Boerewors balls with tomato & basil sauce – Thuli Gogela

Thuli Gogela,doing what she does best

Thuli Gogela,doing what she does best

Thuli Gogela of fame is one of my favourite food writers. She writes of true South African Cuisine, the cuisine of the people. A former food technologist and product developer, she has a fine touch with food. Do visit her website.

Here she re-interprets one of the country’s favourite foods, with a healthy dose of wit and style. Her boerewors balls, made with the meat taken out of its casing and flavoured with tomato, chutney, a dollop of sour cream and some other delicious extras, marry local flavours in a fresh, original and classy way that’s hard to resist.

Serve it with lusciously juicy and spicy Nederburg Baronne 2013, South Africa’s classic red blend that’s in a class all of its own, and you’ll make a truly memorable meal.

Boerewors balls with tomato & basil sauce

Nederburg Baronne with Thuli's Boerewors meatballs with tomato & basil sauce

Nederburg Baronne with Thuli’s Boerewors meatballs with tomato & basil sauce

Serves: 4


+/- 450g boerewors, removed from casing
45ml (3 Tbsp) fine breadcrumbs
15ml (1 Tbsp) canola or olive oil
3 spring onions, chopped
2 garlic cloves, chopped
½ red, yellow or green pepper, chopped
1 red chilli, seeds removed and chopped
3 tomatoes, peeled and diced
45ml (3 Tbsp) tomato paste
30ml (2 Tbsp) sweet and sour sauce
15ml (1 Tbsp) chutney
15ml (1 Tbsp) red wine vinegar
30ml (2 Tbsp) sour cream
1 chicken stock cube, crumbled
Handful fresh basil, chopped
2.5ml (½ tsp) dried mixed herbs
400ml (1 can) red kidney beans, drained
Salt and pepper, to taste

Preheat the oven to 180°C.
In a bowl, combine the boerewors and breadcrumbs. Form balls and place them on a greased baking tray.
Bake for 10 to 12 minutes.  Remove from the oven and set aside.
In a medium sized saucepan, heat the oil on the stove and sauté the onion, garlic, pepper and chilli for approximately 2 minutes.
Add the tomatoes, tomato paste, sweet and sour sauce, chutney, red wine vinegar and sour cream.
Stir and cook for another 2 minutes.
Add the stock cube, fresh basil, dried herbs and beans. Add water if necessary. Stir and cook for 2 minutes.
Gently add the boerewors balls and adjust the seasoning according to your preference.
Remove from the heat and serve on a bed of mashed potatoes, pap or spaghetti.


Information from De Kock Communications