Recipes

Sara, Wauwatosa, WI

View this complete blog post at milwaukeekitchen.blogspot.com

• 4-6 links of SA Braai Sausage, defrosted
• 2 cups beef broth (you could swap out the broth for beer if you would like) water
• 1 pint of cherry tomatoes
• 1 large ball of fresh mozzarella
• approximately 30 toothpicks

Place the sausage in a large sauce pan. Add beef broth and enough water to cover. Bring to a boil and simmer for 30 minutes or until cooked through. While the sausages are cooking, slice the mozzarella into bit sized pieces.

Drain sausages and cut into slices (approximately 6-8 slices per sausage). Carefully stack a slice of sausage, mozzarella and cherry tomato. Secure with a toothpick. This can be served warm or is equally as good if chilled and served the next day.

Dax Phillips

View this complete blog post at www.simplecomfortfood.com

• 1 cup lentils
• 1/2 cup of barley
• 1/2 basmati rice
• 1 tbsp unsalted butter
• 1 carrot, diced
• 1/2 white onion, diced
• 1 tsp salt
• 1/2 tsp cracked black pepper
• 2 cups of red chard, chopped
• 2 cups of chicken stock
• 3 links Boerewors Sausage, casing removed
• 1 butternut squash, sliced lengthwise in half
• 2 tbsp canola oil

Start by making the stuffing for your squash. Bring a medium-sized pot to medium-high heat. Add in the butter, and let that melt. Toss in your lentils, rice, and barley and give this a good stir. Cook, and continue to stir for a few minutes. Next add the carrots and onion. Season with salt and pepper, then toss in the red chard. Stir, then add in your chicken stock. Give another good stir, then simmer for 30 minutes.

After 30 minutes, remove from the hit, and partially open the lid to prevent it from over cooking. Preheat your oven to 425 degrees. Once you have sliced your squash, take a knife and make score marks, about 1/2 inch down. Rub the skin with the canola oil, and place the squash onto a baking sheet, skin side up. Roast in the oven for 45 minutes.

During this time, heat another large skillet on medium-high heat. Add the Boerewors sausage to the preheated skillet, and cook until the sausage is fully cooked. Make sure you crumble it along the way. Add the lentil mixture to the sausage, and give a good toss and stir.

Kristin, Wauwatosa

• 2 Boerewors sausages, casings removed and crumbled
• 1 puff pastry sheet, unfolded
• 3-4 plum tomatoes, chopped
• 1 clove garlic, minced
• 2 T olive oil
• dash of salt
• handful of arugula, chopped
• handful (or more!) of shredded mozzarella cheese
• parmesan cheese

Brown the boerewors until nearly all the pink is gone. Drain the fat. Combine tomatoes, garlic, olive oil and salt in a bowl and set aside. Meanwhile take the puff pastry sheet and shape it (with some flour sprinkled on your cooking surface) into a rectangular shape, as thick or as thin as you'd like.

Place the pastry on a cookie sheet. Take a fork and poke many holes in the surface of the pastry. Leaving about 1/2 inch border around the pastry, spread the tomato mixture on the pastry. Then sprinkle the crumbled boerevors on top. Add the arugula and the mozzarella cheese.

Bake at 400 degrees. Start checking the pastry at 10 minutes to see if it's been cooked through. When the pastry looks done and the cheese has melted, remove from the oven. Sprinkle with parmesan cheese and enjoy!

Nicole & Nathan from Milwaukee, WI.

• 4 Boerewors sausages
• 1 large sweet potato (about 1.25 lbs), cut into large cubes
• a couple tablespoons of milk (and butter, if desired)
• 1/2 cup each chopped red onion, chopped carrot, defrosted peas and defrosted corn
• 2-3 green onions, chopped
• spices and seasoning: salt, pepper, garlic powder, onion powder

Preheat oven to 350 degrees.

Steam potatoes for 15 minutes, or until soft. Mash with some milk, and spice and season as desired (butter can be added at this time).

