Farmer Sausage with Pep­per Rel­ish


SAVEUR - - Contents -

To­tal: 50 min.

Ask any South African the first thing they buy for a braai. They’ll tell you it’s boerewors,” says butcher Andy Fen­ner. Uniquely South African, boerewors is a sausage made from ground beef, roasted co­rian­der seeds, salt, and vine­gar, thrown on the grill and some­times served in a bun. In­stead of mus­tard or ketchup, Fen­ner opts for a home­made chakalaka, a spicy pep­per rel­ish local to the re­gion.

For the sausages: 8 boerewors or an­other spiced beef or pork

grilling sausage (about 2¼ lb.) 1 Tbsp. olive oil 8 hot dog buns, toasted if de­sired

For the chakalaka:

3 Tbsp. olive oil 1 large yel­low onion, finely chopped (2 cups)

Salt 1 each green, red, and yel­low bell pep­per,

finely chopped (4½ cups to­tal) 2 Tbsp. mild curry pow­der

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.