Boerewors Belt FTW – #fiftybuckstofeedfour

July 4, 2013

That time of the week again… #fiftybuckstofeedfour time. For some reason the household has been loving boerewors lately – loving. So the meaty protein part was sorted – boerweors it would be. Butternut was on some super cheap, bargain special – veggie sorted – butternut mash. Something saucy, something saucy…. chunky tomato – done. Obviously the mash had to have a bit of a kick, so I turned to my ‘go to’, add some ‘oomph to meals’ miracle worker – roast, squishy garlic…



Boerie, Garlicky Butternutty Mash & Tom Tom Chunky Sauce

1 whole garlic bulb, sliced in half

glug glug of o.oil

Magic Maldon & black pepper burst

1 pack lamb/beef/mutton boerewors

few sprigs fresh thyme (or dried)

1 butternut, peeled, cubed & boiled

Whack the oven up to 200C. Chuck the garlic in an ovenproof dish – add some o.oil & a good amount of s+p – roast until squishy & golden (about 20 minutes). Heat a non-stick frying pan, throw the boerie in there with the thyme & fry over high heat (I like the outside crispy & the inside juicy). Mash the butternut, add the squishy garlic & season with s+p. Serve together with a chunky tom tom sauce.

*For the chunky tom tom sauce – heat a glug of o.oil in a saucepan. Fry a small chopped onion until golden, add 2 chopped garlic cloves, some dried rosemary, a pinch of dried chilli flakes & 1 tin of chopped tomatoes. Add 1 tsp (5ml) sugar & some s+p. Simmer for 20 minutes until reduced & thick.*



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