Category Archives: Wors / Sausage

WORS KOS IDEES
Santi Evert Erasmus:
Ons ook moeg geraak vir wors net so.
In 3 cm stukkies gesny, repe spek om elke stuk gedraai dwars oor die gesnyde kante. Afwissellend met stukke uie, green, red, yellow peppers en baby marrow op sosatie stokke geryg, liggies met olyf olie gekwas en op die vuur gebraai. Boereworssosaties.
Anuchka En Hendrik Botha:
Braai wors (in klein sirkels gesny so 1 cm)
Gooi 2 min beef noodles by met sy sous pakkie.
Blikkie kerrie groente en melk tot noodles gaar is en geniet.
Josh-lin Schereka:
Remove from the casing and make meatballs.
Cook the wors. Set aside. Fry an onion till soft. Chop the wors into rings and add to the onions. Add chopped green pepper. A bit of chilli and paprika if you like. Add 2 tins baked beans. Continue reading→

FRIKKADELLE GEMAAK VAN BOEREWORS
500 g boerewors, vel afgetrek
60 g rosyne
410 g blikkie red “kidney beans”, water af gegooi
1 handvol gekapte pietersielie

Meng alles saam en vorm in balletjies (ek kry 12 uit).
Pak in ‘n oondpan en bak in die oond by 180°C tot gaar.

Sous:
Braai 2 gekerfte uie, groen soetrissie (opsioneel) en knoffel (na smaak) tot sag. Voeg die volgende by: Continue reading→

VLEISLAND SE BOEREWORS
7 kg maer beesvleis of wildsvleis
3 kg vet, (sagte beesvet, BEES brisketvet, of skaapsterte)
180 gram sout
60 gram koljander
20 gram swart peper
10 gram fyn naeltjies
20 gram fyn neutmuskaat (Nutmeg)
Dan gooi ek so 150 ml Worcestersous by en na ek klaar alles saam gemaal het dan
750 ml yswater

Meng goed deur met die hande en stop in 24/26 skaapderms. Continue reading→

PADDA IN DIE GAT MET ROU WORS
200 ml ongesifte koekmeel
1 ml sout
1 eier
125 ml melk
125 ml water
500 gram rou boerewors
15 ml botter

Meng al die bestanddele behalwe die wors en botter saam.
Laat beslag 1 uur rus.
Voorverhit oond tot 180 ºC
Prik die wors en plaas dit in ‘n oondvaste bak. Stip met botter.
Verhit dit in die oond tot goed warm.
Giet die beslag oor die warm wors. Bak dit sowat 45 min lank.
Foto: Benhet Nieuwenhuis

APPLE PORK SAUSAGES SERVED ON RED CHILI TURNIPS
Served with zucchini and beetroot “spaghetti” and fresh avocado.
55 g beetroot shredded in spaghetti shape per person (24 calories per person)
100 g zucchini shredded in spaghetti shape per person (17 calories per person)
Steam the beetroot and zucchini. Add maldon salt to taste (0 calories)
Add 1 tablespoon butter to veggies per person (100 calories per person)
50 g sliced turnip per person (14 calories per person)
Maldon salt to taste (0 calories)
Pork apple sausage, 263 g per person
(150 calories per 100 g)
Fresh avocado, 127 g per person (160 calories per 100 g)
Lemon juice and maldon salt (0 calories)
Put sliced turnips and pork sausages in instant pot, add maldon salt and 3 teaspoons chili spread (25 calories per teaspoon). Cook for 45 minutes on high. Brown in oven. Serve sausages and turnips on beetroot and zucchini “spaghetti”.
Recipe and photo: Annie Goussard Newton

IDEES MET WORS
Zelda Ellis:
Maak wors kerrie: Heerlik. I will give you my recipe out of my head now as I make it: Fry one chopped onion. Add curry powder and spices. Cut raw wors into pieces of about 2-3 cm. Add to your onion and spices. Stir fry them until brown. Add chutney and sweet chilli sauce. Add a little water in need. Add cubed potatoes and cook until potatoes are soft. I cube my potatoes quite small as the wors cooks through quickly. I also add carrots and peas but this is optional. Serve on rice.
Christine Janse van Rensburg:
Ryg wors uit, vorm in balletjies crush ‘n groot pak skyfies bo-oor, gooi baie kaas oor en bak in oond.
Elsabie Templeton:
Maak spaghetti Bolognese met dit. Druk die vleis uit die derm en rol in balletjies (Dis reeds gesout en gespesery) en panbraai terwyl jy ‘n Napoletana sous maak en spaghetti gaarmaak. Bedien die balletjies vleis bo-op die pasta en gooi die sous oor. Continue reading→