oil, lemon zest and juice, rosemary and garlic in a large bowl. Add in the vegetables and toss to coat evenly in sauce.
3. Place in an airtight container and allow to marinate in the fridge for at least 30 minutes.
4. Preheat the oven to grill and place veggies on a baking tray and grill for 15–20 minutes or until tender and starting to caramelise.
For the tzatziki
1. Grate the cucumber and place in a colander. Sprinkle over salt and allow to rest for 10 minutes to draw out the juices.
2. Squeeze any excess liquid from the cucumber and place in a bowl with the yoghurt, lemon juice and olive oil. Mix well to combine.
To serve
1. Heat wraps according to package instructions. Generously fill with beer-marinated boerewors and grilled vegetables, then top with tzatziki.

For an alcohol-free version of this dish, use non-alcoholic beer, soda water or stock.

Recipes & styling: Marizka du Toit
Photography: Jurie Senekal

Spice up your spaghetti and meatballs, the ultimate childhood comfort food, by making our delicious Mediterranean meatball recipe.

The post Beer-marinated boerewors gyros appeared first on MyKitchen.

Regular spaghetti with meatballs? How boring. Rather embrace your South African heritage and make spaghetti with BOERIE meatballs instead!

SERVES 4 // COOK TIME ± 1 hour

INGREDIENTS
200g boerewors, casing removed
3 tbsp breadcrumbs
1 tbsp olive oil
410g tin chopped tomatoes
1 tbsp caster sugar
1 tbsp soy sauce
2 tbsp Worcestershire sauce
2 tbsp balsamic vinegar
Salt and pepper
500g spaghetti, cooked according to packet instructions
Parsley, to garnish

METHOD
1. Mix the boerewors and breadcrumbs in a bowl. Roll into 20 balls.
2. Heat the oil in a pot over high heat and brown the meatballs.
3. Reduce the heat, add the tomatoes, sugar, soy and Worcestershire sauces and balsamic vinegar. Simmer for 25 minutes, then season.
4. Serve the meatballs and sauce with the pasta, and garnish with parsley.

Nothing does the trick quite like a big plate of pork bangers and mash. We gave it a bit of an upgrade with tomatoes, onions and fresh herbs.

The post Spaghetti with boerie meatballs appeared first on MyKitchen.

Looking for new ways to spice up your braai meat? Try these South African-style boerewors corn dogs for a yummy twist on a local favourite.

MAKES 6 //COOKING TIME 15 min

INGREDIENTS
6 pieces boerewors
¾ cup maize meal
1 cup flour
2 tsp sugar
2 tsp baking powder
1 egg
¾ cup milk

METHOD
1. Fry the boerewors in some oil in a pan over medium heat for 6–8 minutes, until cooked.
2. In the meantime, mix together the maize meal, ¾ cup of the flour, sugar and baking powder. Season with salt and pepper.
3. Whisk in the egg and milk, and transfer the batter to a jug or tall glass.
4. Insert a skewer into each piece of boerewors. Wipe away any excess oil with a paper towel and roll the boerie in the remaining flour.
5. Heat enough oil to deep-fry over medium heat, ensuring the oil is deep enough to fry an entire piece of boerewors.
6. Working in batches, first dunk the boerewors into the batter, and then deep-fry for 2–3 minutes until golden brown and crispy. Serve hot.

Recipe & styling: Kate Turner
Photography: Samantha Pinto // HMimages.co.za

If you’re keen for a low-carb option, you have to try our cauliflower pap and wors!

The post South African-style boerewors corn dogs appeared first on MyKitchen.

It’s the weekend! That means it’s time to bring out the braai and meat and make these sweet and savoury pickled pineapple and halloumi boerewors rolls.

SERVES 4 // COOKING TIME 30 min

INGREDIENTS
½ pineapple, peeled and diced into 1 cm cubes
½ cup apple cider vinegar
1 tbsp sesame seeds
1 tsp salt
1 tsp sugar
1 chilli, chopped
160 g halloumi, cut into 1 cm cubes

METHOD
1. Mix pineapple, vinegar, sesame seeds, salt, sugar and chilli. Set aside.
2. Fry the halloumi until golden.
3. Fill each roll with boerewors, pickled pineapple and halloumi.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen/HMimages.co.za

The post Pickled pineapple and halloumi boerewors rolls appeared first on MyKitchen.

You can never go wrong with a boerie or a combination of basil, tomato and mozzarella. Put it all together and you have caprese boerewors rolls that will go down a treat.

SERVES 4 // COOKING TIME 30 min

INGREDIENTS
200 g cherry tomatoes
2 tbsp olive oil
100 g mozzarella, sliced
Handful basil
4 pieces braaied boerewors

METHOD
1. Preheat oven to 180°C.
2. Toss the tomatoes with the oil, salt and pepper. Roast for 15–20 minutes, until soft and bursting.
3. Fill each roll with boerewors, roast tomatoes, mozzarella and basil.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen/HMimages.co.za

The post Caprese boerewors rolls appeared first on MyKitchen.