1. Boerewors Pastry Bites
A world of flavour right down to the very last morsel, these gorgeous pastry bites will be a hit at any get-together. The combination of fragrant boerewors, parmesan and sweet chilli works wonders with the puff pastry, while a garnish of olives and Peppadews® provide the perfect final touch. Serve these as starters or canapés and get ready to look like a pro.
Serves: 8 as canapés
Ingredients:
250 g packet puff pastry
60 ml (50 g) grated Parmesan cheese
125 ml (½ cup) sweet chilli sauce
About 250 g Championship Boerewors, lightly cooked and cut into pieces
60 ml (50 g) pitted black olives
125 ml (100 g) Peppadews® piquanté peppers
Method:
1. Preheat the oven to 180°C.
2. Roll out the pastry on a lightly floured surface. Cut circles or squares of about 7 cm. Place onto a greased or lined baking tray, leaving enough space in-between.
3. Sprinkle Parmesan cheese over and place half a teaspoon of sweet chilli sauce on top.
4. Place a piece of boerewors on top of the sauce. Bake in the preheated oven for about 15 minutes.
5. Chop the olives and peppers coarsely and place a little on top of each pastry bite when it comes out of the oven. Serve warm.
Recipe supplied by Championship Boerewors
2. Boerewors and Halloumi Salad
Few things compare to the soft texture and creamy taste of fried halloumi. It works beautifully in crisp salads and, in this recipe, goes hand-in-hand with boerewors to make for an extraordinary meal. A touch of lemon and fresh herbs give the salad an extra burst of flavour, while the homemade salad dressing brings it to perfection. Use this salad recipe for a substantial light meal or mid-week lunch.
Serves: 4 - 6
Ingredients:
About 400 g thin Championship Boerewors
About 15 ml (1 tbsp.) sunflower oil
5 ml (1 tsp.) chopped fresh coriander
5 ml (1 tsp.) chopped fresh parsley or 3 ml (1/2 tsp.) dried parsley
5 ml (1 tsp.) crushed garlic
30 ml (2 tbsp.) fresh lemon Juice
About 6 baby corn, halved
3 ml (1/2 tsp.) salt for water
260 g (1 block) halloumi cheese, sliced into 1 cm strips
30 ml (2 tbsp.) sunflower oil for coating
200 g (1 pack) mixed salad leaves
100 g cherry tomatoes, halved
Dressing
60 ml (1/4 cup) sunflower oil
15 ml (1 tbsp.) wholegrain mustard
30 ml (2 tbsp.) white balsamic vinegar
10 ml (2 tsp.) castor sugar
Method:
1. Slice the boerewors into about 2 cm pieces or bite-sized pieces. Heat oil in a heavy-based saucepan. Add boerewors, coriander, parsley, garlic and lemon juice. Fry until boerewors is cooked through. Set aside.
2. Boil the baby corn in salted water for about 3 minutes. Drain and place the baby corn in cold water for 3 minutes. Drain and set aside.
3. Coat each slice of halloumi cheese with oil and then fry in a non-stick pan for about 1 minute on each side or until golden brown. Slice each cooked halloumi strip into quarters or 2 cm pieces.
4. Assemble the salad by first mixing the salad leaves, baby corn and cherry tomatoes together. Top the salad with the boerewors and halloumi cheese. Serve with the dressing.
Dressing
1. Whisk all the dressing ingredients together.
Recipe supplied by Championship Boerewors
3. Boerewors Burritos
We couldn’t think of a better basis for tortilla fillings than succulent, lip-smacking boerewors. In this burrito recipe, red kidney beans not only add an extra dose of protein to the meal, but absorb the mixture’s flavours beautifully. Garnished with a dollop of sour cream and a touch of spring onion, you’ll be serving wraps with flair that are perfect for a night in.
