Boerewors meatballs with Pap and Sauce

This is for expats who can’t buy Boerewors when the craving hits!

Shape the mixture into meatballs or sausages which you can cook as is or put into skins if you really want to go to all that trouble …. I prefer not to.

  • 500g minced beef
  • 300g minced pork
  • 15ml whole coriander seeds – heat in dry saucepan until slightly scorched and then crush in a mortar and pestle
  • 9ml salt
  • 30ml malt vinegar
  • Freshly ground black pepper
  • Pinch of ground cloves
  • Freshly grated nutmeg
  • 1.5ml ground allspice
  • 2.5ml mixed herbs
  1. Mix all ingredients well and stand for a while for the flavours to develop – (I place in the fridge for 24 hours)
  2. Roll into sausage shapes or meat balls and fry in a little oil until almost cooked – DON’T OVERCOOK
  3. Keep warm out of pan
  4. Don’t wash the pan

SAUCE:

  • 1 medium onion chopped
  • 2.5ml ground coriander seeds
  • 1 x 400g tin of chopped tomato
  • 2.5ml sugar
  • Pinch allspice
  • Salt and freshly ground pepper to taste
  • Fresh parsley chopped
  1. Fry the onion in the same pan as the meatballs, adding a little oil if necessary
  2. When the onion turns ‘glassy’ add the coriander and stir until fragrant
  3. Add the tomato, allspice,and sugar
  4. Simmer until the onion is soft
  5. Add the meatballs or sausages and heat until they are just cooked
  6. Remove from the stove
  7. Add salt and pepper to taste and
  8. Serve on pap or rice or mashed potatoes with the parsley (or fresh coriander) sprinkled over the top.

LEKKER!

One thought on “Boerewors meatballs with Pap and Sauce

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