Red wine or lemon juice marinated sausage

Left:  Sausage marinated overnight in red wine

      Right:  Sausage marinated overnight in lemon juice 

 

We had dinner with a Greek friend and she served Loukaniko sausage.  It has red wine in the mixture.

 

So I thought … hmmmm, why not just soak a normal, ordinary piece of Boerewors (sausage) in something …

Red wine

Or

Lemon Juice

 

Put your sausage in a flat container with a lid.  Cover with either Red Wine or Lemon Juice.  Put lid on and refrigerate overnight.

 

The red wine gives the sausage an unique taste – you have to try it once.

The lemon juice is just sooo yummy!

Braai and enjoy.

What a clever way to transform an ordinary piece of wors.

 

Chicken and pork banger muffins

Makes 6 big muffins

 

1/2 cup cooked chicken, chopped

1 cooked pork banger, sliced into 6

1 tablespoon mayonnaise

1 tablespoon chutney

1 teaspoon chilies

1 cup self-rising flour

1/2 cup milk

1/4 cup vegetable oil

Extra mayo for top

Grated cheese for top

Spices

 

Preheat oven to 200 oC.  Prepare 6 muffin pan.  Mix the flour together with the chicken, mayo, chutney, chilies, milk, oil and spices.  Spoon into muffin pan.  Press 1 piece of pork banger into each muffin, top with bit of mayo and cheese.  Bake for 20 minutes.

Recipe and photo:  Alma Pretorius

 

PUFF PASTRY SAUSAGE ROLLS

1 x 400g ready-made puff pastry, thawed

450 g raw sausage (boerewors)

1 egg, beaten

Chutney / ketchup (optional)

Seeds for topping (optional)

Preheat oven to 200 oC. Spray baking sheet (or place baking paper on). Unroll the pastry onto the baking sheet (landscape). Remove the casing from the sausage. Cut the pastry lengthwise into half.

Place the sausage meat in the center of each pastry half, leaving an edge around. Squirt some chutney / ketchup onto the meat (optional). Brush the pastry with beaten egg – roll the pastry around the meat to form a log. 

Turn the roll that the seam is under. Seal the edges with fork. With sharp knife, cut diagonal slashes. Wipe the knife and cut the rolls into pieces. Wipe the knife again in between each cut. Don't forget not to press too hard. Make sure there’s room for the sausage roll to expand. Brush with egg. Bake for 15 – 20 minutes, till golden brown (depending on your oven). Let cool for 5 minutes.

https://feastgloriousfeast.com/puff-pastry-sausage-rolls/