Serves: 4 - 6
Ingredients:
Filling
About 450 g thick Championship Boerewors, casing removed
410 g can tomato and onion mix
5 ml (1 tsp.) finely chopped garlic
10 ml (2 tsp.) tomato paste
5 ml (1 tsp.) salt
5 ml (1 tsp.) ground coriander
5 ml (1 tsp.) paprika
3 ml (½ tsp.) peri-peri
410 g can red kidney beans, drained
410 g can sweetcorn
250 ml (1 cup) water
Tortillas and toppings
6 ready-made tortilla wraps
250 ml (1 cup) grated Cheddar cheese
230 g tub cream cheese
2 spring onions, chopped
Salt and fleshly ground black pepper to taste
Method:
Filling
1. Heat a heavy-based saucepan. Add all the filling ingredients to pan and mix well.
2. Simmer, without lid, for about 30 minutes, stirring frequently.
Tortillas and Toppings
1. Heat the ready-made tortilla wraps per instructions on package (heat in the microwave or oven for a few minutes).
2. Divide the boerewors mixture between the tortillas, in a line down the centre of each tortilla. Top the boerewors mixture with Cheddar cheese and fold the bottom of each tortilla to the centre and then fold both sides towards the centre.
3. Top each tortilla with 15 ml (1 tbsp.) cream cheese. Garnish with chopped spring onion and season with salt and pepper.
Recipe supplied by Championship Boerewors
4. Boerewors Gnocchi
This exquisite recipe combines a couple of classics to produce an ultimately incredible meal. Boerewors goes from being a braai classic to a gourmet meal must-have in this gorgeous gnocchi recipe. Using the meat as a basis for a tasty marinara sauce makes it an extra wonderful companion to the soft dough dumplings. We recommend serving this with a leafy salad on the side.
Serves: 5
Ingredients:
Marinara Sauce
15 ml (1 tbsp.) olive oil
1 medium onion, finely chopped
2 cloves garlic, finely chopped
1 medium tomato, chopped into blocks
5 ml (1 tsp.) sugar
30 ml (2 tbsp.) chopped fresh basil or 10 ml (2 tsp.) dried
45 ml (50 g) tomato paste
125 ml (½ cup) water
1 ml (pinch) salt
About 500 g thick Championship Boerewors, casing removed
60 ml (¼ cup) chopped fresh parsley or 20 ml (4 tsp.) dried
Gnocchi
500 g gnocchi
30 ml (25 g) grated Parmesan cheese
Extra chopped fresh parsley for garnishing
Method:
Sauce
1. Heat oil in a heavy-based saucepan. Add onion and garlic and sauté until soft. Add tomato and cook until soft. Add the sugar, basil and tomato paste and stir to combine.
2. Add the water and leave to simmer for a few minutes over low heat. Season with salt.
3. Place the boerewors in a heated pan and separate it with a wooden spoon or fork to resemble mince. 4. Cook until the meat is well-browned. Remove from the heat and stir in the parsley.
Gnocchi
1. Cook the gnocchi according to the instructions on the packaging. Place the cooked gnocchi in a serving dish, add the sauce and spoon the mince on top.
2. Garnish with Parmesan cheese and parsley.
Recipe supplied by Championship Boerewors
5. Mini Boerewors Burgers
Try this easy boerewors burger recipe at your next summer’s day braai. It puts a fabulous spin on the traditional hamburger, combining the best of two meals all in one. With the distinct flavour of boerewors served up alongside a herby pesto mayo, you’ll be going on a taste exploration unlike any other.
Preparation: 20 minutes
Cooking: 20 minutes
Makes 4 mini burgers
Ingredients:
4 mini hamburger rolls
400-500 g thin Championship Boerewors, rolled into 4 small spirals and with a cocktail stick
15 ml (1 tbsp.) basil pesto mixed with 80 ml (1/3 cup) mayonnaise
4 cos lettuce leaves
8 slices mozzarella cheese
1 red onion, sliced into rings
1 can (400 g) tomato and onion mix, mixed with one chopped fresh tomato and a glug of sundried tomato pesto
Method:
1. Preheat the oven to 180 °C or prepare braai coals.
2. Halve the rolls horizontally and toast lightly.
3. Cook the wors in the oven, on a griddle pan or over the coals.
4. Spread the bottom half of each roll with pesto mayonnaise.
5. Follow with a lettuce leaf and two slices of cheese, then a wors spiral and some onion rings.
6. Top with a spoonful of tomato and onion mix and cover with the other half of the roll. Keep in place with a cocktail stick.
