Name: Sosatie wors and buttery mash
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: serving
Cuisine: Beef
Ingredients: 1 boerewors; 3 Tbs butter; 3 Tbs cream or full cream milk; salt and freshly ground black pepper to taste; 1 onion medium, finely chopped; 2 garlic cloves, crushed; 1 tinned tomatoes chopped Italian; chutney; 2 tsp english mustard; 1 tsp turmeric ground; 1 red chilli finely chopped; 1 white wine semi-sweet; salt and freshly ground black pepper to taste

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Ingredients (13)

boerewors

Mash:

3 Tbs	butter
3 Tbs	cream — or full cream milk
	salt and freshly ground black pepper — to taste

Sauce:

1	onion — medium, finely chopped
2	garlic — cloves, crushed
1	tinned tomatoes — chopped Italian
	chutney
2 tsp	english mustard
1 tsp	turmeric — ground
1	red chilli — finely chopped
1	white wine — semi-sweet
	salt and freshly ground black pepper — to taste

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Method:

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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