Boerewors – variations on a theme

I find boerewors pleasant both hot and cold so I tend to cook more that I can eat at a sitting.

I was raised to believe that it could only be grilled or barbequed/braaied.

However baking/roasting in the oven is easier.

Could I suggest the following?

    Bread support.

Place enough slices of bread on a tray under the boerewors to make a bed for the Boerewors and then place the tray in the oven to cook. I cooked the boerewors in the oven at 180deg C until cooked turning halfway through. In more scientific terms, put in the oven at the beginning of “Neighbours”, turn at the beginning of “Home and Away.” and it will be ready to eat at the end of “Home and Away”.  Vary to your own tastes. I like my sausage a little dry. The bread sort of fries in the dripping from the sausage.

Eat with the relish or salad of your choice, I like a puttanesca variant.

    Polenta/Pap/Sadza

Using the standard yellow polenta, I have used freshly cooked polenta as a base to cook the boerewors. The polenta sort of roasts. The sausage stays moist and may not brown as easily. Again the polenta will absorb the dripping off of the sausage.

The bread will not receive the Heart Foundation seal of approval.

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2 Responses

  1. […] Original post by billibaldi […]

  2. I am trying this next week. 🙂

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