Sausage filled mielie roosterkoek with mustard sauce

8 servings Prep: 20 mins, Cooking: 20 mins
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Roosterkoek and sausage is a camp staple. Next time, add some mielies to your dough and serve it with mustard sauce.

By Food24 June 01 2015
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Ingredients (19)

4 cup flour — bread
10 g Superbake Instant Yeast
1 tsp salt
1 cup water — lukewarm
fresh parsley — or basil, finley chopped
12 sun-dried tomatoes — finely chopped
2 cheddar cheese — grated
1/2 cup sweetcorn — on the cob
1 cup milk
1 cornflour
2 water
2 cheddar cheese — grated
cayenne pepper — pinch
1 mustard
salt — to taste
3 honey
6 soy sauce
1/2 tsp garlic — cloves, crushed
500 g sausages — chicken or pork
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Combine the flour, yeast and salt in a bowl. Add the lukewarm water. Knead for 10 minutes and set aside in a covered dish until the dough has doubled in volume. Knock back the dough and divide into 8 flat rolls.

Combine the rest of the ingredients and divide the mixture between the dough circles. Fold the dough around the filling to form a flat roosterkoek. Set aside under a cloth to rise for 20 minutes. Braai over hot coals until golden brown.

Mustard sauce :
Bring the milk to a boil in a potjie. Mix the cornflour with the water into a smooth paste. Stir it through the milk. Keep stirring until the mixture thickens. (Add more cornflour paste if you prefer a thicker sauce.)

Lower the heat and add the cheese, cayenne pepper and mustard. Remove from the heat. Season to taste.

Sausage :
Combine the honey, soya sauce and garlic. Drizzle the mixture over the sausage. Fry in a pan or braai over hot coals until cooked.Remove from the heat and cut into pieces. Serve with the hot roosterkoek and the mustard sauce.

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