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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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.

We put a health-conscious spin on one of South Africa’s much-loved combos for a low-carb option. Get the braai ready for this cauli-pap and wors.

SERVES 4 // COOKING TIME 45 min

INGREDIENTS
For the wors
8 mushrooms
1 green pepper, cubed
½ red onion, petals separated
400 g skinny boerewors
For the cauli-pap
1 cauliflower, florets
2 garlic cloves
2 tbsp smooth cottage cheese
1 tsp olive oil
For the tomato salsa
2 tomatoes, chopped
½ red onion, finely chopped
1 garlic clove, minced
1 green chilli, finely chopped
3 tbsp chopped coriander
1 tbsp lemon juice
1 tbsp olive oil
Pinch cumin

METHOD
For the wors
1. Thread 4 skewers with a mushroom, a piece of green pepper and an onion petal. Divide the boerewors into four. Coil it and thread it onto the skewers. Finish each one with another onion petal, piece of green pepper and a mushroom.
2. Braai over medium coals for about 8 minutes, turning occasionally, until cooked.
For the cauli-pap
1. Steam the cauliflower and garlic for about 6 minutes, until the cauliflower is soft. Cool slightly.
2. Transfer to a bowl and add the cottage cheese and olive oil. Mash until the mixture resembles krummel pap. Season to taste.
For the tomato salsa
1. Mix all the ingredients in a bowl and season to taste.
2. Serve with the cauliflower pap and wors, with lemon wedges.

Recipe & styling: Kate Turner
Photography: K-Leigh Siebritz // HMimages.co.za

Cauliflower makes a great alternative for many carby foods, including bread. Check out this cauliflower bread recipe with avo slices.

The post Low-carb cauli-pap and wors with tomato salsa appeared first on MyKitchen.

It’s made in SA! We put a local spin on this traditional Italian rigatoni and added some boerewors and South African flair.

SERVES 4 // COOKING TIME 55 min

INGREDIENTS
2 tbsp vegetable oil
500 g boerewors
1 onion, chopped
1 garlic clove, chopped
2 roast red peppers, chopped
375 g Napoletana sauce
¼ cup parsley, chopped
500 g rigatoni
50 g Parmesan, grated
200 g mozzarella, grated

METHOD
1. Preheat oven to 180°C. Grease a large oven dish generously with oil.
2. Heat the 2 tbsp oil in a large pot over medium-high heat. Cook the boerewors until browned.
3. Add the onion and garlic, and cook until soft, 5 minutes. Add the red peppers, Napoletana sauce and parsley, and cook for 5 minutes.
4. In the meantime, bring a large pot of generously salted water to the boil. Cook the rigatoni for 5 minutes.
5. Drain the rigatoni and add to the pasta sauce. Mix well to combine.
6. Transfer the pasta to the prepared dish and top with Parmesan and mozzarella. Bake for 20–25 minutes, until the cheese is melted and golden brown.

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

The post South African-style rigatoni with boerewors appeared first on MyKitchen.

It’s time to light the fire for the yummy braai-bread and boerewors kebabs. You can also add some spice to the table our home-made curried tomato smoor.

SERVES 4 // COOKING TIME 1 hour

INGREDIENTS
For the curried tomato smoor
1 tbsp vegetable oil
1 onion, sliced
500 g cherry tomatoes, halved
1 tsp ground cumin
1 tsp cayenne pepper
1 tsp turmeric
1 tsp coriander seeds, toasted and crushed
For the kebabs
300 g boerewors
300 g ready-made bread dough

METHOD
For the curried-tomato smoor
1. Heat the oil and fry the onion until soft.
2. Add the tomatoes and cook for 5–7 minutes, until they have softened and released juices.
3. Add the spices, salt and pepper, and a splash of water. Lower the heat and simmer gently for 10 minutes.
For the kebabs
1. Slice the boerewors into 3 cm pieces.
2. Pinch off pieces of the dough and roll into small balls.
3. Skewer boerewors and dough, alternating between the two.
4. Braai over hot coals until both are cooked through.
5. Serve kebabs with smoor.

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

The post Braai-bread and boerewors kebabs with tomato smoor appeared first on MyKitchen.

With Heritage/Braai Day on the way, make sure you plan your braai dishes before the time. These caramelised onion, mustard and Brie boerewors rolls should definitely be on the menu!

MAKES 4 // COOKING TIME 20 min

INGREDIENTS
1 tbsp vegetable oil
1 tbsp butter
1 onion, sliced
1 tbsp brown sugar
2 tsp dried thyme
½ cup mayo
¼ cup wholegrain mustard
60 g Brie

METHOD
1. Heat oil and butter in a pan and fry the onion until golden. Add sugar, thyme and season. Cook until onions are deep brown and caramelised, adding 1 tbsp water if needed.
2. Combine mayo and mustard.
3. Fill each roll with boerewors, onions, mustard mayo and Brie.

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

The post Caramelised onion, mustard & Brie boerewors rolls appeared first on MyKitchen.