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Macaroni with sausage and potato

Beef
 


 
 

Ingredients

 
  • 100
    g
    Cheddar cheese, grated
  • 2
    potatoes, peeled and thinly sliced
  • origanum
  • butter or garlic oil
  • salt and pepper
  • 500
    g
    boerewors
  • 1
    large tomato, peeled and finely chopped
  • 1
    onion, finely chopped
  • 50
    ml
    finely chopped parsley
  • 250
    g
    uncooked macaroni
Servings: Change Serving
 
 

Method

 
Preheat the oven to 180 ºC (350 ºF). Spray a deep 24 cm ovenproof dish with non-stick spray. Cook the macaroni in rapidly boiling salted water until done. Drain well and spoon into the prepared dish. Sprinkle with half the cheese and parsley. Fry the sausage in a pan until brown on both sides. Remove from the pan and arrange on top of the macaroni. Sauté the onion in the pan until soft and add the tomato. Simmer until soft and spoon over the sausage and macaroni. Top with the potato slices, dot with butter or garlic oil and season with salt and pepper and a little origanum. Sprinkle with the remaining cheese and parsley, cover and bake for 40 to 60 minutes or until the potato is done. Serve with a salad.
 

Read more on: bake  |  beef
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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