Recipe Boerewors with butter beans, garlic and leeks

0
Ask your local butchers if they have boerewors - many Kiwi butchers make them now.

Sam Manning

Ask your local butchers if they have boerewors – many Kiwi butchers make them now.

Boerewors (I love saying that word) means peasant sausage in Afrikaans and is a big part of South African cuisine. No braai (barbecue) is complete without one.

Lots of butchers in New Zealand now make boerewors, which I am extremely grateful for. You can add a little dry white wine to the leek mixture before removing it from the heat, just to give it a little kick. An absolutely dreamy dinner on a stormy night.

BEAN, GARLIC AND LEEK BOEREWORS

PREPARATION TIME: 10 MINUTES

COOKING TIME: 1 HOUR

SERVES: 3-4

INGREDIENTS

Olive oil

1 tablespoon of butter

3 garlic cloves, finely chopped

2 leeks, green section removed, finely chopped and washed

1 can butter beans, washed and drained

Pinch of chili flakes, to taste

Sea salt and black pepper, to taste

About 1-1.5kg boerewors sausage (use your judgment on this)

A small handful of flat-leaf parsley, coarsely chopped

READ MORE:
* Dinner Sorted: Three Easy Meals to Beat the Daily Dinner Blues
* Nadia Lim’s Simple Lock Food Leftovers
* Recipe: pumpkin lasagna
* Mushroom soup and leek and blue cheese pie to share

METHOD

  1. Preheat the oven to 200°C in convection.

  2. In a fire and oven safe saucepan or a shallow saucepan over medium heat on the stove, add a little oil and the butter and let melt and bubble. Follow with the garlic and cook gently for several minutes until tender and fragrant, then follow with the chopped leek. Cook gently for about 10 minutes, until the leek is tender and begins to caramelize. Stir in the butter beans. Add the chili flakes and salt and pepper to taste.

  3. Arrange the boerewors on top and drizzle with oil. Roast for about 35-45 minutes, until the boerewors are browned and caramelized on top, and cooked through. Do not prick the casing, as this will dry out the boerewors.

  4. Sprinkle with parsley and serve.

Share.

Comments are closed.