One of our favourite meals of the week, has to be Sunday brunch. A meal that keeps us going for at least 8 hours until dinner time. I like to serve this meal (ooops, I mean ‘meat’) with either scrambled, fried or poached eggs, grilled tomatoes and onions. However, I think you have to agree that with this kind of meal a delicate slice of toast just ‘aint gonna make it!’ So, savoury muffins with either regular breakfast sausage or boerewors (South African Sausage) takes pride of place. As it so happens, when I showed my husband the accompanying photograph he said “you’ve forgotten the mushrooms”. I’m sure you’ll agree that there isn’t mush-room to add anything else to this plate!
Boerewors Muffins
Servings
12 Servings
Ingredients
- 4 cups flour
- 2 tsp sugar
- 1 tsp salt
- 2 tsp rapid rising dry yeast
- 3 cups warm water
- 1/4 cup oil
- 1 package of boerewors or sausage
- Optional: grilled tomatoes fried onions, mushrooms, eggs, macon etc.
Instructions
- Place flour, sugar, salt and yeast into a large bowl. Add water and oil and mix until well combined.
- Note: This is a very wet and sticky dough.
- Allow to double in size for about 1 hour, covered.
- In the meantime cut breakfast sausage or boerewors into two inch pieces and fry until golden brown on the outside. Don ‘t cook them through until completely done as they still need to bake in the oven with the muffin, where they will cook through and brown-up while baking. Allow to cool.
- ‘Punch’ the dough down. Take a piece of dough about the size of a golfball and place into well oiled muffin tins, about half way up the muffin cup.
- Allow to rise for a further 20 – 30 minutes until double in size.
- Place a cooled 2 inch piece of breakfast sausage/ boerewors across the top of the muffin and bake for 15-18 mins until golden brown.
- Serve with grilled tomatoes, fried onions, mushrooms, eggs, macon, frankfurters and dare I say it a couple of slices of fried salami, and grilled minute steak if you have the need!!
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