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Sosatie wors and buttery mash

Recipe from: 01 June 2015
recipes, South African,

Ingredients 15
Time 00:15
  • 1
    coil of sosatie wors
  • MASH:
  • 3
  • 3
    cream or full cream milk
  • salt and pepper to taste
  • SAUCE:
  • 1
    medium onion, finely chopped
  • 2
    garlic cloves, crushed
  • 1
    can chopped Italian tomatoes
  • 3 or 4 Tablespoons chutney
  • 2
    English mustard
  • 1
    ground turmeric
  • 1
    red chilli, finely chopped
  • 1
    glass semi-sweet white wine
  • salt and pepper to taste



Melt butter and simmer the chopped onions and garlic until translucent but not browned.

Stir in the turmeric and add the tomatoes, chilli, chutney, mustard and wine; stir well, and simmer for about 10 minutes, stirring to prevent it catching. Season with salt and pepper and set aside.

Boil the peeled potatoes in salted water. Mash them and add butter and milk or cream, stirring thoroughly. Adjust seasoning to taste.

Grill the sausages on the braai or on/under a grill, until just done and juicy.

Serve two pieces of wors for each person on top of buttery mash topped with a generous helping of sauce. Sprinkle some finely chopped fresh coriander over the top.

Recipe reprinted with permission of Tony Jackman.
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