It’s easy to see why these frankfurters with mashed potato and spinach dish has become such a popular delicacy in the Netherlands!

SERVES 6 // COOKING TIME 45 min

INGREDIENTS
500 g potatoes, peeled and chopped
1 cup beef stock
5 cups chopped spinach
2 frankfurters
2 tbsp butter
50 g bacon, chopped
1 onion, finely chopped
1 tbsp red-wine vinegar

METHOD
1. In a large pot, cover the potatoes with cold water. Bring to the boil and add the stock.
2. Arrange the spinach evenly on top of the potatoes. Top with the frankfurters. Pop the lid on and cook for 20 minutes, until the potatoes are soft.
3. Set the sausages aside and strain the liquid, reserving it.
4. Mash the potatoes and the spinach with ¼ cup cooking liquid, until smooth and fluffy.
5. Heat butter in a pan and fry the bacon until crispy. Add the onion and fry until caramelised.
6. Stir the bacon mixture through the mash along with the rest of the butter and the vinegar.
7. Serve the mash topped with cooked sausages.

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za

While it’s nice to try new dishes, let’s face it: we love local food! Make this bean and sausage stew.

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Make the most of your favourite kitchen staple to enjoy this budget-friendly perfect pap with sausages and roasted grapes recipe!

SERVES 6 // COOKING TIME 40 min

INGREDIENTS
For the pap
¾ cup pap
1 cup milk
3 cups chicken stock
Pinch nutmeg
½ tsp thyme
For the sausages
4 tbsp butter
1 garlic clove, grated
5 thyme sprigs
6 bangers
250 g red grapes
¼ cup white wine

METHOD
For the pap
1. In a large bowl, stir together the pap and milk. Use a fork to prevent lumps from forming.
2. Bring the chicken stock, nutmeg and thyme to a gentle boil.
3. Stirring continuously with a wooden spoon. Gradually add the pap.
4. Lower the heat to medium, cover and cook undisturbed for 15 minutes.
For the sausages
1. Preheat oven to 200°C.
2. Heat the butter in an ovenproof pan and gently fry the garlic and thyme until fragrant.
3. Brown the sausages, remove from the pan. Fry the grapes until soft.
4. Pour over the wine and transfer to the oven to roast for 10 minutes.
5. Spoon the hot pap on to plates and top with a sizzling banger and some grapes. Dress each plate with a drizzling of pan juices.

Recipe & styling: Chiara Turilli
Photography: Gareth van Nelson // HMimages.co.za

Loved this dish? Try our pap squares with oxtail!

The post Perfect pap with sausages and roasted grapes appeared first on MyKitchen.

We just can’t get enough of gourmet hot dogs! This week we’re serving them up Thai-style, packed with flavours of sesame, soy, sriracha, coriander and peanuts. Perfect!

MAKES 6 // COOKING TIME 15 min

INGREDIENTS
1 tbsp rice vinegar
1 tbsp sriracha
1 tbsp sesame oil
2 tbsp soy sauce
½ cucumber, julienned
1 carrot, julienned
6 Russians
6 hot dog rolls
¼ cup peanuts, to serve
Handful coriander, roughly chopped

METHOD
1. To make the dressing, mix the vinegar, sriracha, sesame oil and soy sauce.
2. Toss the cucumber and carrot with the dressing.
3. Fry sausages for a few minutes until warm.
4. Serve sausages on rolls, topped with salad, peanuts and coriander.

The post Thai-style hot dogs appeared first on MyKitchen.

This is one of our favourite make-ahead meals. Use your time this weekend to whip up a batch of our sausage carbonara, freeze it in portions and enjoy it for lunch this week, or when you don’t feel like cooking dinner.

SERVES 6 // COOKING TIME 25 min

INGREDIENTS
Salt and black pepper
2 tbsp butter
500g pork sausages, cut into thick pieces
300g tenderstem broccoli, florets and stems
400g tagliatelle, cooked and drained, but not rinsed
Olive oil, to drizzle
6 eggs, lightly whisked
200 ml cream
Nutmeg
2 tbsp flat-leaf parsley, chopped
1 tbsp chives, chopped
Parmesan shavings, to serve

METHOD
1. Place a large pot of salted water on to boil.
2. Melt the butter in a pan and fry the sausage pieces until golden brown.
3. Blanch the broccoli in boiling water for 5 minutes, until bright green but still a little crunchy. Refresh in a bowl of ice water to stop the cooking.
4. Place the pasta on a serving platter and drizzle lightly with oil. Toss to coat.
5. Combine eggs and cream. Season with salt, pepper and nutmeg. Pour over the pasta. Add the sausage, broccoli and herbs, toss to coat and serve.

The post Broccoli and sausage carbonara appeared first on MyKitchen.

Are you looking for a cost-efficient mid-week dinner that will also make great leftovers? Look no further than our protein-packed and mineral-rich bean and sausage stew.

SERVES 4 // COOKING TIME 75 mins

INGREDIENTS
2 tbsp olive oil
4 chicken sausages
1 onion, peeled and chopped
2 carrots, peeled and sliced
2 celery stalks, chopped
2 garlic cloves, peeled and crushed
2 cups vegetable stock
410g tin chopped tomatoes
200g dried butter beans, soaked overnight
Salt and cracked black pepper

METHOD
1. Heat the oil in a pot over medium heat. Fry the sausages for 5 minutes, until golden. Remove.
2. Fry the onion for 5 minutes, until soft. Add the carrots, celery and garlic and fry for 3 minutes. Add the stock, tomatoes and beans and bring to the boil. Reduce the heat and simmer for 45 minutes, until beans are tender.
3. Cut each sausage into 4 pieces and add to the pot. Cook for 2 minutes, until warmed through. Season and serve.

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