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!
I get to experience the amazing meat products from Biltong@za each month. This time around I got to play with some good old boerewors. Kameelhout Boerewors to be exact. And they have plenty. Check out all their meat products!
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.
It is amazing what you can do with a pack of Biltong@za boerewors. Dust off those aprons, dudes. Also, risotto freezes like a dream – add this one to your Freezer Friendlies list! Cheers!
| Prep Time | 15 min |
| Cook Time | 20 min |
| Servings | people |
- 15 ml olive oil
- 500 gr boerewors
- 1/2 cup water
- 3 tablespoons butter
- 1 onion finely chopped
- 2 cloves garlic minced
- 1 1/2 cups risotto rice
- 100 ml white wine
- 4 cups beef stock
- 2 teaspoons dried mixed herbs
- 1 cup cherry tomatoes
- 2 tablespoons olive oil
- 3/4 cup parmesan
- salt and black pepper to season
Ingredients
| Rate this recipe! |
- 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.
