Having first tried boerewors during my trip to South Africa, I have since longed for that unique flavour and have failed to find it. That is, until now!
Manchester based K’s Wors have recently launched, bringing the authentic taste of South Africa to our plates. They contain more meat content than regular sausages and a thicker casing so they stand up well to being sliced and added to dishes. With that in mind, I added them to my favourite sauce for a warming winter dish that is a staple in my house at this time of year.
Ingredients – Serves 2
One K’s Wors Chilli and Garlic Boerewors
Two Stems of Tomatoes on the vine
Two Cloves of Garlic – Crushed
A Glug of Olive Oil
A Sprinkle of Mixed Herbs
400g of Fresh Pasta
Method
Grill the Boerewors until cooked.
Preheat the oven to 180 degrees, or equivalent. Place the tomatoes on a preheated baking tray and drizzle with the olive oil, garlic and mixed herbs. Roast in the oven until the skins have wrinkled, around 30 minutes. Remove the vines and put the rest of the mixture into a blender and pulse until fairly smooth. I like mine with some chunks still but, if you prefer your sauce smoother, pulse for longer.
Prepare the pasta according to the packet instructions.
Chop the Boerewors into chunks.
Once the pasta is cooked, drain and add the Boerewors. Add the sauce to the pan and stir until combined.
The chilli from the Boerewors provides enough heat without adding more chilli and the combination of the meats within the sausage gives a lovely richness. I can’t wait to try the rest in the range.