While potatoes are steaming, sautee onions and carrots for about five minutes. Crumble sausage into same pan and cook through. Add peas and corn, and saute for another five minutes.

Scoop sausage and vegetable mix into a casserole dish. Top with sweet potatoes. Bake for 25 minutes. Broil for another five. The sweetness of the potato paired very well with the seasoning of the sausage are a great pair!

Heather & Steve

• 4 Boerewors
• 1 small Vidalia onion, finely diced
• 1 c. baby carrots, cut into medallions
• ½ c. frozen peas
• 1 c. baby portabella mushrooms, sliced
• 12 oz. jar mushroom gravy
• 24 oz. container refrigerated garlic mashed potatoes
• Fresh ground peppercorns (to taste)
• Shallot salt (to taste)
• Smoked paprika (to taste)
• 1 pinch saffron (optional)
• Olive oil for frying

Preheat oven to 400 degrees. In a large frying pan, sauté diced onion in olive oil over medium heat until translucent. Remove casings from Boerewors and pinch pieces into frying pan containing onions, stirring occasionally. Season with shallot salt and ground peppercorns to taste, frying until sausage is no longer pink.

Pour mixture into bottom of lightly greased pie pan, spreading evenly. Sauté sliced baby portabella mushrooms in olive oil, sprinkled in saffron (optional) until desired doneness, then drain and layer over meat mixture in pie pan. Pour half of mushroom gravy evenly over pie pan.

Boil or steam baby carrots until tender, then drain. Prepare frozen peas according to package directions. Layer peas and carrots evenly over pie pan. Prepare refrigerated garlic mashed potatoes according to package instructions. Pour remaining gravy evenly over pie pan. When potatoes are heated through, whip until fluffy. Dollop potatoes evenly over pie pan, covering contents completely.

Sprinkle lightly with shallot salt and smoked paprika. Bake for 20 minutes or until hot and bubbly. You may place the pie under a broiler for a few minutes if you wish to lightly brown the potato topping (optional). Serve when ready. 4-6 servings.

Rasti from Fox Point, Wisconsin.

• 6 Boerewors sausages
• 2 cans 28oz Crushed Tomatoes
• 1 Med Onion
• 2 cloves of garlic
• 1/2 cup dry white wine
• Fresh Herbs- Rosemary, Tyme, Oregano, Bay leaf
• 1 Tbs olive oil
• 1lb of your favorite pasta (Best Pasta - penne, rigatoni or mostacciloi)

Remove sausage from casing. Brown onions 5-7 mins with olive oil, add sausage pieces. When sausage is brown, add chopped garlic. Add 1/2 cup white wine. Let wine soak in until it evaporates. Add tomato paste, cook for 1 minute. Add crushed tomatoes & herbs.

Add 1 cup water (as needed) & bring to a boil. Cover, simmer & cook to until sauce reduces and thickens. Salt & pepper to taste.

Serve over pasta. Grate fresh Parmesan cheese on top!

Inger from Milwaukee

View this complete blog post at artofnaturalliving.com

• 4 large sausages, about 1 lb.
• 1 pie crust (not deep dish–you want the sausage to be higher than the quiche top)
• 1-2 c spinach, finely shredded
• 1/2 onion, chopped
• 1/2 c grated swiss cheese
• 2 T fresh chopped herbs (I used marjoram & thyme)
• 2 eggs
• 2/3 c milk or half & half

Cut sausages in half (or in large chunks) and pan fry until cooked through. Drain.

Sprinkle filling ingredients (spinach, onions, herbs and cheese) evenly on crust. Set sausage pieces on top of filling.

Beat eggs and milk together then pour over spinach, etc in quiche. (If you are short on egg mixture because of a larger crust, you can make more with a ratio of 1 egg to 1/3 c milk).

Bake at 350 for 30-45 minutes until knife inserted off center comes out clean and the crust is turning golden.