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We put a little twist on the classic boerewors roll, and came up with sherry boerewors sliders. You must try it for lunch on Sunday!

SERVES 30 // COOK TIME 30 min // HANDS-OFF  ±1 20 mins

INGREDIENTS
1.2 kg boerewors
500 ml sherry
2 tbsp olive oil
2 tbsp butter
3 onions, peeled and chopped
3 cloves garlic, peeled and crushed
1 baguette

METHOD
1. Cut boerewors into 6 cm pieces. Place in a bowl and pour sherry over. Cover and place in fridge to marinate for at least 2 hours.
2. Remove the boerewors from the sherry and place on skewers. Set sherry aside.
3. Heat the oil and butter in a fireproof pan or potjie. Sauté the onions for 5 minutes. Add garlic and sauté for another minute.
4. Add sherry and bring to the boil. Cook, stirring, until reduced by half.
5. Put the boerewors skewers in a hinged grid and braai over hot coals for 8 minutes, until cooked through. Make sure each side sees the heat at least twice.
6. Slice the baguette and arrange it on a platter. Drizzle a bit of  sherry sauce over each slice.
7. Remove the boerewors from the skewers and top each slice of baguette with a piece.

This tender roast lamb with garlic, tomato sauce and comforting veggies is the perfect meal to make if you are having friends over this weekend!

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There is nothing like a wholesome chicken, sausage and green bean casserole for dinner to start the week with a smile. We guarantee you won’t be able to resist a second helping of this hearty dish.

SERVES 4 // COOK TIME 60 mins

INGREDIENTS
1 tbsp olive oil
6 pork sausages
4 chicken thighs
400 g tin cream of chicken soup
¾ cup mayonnaise
1 tbsp chutney
¼ tsp garlic powder
250 g green beans, trimmed
20 g Parmesan, grated
Parsley, to garnish

METHOD
1. Preheat oven to 180°C.
2. Heat the olive oil in a large pan over medium heat. Brown the pork sausages without cooking through. Remove and set aside. Repeat with the chicken thighs.
3. In a small bowl, mix together the cream of chicken soup, mayonnaise, chutney and garlic powder.
4. Place the green beans, chicken and sausages in an ovenproof dish. Spread the soup mixture on top, then sprinkle the Parmesan over.
5. Bake for 35–40 minutes. Garnish with parsley and serve.

Keen for another casserole dish? Then try our Spanish fish casserole recipe!

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There’s nothing quite like the excitement (and glorious aroma) of returning from the bakery with a still-steaming box of sausage rolls. No need to get in your car, now that you have your hands on these amazing locally flavoured sausage-roll recipes

MAKES 8 // COOKING TIME Varies

THE FILLINGS

1. Basic sausage rolls

INGREDIENTS
1 onion, diced
2 thyme sprigs, chopped
2 tbsp breadcrumbs
1 tsp nutmeg
500 g beef mince

METHOD
1. Heat oil in a pan over medium heat. Sauté the onions. Add the thyme and cook for 2 minutes. Remove from the heat.
2. Mix all the ingredients together, and season well with salt and pepper.

2. Chicken masala sausage rolls

INGREDIENTS
1 onion, chopped
1 garlic clove, grated
1 green chilli, chopped
1 tsp garam masala
1 tbsp curry paste
500 g chicken mince
2 tbsp breadcrumbs

METHOD
1. Heat some oil in a pan and sauté onion over medium heat, until soft.
2. Add the garlic, chilli, masala and curry paste, and cook until fragrant.
3. Remove from the heat. Add mince and breadcrumbs.

3. Onion marmalade & boerewors sausage rolls

INGREDIENTS
1 cup onion marmalade
500 g boerewors, casings removed
2 tbsp breadcrumbs
Handful parsley, chopped

METHOD
1. In a large bowl, combine the marmalade, boerewors, breadcrumbs and parsley.

4. Chakalaka sausage rolls

INGREDIENTS
1 cup tinned chakalaka
500 g pork mince
2 tbsp breadcrumbs

METHOD
1. Combine all the ingredients in a large bowl.

THE PASTRY

INGREDIENTS
1 roll puff pastry
1 egg, whisked

METHOD
1. Unroll the puff pastry and cut in half. Roll each half into a long rectangle.
2. Divide the filling between the two sheets of pastry and roll up, pressing the edges down with a fork to seal.
3. Cut each log into 4 cm sausage rolls and brush with egg wash. Bake at 180˚c for 25 minutes, until golden.

Recipes & styling: Leila-Ann Mokotedi
Photography: Niela Gie // HMimages.co.za

When it comes to baked good, nothing beats all the tasty local treats we have to offer! Check out these biltong pie pops.

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Don’t let your leftover sourdough go to waste. You can instantly transform this healthy bread into a brand new sausage-stuffed breakfast loaf.

MAKES 1 loaf // COOKING TIME 30 min

INGREDIENTS
2 tbsp olive oil
1 onion, sliced
2 garlic cloves, chopped
¼ cup chopped parsley
½ tsp paprika
1 loaf sourdough bread
1½ cups cheese, grated
250 g chicken sausage, cooked and sliced
1 spring onion, thinly sliced
Handful chives, sliced

METHOD
1. Preheat oven to 160°C.
2. Heat oil over medium heat. Fry the onion and garlic until soft. Remove from the heat and stir in the parsley and paprika.
3. Cut the top of the loaf into 3 cm-thick diagonals, making small diamonds. Only cut halfway into the bread and not the whole way through.
4. Separate the pieces of bread with a teaspoon. Fill the gaps with the onion mixture, grated cheese and slices of sausage.
5. Bake for 8 to 10 minutes, until the cheese is bubbling and the top is golden brown.
6. Sprinkle with spring onion and chives before serving.

Recipe & styling: Kate Turner
Photography: Sean Dollery // HMimages.co.za

Toasted sarmies are another great way to use up your stale bread. Try our gourmet chicken and mushroom toasties.

The post Sausage-stuffed sourdough breakfast loaf appeared first on MyKitchen.

Prepare this sausage and bean bake in advance so that you can just grab a portion from the freezer, pop it in the oven and have dinner on the table in no time!

SERVES 4 // COOKING TIME 40 min

INGREDIENTS
1 onion, finely chopped
500 g beef sausages
1 cup tomato relish
1 tin butter beans, drained
Handful micro basil

METHOD
1. Heat some oil over high heat and sauté the onions until translucent. Add the sausages and fry until well browned.
2. Add the tomato relish and allow to reduce for 5 minutes. Season to taste.
3. Mix through the butter beans and transfer to an ovenproof dish. Cool to room temperature, cover and freeze.
4. Defrost in the fridge overnight and bake at 200°C for 25 minutes. Serve with micro basil.

Recipe & styling: Leila-Ann Mokotedi
Photography: Jotham van Tonder // HMimages.co.za

Keen to switch it up? This white fish bake works well too.

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