Recipe supplied by Championship Boerewors
6. Roosterkoek Boerewors on a Stick
With a warm place in the hearts of many South Africans, fresh roosterkoek is welcome at any outdoor get-together. In this braai recipe, the classic bread is wrapped around another favourite – boerewors – to bring you an extra special smoky treat. Just remember to make sure your fire isn’t too hot, the bread dough can end up burning without being cooked properly on the inside.
Preparation: 25 minutes
Cooking: 20-30 minutes
Serves: 4
Ingredients:
Roosterkoek Dough
1 000 ml (4 cups) cake flour
4 ml bicarbonate of soda
8 ml cream of tartar
5 ml (1 tsp.) salt
60 ml (¼ cup) butter
375 ml (1½ cups) buttermilk
Wors
400-500 g thin Championship
Boerewors, cut into lengths
Sweet Mustard
30 ml (2 tbsp.) wholegrain mustard
30 ml (2 tbsp.) Dijon mustard
30 ml (2 tbsp.) honey
Method:
1. Preheat the oven to 180 °C.
2. Dough: Sift all the dry ingredients, rub in the butter, add the buttermilk and mix until a stiff dough forms. Roll into a 5 cm thick roll and cut into 2 cm slices. Press the slices to flatten slightly.
3. Wors: Push a long kebab stick lengthwise into each piece of wors and cook over the coals or in a large saucepan. Wrap a layer of dough around each wors and bake until the dough is done, about 20 minutes. Or, cook over slow coals (you can wrap foil around the ends of the wors to prevent overcooking).
4. Sweet mustard: Mix all the ingredients.
Recipe supplied by Championship Boerewors
7. Boerewors and Butter Bean Salad
This flavoursome butter bean salad recipe is packed with protein, making for a meal that’s both filling and utterly delicious. Boerewors brings a distinct flavour to the dish, while a lemon dressing makes for a lovely, refreshing finish. A fabulous quick meal, you can easily make this your go-to for a packed lunch or light dinner.
Serves: 4 - 6
Ingredients:
10 ml (2 tsp.) cooking oil
1 medium onion, thinly sliced or chopped
410 g can butter beans, drained
1 medium tomato, cut into cubes
Salt and freshly ground black pepper to taste
60 ml (¼ cup) fresh lemon juice
10 ml (2 tsp.) sugar
150 g (¼ head) lettuce of choice
250 g thin Championship Boerewors, cooked and cut into pieces
Method:
1. Heat the oil in a heavy-based saucepan. Add onion and sauté for a few minutes until soft.
2. Spoon onion into a mixing bowl. Add the beans, tomato and seasoning and mix well.
3. Mix the lemon juice and sugar. Drain the excess oil from the pan and add to the lemon juice mixture.
4. Wash the lettuce and spread it out onto a serving dish. Place the bean mixture on top of the lettuce and top it off with pieces of Boerewors. Drizzle the lemon juice dressing over the salad and serve.
Recipe supplied by Championship Boerewors
8. Boerewors Nachos and Tomato Salsa
What better way to kick off the weekend than with a fun Friday night meal like nachos? Here, we’ll show you how to put together this meal with all its crunchy, cheesy goodness and make a fresh, tasty salsa to serve with it. Best of all, this nachos recipe also uses some yummy boerewors that gives it an extra flavour boost.
Serves: 4 - 6
Ingredients:
Nachos
500 g thin Championship Boerewors
500 g Doritos crisps (sweet chilli flavour)
375 ml (1 ½ cups) grated Cheddar cheese
Salsa
15 ml (1 tbsp.) sunflower oil
2 medium onions, coarsely chopped
About 3 medium tomatoes, chopped
1 medium green pepper, coarsely chopped
15 ml (1 tbsp.) tomato paste
Salt and freshly ground black pepper to taste
Method:
1. Preheat oven to 180°C.
2. Cut the boerewors into about 1 cm pieces. Fry in a heavy-based saucepan, with a little water until cooked. Remove the boerewors from the pan and set aside.
3. Salsa: Heat the oil in a heavy-based saucepan and sauté the onions, tomatoes, green pepper and tomato paste until soft. Add seasoning and remove from heat.
