Sausage filled mielie roosterkoek with mustard sauce
|4 cup||flour — bread|
|1||dried instant yeast|
|1 cup||water — lukewarm|
|fresh parsley — or basil, finley chopped|
|12||sun-dried tomatoes — finely chopped|
|2 handful||cheddar cheese — grated|
|1/2 cup||sweetcorn — on the cob|
|2||cheddar cheese — grated|
|cayenne pepper — pinch|
|salt — to taste|
|6 Tbs||soy sauce|
|1/2 tsp||garlic — cloves, crushed|
|500 g||sausages — chicken or pork|
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.
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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