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Boerewors, reinvented

Don’t sell the spicy sossie short by relegating it to boerie rolls. Try these new spins on the SA classic.

06 Oct 2016

The stew
Fry 1 sliced onion in oil with cumin, smoked paprika and turmeric, then cut 1 pack Grabouw boerewors into bite-sized pieces, add to the pan and brown. Add chopped garlic to taste, a squeeze of tomato paste, 1 can tomatoes and beef stock and simmer until the sauce is reduced. Serve with mashed potatoes.

The bake
Whisk 2 eggs, ¾ cup milk, 2 T iced water, 1 cup cake flour and salt to form a batter. Roast Grabouw boerewors with a few sprigs of rosemary in a baking dish for 10 minutes. Pour over the batter and bake in a hot oven for 15 minutes until puffed up and golden. Serve with tomato-and-onion smoor.

The salad 
Braai Grabouw boerewors over hot coals until browned and cooked through. Toss cooked and quartered beetroot, quartered strawberries, microgreens and cubed Danish feta with fresh lemon juice and olive oil, then serve with the wors.

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