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
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
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Preheat the oven to 200°C in convection.
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.
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.
Sprinkle with parsley and serve.