Boerewors (boor-uh-vors) – literally means ‘farmers sausage’ in Afrikaans. A savoury sausage developed by the farmers some 200 years ago. Spiced predominantly with coriander, nutmeg, salt and pepper. If you are unable to get Boerewors then your favourite delicately spiced beef sausage will still do the trick.
Pap ( ‘pup’) is known as mielie meal or maize meal in south Africa. Once this corn meal is mixed with water and boiled until firm (almost like Polenta) it starts taking on it’s characteristic ‘pap’ form.
‘Pap and wors’ served with a savoury tomato sauce is South African food at its most traditional !
This recipe is a simple twist on traditional “pap & wors”. The novelty being that the boerewors and mealie ‘pap’ are threaded onto a stick, glazed and then braaied (grilled on the BBq). The only problem with this finger friendly way of serving the ‘pap and wors’ is the braaier (griller) and his friends stand around the fire chatting, sipping on beers and eating the kebabs before they even get to the table! So you may as well give them the dipping sauce upfront!
Glazed “Pap and Wors” Kebabs with Tomato Dip
Servings
Ingredients
- 2 lbs Boerewors such as Jack’s Gourmet Boerwors
- 12 wooden kebab sticks
- 1 ½ cups corn meal
- +/- 3 cups boiling water follow cooking instructions on packet
- 1 tsp salt
- 1 x 6 – 7 oz small size can creamstyle sweetcorn
- 1 cup sweet chilli sauce
- ½ cup chutney mild/hot or 2 Tbl mild tomato salsa mixed with 1 Tbls apricot jam
- 1 x 14 oz can tomato and onion mix
- 1 Tbls apricot jam
- 1 Tbls cornstarch dissolved in 1/2 cup cold water
Instructions
- Make up corn meal as per instructions on packet. Remember, you want the corn meal to be firm enough to roll into balls when cool.
- Once all corn meal is cooked, add canned sweetcorn and mix well.
- Reduce heat to low and allow to simmer, covered, for 15-20 minutes.
- While corn meal is cooking, place the defrosted boerewors into the microwave and cook for about 8 – 10 minutes on high (cover meat with paper towel). You can also fry it over low heat on top of the stove. Leave the wors to cool, then cut into 1 1/2 ” – 2 ” pieces.
- (The boerewors must be cooked and cooled beforehand so that it doesn’t fall apart when threaded onto the sticks.)
- Remove corn meal from pot and allow to cool in a bowl.
- Soak sticks in water (prevents burning when BBQ-ing).
- When corn meal has cooled, roll spoonfuls into small balls (smaller than golf balls).
- Thread pieces of wors and corn meal balls all the way along a kebab stick (press the balls firmly around the stick), leaving approximately 2 inches at the bottom for holding.
- Paint the whole kebab (the meat and corn meal balls) with the glaze (chutney and sweet chilli sauce).
- Braai (BBQ) the kebabs until golden brown. Remember, they are already cooked so all you need to do is brown them, heat them through and serve with dipping sauce below.
- DIPPING SAUCE (This sauce can be made in advance and reheated.)
- Combine tomato and onion mix with apricot jam and dissolved corn flour in a pot and bring to the boil. Once boiling turn down the heat and allow to simmer for a minute or two, stirring continuously.
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