Boerewors cassoulet

Recipe from: 15 July 2015
recipes, south african, Banting

Ingredients 14
Servings 0
Minutes 00:15
  • 500
    g
    boerewors (or sausage of your choice)
  • 1
    string of chorizo (or salami, roughly 200g)
  • 1
    red onion
  • 2
    garlic cloves
  • 2
    sticks of rosemary
  • 2
    carrots, roughly chopped
  • 1/2
    cup
    diced butternut
  • 1/2
    cup
    red and yellow peppers
  • 1/2
    cup
    broccoli florets
  • 1/2
    cup
    cauliflower florets
  • 1/2
    cup
    green beans
  • 1
    cup
    chopped spinach or kale
  • a good glug of olive oil
  • salt and pepper to season
 

Method

00:15
 

Preheat oven to 180°C.

In a large casserole dish, drizzle a generous amount of olive oil, salt and pepper.

Chop up all the harder, longer-cooking veg first (carrots, butternut, green beans etc.) into rough bite-sized pieces and put them in the casserole dish.

Drop in the rosemary sprigs, chopped onion and garlic and chopped pieces of chorizo and mix to coat everything in oil and seasoning.

Place the boerewors on top of the veg and slide the dish into the oven as it preheats while you cut up the rest of the veg.

Give the casserole about 10 minutes in the oven. Then remove it from the oven and add the remaining veg, excluding the spinach. Giving it another good toss to coat everything.

Put the dish back into the oven uncovered for about 20 minutes. Remove the dish and add the spinach, stirring it through so it starts to wilt down and flip the sausage over so it gets even colour on both sides.

Place the dish back in the oven for another 10 minutes or so until the sausage is cooked and browned thoroughly all over.

Remove from the oven, and cut the boerewors into portion before serving.

Serves 2-4.

Recipe reprinted with permission of Jax of the Bushveld. To see more recipes, please click here.
 
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