Worsjuweel (Sausage Gem)

Category: Main Dishes | Blog URL: http://www.thecreativepot.net/2009/10/worsjuweel-sausage-gem.html

This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.

Photo: Marisa

Ingredients

1 teaspoon oil

1 medium onion, finely chopped

2 tablespoons mild curry powder

1 teaspoon turmeric

500 grams boerewors* (traditional South African sausage)

1 medium greenpepper, cubed

1 1/4 cups uncooked brown rice

2 1/2 cups water

1/2 can of apricot halves or peaches, cut into bite-sized pieces

2 teaspoons salt

4 tablespoons Mrs Balls chutney **

Preparation

Heat oil in a large saucepan over medium high heat. Add onion, saute until starting to soften.

Add curry powder and turmeric, fry briefly, then squeeze chunks of boerewors from its casing and into the pan.

Cook the sausage until browned, then add greenpepper, rice, water, apricots/peaches, salt and chutney. Bring to a boil, then lower heat, cover and let simmer for about 30 minutes, or until all the water has been absorbed and the rice is fully cooked.

* You should be able to find boerewors any speciality store selling South African products overseas.There are also quite a few recipes online if you want to have a go at making your own sausage. If all else fails I would use meatballs seasoned with lots of ground coriander

** You should be able to find Mrs Balls any speciality store selling South African products overseas. Otherwise, it's also available on Amazon You can try substituting with another fruity chutney, but I can't promise anything should you choose to go that route

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About

Say it with me now: Vhawrrs-you-viel ah-seh-bleef ('Worsjuweel asseblief'). There. Now you can ask for this dish in Afrikaans and any South African will be happy to oblige. Of course you would have to thank them by saying by-a dun-key ('baie dankie') afterwards, otherwise they might not be so hospitable next time. Just joking, we South Africans are a super friendly bunch!

Language lesson aside though, this dish transports me straight back into my mother's kitchen. My mom likes to sew (and does so beautifully), but views cooking as somewhat of a necessary evil. The least effort something requires, the better. My mom doesn't mind waiting for something to cook in the oven say, but would prefer the hands-on time to be minimal. Oh and of course, if only one dish gets dirtied, that's even better.

This recipe ticks all those boxes and whaddaya know, is pretty darn tasty too! Full of South African flavour - boerewors, Mrs Balls chutney and the use of fruit in a savoury dish. I seem to recall the recipe being one of those my mom clipped from Die Huisgenoot (the definitive South African magazine if you ever happen across it), but I can't be entirely sure as it's been in her recipe clip collection for ages.

Definitely try this, and I defy you not to step away a convert.