Boerewors and vegetable bake

Delicious for a family meal.

Recipe from: 11/16/2000 12:00:00 AM



  • 2
    green peppers, seeded and sliced into thin strips
  • 2
    medium onions, thinly sliced
  • 4
    plump cloves garlic, coarsely chopped
  • 8
    fairly small tomatoes
  • 10
    dried origanum
  • pinch crushed dried chilli flakes (optional)
  • 30
    olive oil
  • salt and freshly ground black pepper
  • 1
    good-quality boerewors
  • cooked mieliepap to serve
Servings: Change Serving


Preheat the oven to 180 ºC.
Arrange the green peppers, onions, garlic and tomatoes in a medium-sized ovenproof dish.
Sprinkle the origanum and chilli flakes on top.
Add the oil and mix. Season generously with salt and pepper.
Brown the boerewors , twisted into 10 cm lengths, rapidly in a little oil in a heavy-based saucepan, remove from the pan and arrange on top of the vegetables.
Bake for about 20 minutes or until the boerewors and vegetables are done. (Brown under the oven grill if necessary.)
Serve with cooked mieliepap and the pan juices.

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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