Boerie Sausage and Dumplings

BESTANDDELE – Wors en Sous

• 6-8 vark- of bees worsies
• 1 blik (450g) Boerie Relish (enige geur)
• knippie suiker
• knippie gedroogde kruie (opsioneel)

METODE

Giet die sous in die Medium Classic Roaster. Voeg die suiker by en geur na smaak. Rangskik nou die worsies in die sous en maak dan die kluitjies aan.

BESTANDDELE – Kluitjies

• 50g botter
• 250ml bruismeel
• 125ml cheddar kaas, gerasper
• 45ml gewone dubbelroom joghurt (plain double cream)

METODE

Rasper die botter by die meel in, of vryf dit somer in met jou vingers. Meng die kaas en jogurt by totdat dit soos skon deeg lyk en maklik hanteer. Druk/rol die deeg uit tot dit ongeveer 5mm dik is. Druk sirkels uit en pak dit op die sous en wors. Probeer die worsies gedeeltelik oop hou sodat dit effens kan verbruin.

Skakel die oond aan teen 160°C en bak sonder die deksel, vir 30-35 minute, of tot gaar.

Vir ‘n ligte ete, bedien met ‘n vars slaai, of vir ontbyt, bedien met gebakte, geposjeerde of roereiers.

WENK: Jy kan die kluitjie deeg die aand voor die tyd maak. Maak deeglik toe in kleefpapier en stoor oornag in die yskas. Sit net alles by mekaar die volgende oggend en laat dit bak terwyl jy klaar maak vir die dag. So sal jy ‘n heerlike ete gereed hê teen die tyd wat jy klaar is.

INGREDIENTS – Sausage and Sauce

• 6-8 pork or beef sausages
• 1 tin (450g) Boerie Relish (any flavour)
• pinch of sugar
• pinch of dry herbs (optional)

METHOD

Pour the sauce into the Medium Classic Roaster. Add the sugar and season to taste. Arrange the sausages in the sauce. Now make the dumplings (or simply add the pre-made dumplings)

INGREDIENTS – Dumplings

• 50g butter
• 250ml self-raising flour
• 125ml cheddar cheese, grated
• 45ml plain double cream yoghurt

METHOD

Grate the butter into the flour or simply rub it in with your fingers. Mix in the cheese and yoghurt until it looks like scone dough and is easy to handle. Press/roll out the dough to about a 5mm thickness. Press out circles with a cookie cutter and pack them onto the sausages and sauce. Allow some space between the circles so that the sausages can brown slightly.

Turn the oven on to 160°C and bake without the lid on, for 30-35 minutes, or until cooked.

For a light meal, serve with a fresh salad, or for breakfast serve with baked, poached or scrambled eggs.

HINT: You can prepare the dumpling dough the night before. Wrap it in clingwrap and store it in the fridge. In the morning, just add everything together and let it bake while you get ready for your day. You’ll have a delicious breakfast waiting for you when you’re done