4. Place crisps in an ovenproof dish or plate. Spoon the salsa and boerewors pieces over the crisps and top with grated cheese.
5. Place under oven until the cheese has melted. Serve warm.
Recipe supplied by Championship Boerewors
9. Potato, Lentil and Boerewors Curry
One of our favourite ways with boerewors, this curry recipe has all the right flavours and spices to create a mouthwatering meal. The lentils not only add some texture to the dish, but some superb nutritional value too. And, with potatoes in the mix, the curry can easily become a one-pot dinner fit for the whole family.
Serves: 6
Ingredients:
About 600 g thick Championship Boerewors
About 300 ml water
15 ml (1 tbsp.) medium curry powder
8 ml (1 ½ tsp.) ground cinnamon
8 ml (1 ½ tsp.) ground cumin
8 ml (1 ½ tsp.) ground coriander
8 ml (1 ½ tsp.) turmeric
Salt and freshly ground black pepper to taste
15 ml (1 tbsp.) tomato paste
30 ml (2 tbsp.) sunflower oil
1 medium onion, finely chopped
1 clove garlic, chopped
20 ml (4 tsp.) finely grated fresh root ginger
2 bay leaves
4 ½ medium potatoes, peeled and quartered
410 g can lentils, drained
Method:
1. Cut the boerewors into 2 cm pieces and set aside.
2. Combine the water, spices and seasoning together and mix well. Add the tomato paste and set aside.
3. Heat the oil in a heavy-based saucepan. Add the onion, garlic, ginger and bay leaves and sauté for about 2 minutes until soft.
4. Add the boerewors pieces to the onion mixture and mix well. Add the water mixture to the saucepan.
5. Cook on a high heat for about 10 minutes. Reduce heat and add the potatoes. Simmer over low heat until the potatoes are cooked.
6. Add the lentils and continue to simmer for another 5 minutes. Remove from heat and serve warm.
Recipe supplied by Championship Boerewors
10. Smoor Tertjies
Smoortjie is a much-loved South African relish and the main inspiration behind these beautiful savoury tartlets. Here, we’ll also give you an easy method for making the pastry crust and show you how the clever use of a muffin pan allows you to create something truly special. Topped with some boerewors and a bit of cheese, you end up with canapés that are both uniquely local and fit for a king.
Serves: 12 as canapés
Ingredients:
Pastry
750 ml (3 cups) cake flour
5 ml (1 tsp.) salt
250 g cold margarine
250 ml (1 cup) Amasi (sour milk)
Filling
410 g can tomato and onion mix
15 ml (tbsp.) chutney or apricot jam
15 ml (1 tbsp.) Worcestershire sauce, optional
5 ml (1 tsp.) cornflour, dissolved in a little water
About 250 g thin Championship Boerewors, cooked and cut into pieces
60 g feta cheese, crumbled OR Cheddar cheese, grated
Chopped fresh parsley for garnish
Method:
Pastry
1. Sift the flour and salt together three times.
2. Grate the margarine into the flour and rub in slightly to resemble coarse breadcrumbs.
3. Add the Amasi and mix in with a knife until combined. Tum out onto a lightly floured surface and gently combine all the loose pieces and flour with your hands. Cover with plastic wrap and refrigerate for 3 - 5 hours.
4. Remove from the fridge and place on a working surface to rest for 45 - 60 minutes.
5. Preheat the oven to 180°C. Grease or line a muffin pan with nonstick spray.
6. Roll out, fold and roll again, repeating 3 - 5 times.
7. Roll out the pastry on a lightly floured surface. Cut circles or squares that are large enough to line each of the holes of the muffin pan. Line each hole with pastry.
Filling
1. Heat the tomato and onion mix in a heavy-based saucepan over medium heat. Add the chutney and Worcestershire sauce. Add the cornflour and simmer for 5 minutes, stirring occasionally.
2. Spoon the smoor mixture into the pastry holes and bake in the preheated oven for about 10 minutes or until golden brown. Remove from oven.
2. Layer three pieces of Boerewors onto the smoor. Sprinkle cheese over and return to the oven until light brown. Garnish with chopped parsley.
Recipe supplied by Championship Boerewors
