Thursday, October 29, 2009

Worsjuweel (Sausage Gem)

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.

Worsjuweel (Sausage Gem)
Serves 5 - 6

1 tsp oil
1 medium onion, finely chopped
2 tbsp mild curry powder
1 tsp turmeric
500g boerewors*
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 tsp salt

1. Heat oil in a large saucepan over medium high heat. Add onion, saute until starting to soften.
2. Add curry powder and turmeric, fry briefly, then squeeze chunks of boerewors from its casing and into the pan.
3. 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.

 * Jeanne from Cook Sister! has a great post on where to find boerewors abroad. Thanks Jeanne! You can also try making it yourself using Biltong's recipe. If all else fails, I would use meatballs seasoned with lots of ground coriander.

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


maybelle's mom on October 30, 2009 8:17 pm said...

so glad the naan worked for you. i have just recently read about Afrikaaner food. I read Foodcat and she has been making some stuff as her husband is South Africa. Again, thanks for stopping by.

Jeanne on November 02, 2009 7:37 pm said...

Worsjuweel - is that the most priceless name ever for a dish or what?!? Sounds divine - how can you go wrong with boerewors and Mrs Balls...!

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