Boerewors casserole

Recipe from: 10/10/2001 12:00:00 AM
Ingredients 12
Servings 1


Serving Change
  • 500
  • 2
    minestrone extract cubes, prepared with 1 litre (4 c) water
  • 500
  • 1
    green pepper, seeded and diced
  • 2
    carrots, scraped and sliced into rings
  • 2
    turnips, cubed
  • 2
    potatoes, peeled and cubed
  • 2
    onions, sliced into rings
  • 5
    curry powder
  • 1
    tomato, peeled and finely chopped
  • 15
    Worcestershire sauce
  • salt and pepper


Boil the macaroni in 750 ml (3 c) of the minestrone stock until done. Drain well and set aside. Fry the boerewors in a little oil until done. Remove from the pan and cut into 2-cm pieces. Set aside. Sauté the green pepper, carrots, turnips and potatoes in the pan fat until glossy and remove from the pan. Sauté the onions until tender. Add the curry powder and stir-fry for another minute. Reduce the heat and add the tomato. Simmer until a thick sauce has formed. Return all the vegetables to the pan. Add the remaining 250 ml (1 c) stock. Reduce the heat and simmer until the vegetables are done. Return the boerewors to the pan and simmer until heated through. Season with the Worcestershire sauce and a little salt and pepper if necessary. Serve with the macaroni. (If desired, mix the macaroni with the vegetables.) Serves 4-5.

Read more on: beef  |  shallow-fry


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