If you are a dude, living on your own, you probably have boerewors in your freezer right now. So dudes, this one is for you. Surprise the love of your life, or your buds to a delicious dinner. They won’t believe it!
Boerewors has to be as authentically South African as you can get. Everyone loves boerewors. And this spicy meaty sausage is damn tasty and versatile. The best way is to enjoy this Kameelhout Boerewors on the braai with the rest of his braai buddies, like steak and chops. But on its own, the humble boerewors shines in this amazing dish of Boerewors and Roasted Tomato Risotto.
Ingredients for Boerewors and Roasted Tomato Risotto:
- 15 ml olive oil.
- 500 gr Kameelhout boerewors/ or any spicy sausage.
- water for cooking wors.
- 3 tablespoons butter.
- 1 x onion, chopped fine.
- 1 – 2 garlic cloves, minced.
- 1 1/2 cups Arborio rice (risotto rice).
- 100 ml white wine.
- 4 cups beef stock.
- 2 teaspoons mixed dry herbs.
- 1 punnet cherry/rosa tomatoes (200gr)
- Olive oil to drizzle tomatoes.
- 3/4 cup grated parmesan cheese.
- salt and pepper to taste.
Method for Boerewors and Roasted Tomato Risotto:
- In a medium saucepan, heat the olive oil and brown the wors on both sides, add 1/2 cup of water to the pan and cover to cook. Remove wors from pan. Set aside to cool.
- Add melted butter to the same pan (leave the delicious fatty wors goodness behind) and sauté the onion and garlic until translucent. Add the rice and sauté for another few minutes. Deglaze the pan by adding the wine, reduce the heat and cook until all the liquid has been used up. Gradually add the stock little by little until the rice is sticky and al dente. Season with salt and pepper and dried herbs.
- In the meantime add the tomatoes to an oven safe tray, drizzle with olive oil and grill until broken and soft.
- Cut the wors in 5cm rounds and add it to the risotto, as well as the tomatoes. Serve with parmesan.
It is amazing what you can do with a pack of boerewors. Dust off those aprons, dudes. Also, risotto freezes like a dream