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PAP & WORS SKEWERS

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Mielie pap and boerewors are staples in the South African diet. So I decided to create this super fun appetizer. These bite sized “Pap & Wors Skewers” are the perfect Hors d'oeuvre. So delicious and yummy and easy to pass around if you are looking for a finger food to serve.

For those unfamiliar with Mielie Pap it’s a white maze meal and it’s similar to polenta. Boerewors is a traditional Dutch sausage. It’s made from coarsely minced beef and spiced with toasted coriander seed, black pepper, nutmeg, cloves and allspice.

I’m including the you tube video where I show you how to make pap, borewors and gravy. The only difference is that in this recipe, we will skewer the pap & boerewors onto bamboo and serve it alongside the gravy.

So quick & easy and simply brilliant. You guest will go crazy for these.

xxx Chef MM

PAP & WORS SKEWERS

US (Imperial)

Print Ingredients

FOR THE MIELIE PAP
4 cups of water
1 TBS coarse salt
2 cups of mielie meal

FOR THE GRAVY
4 TBS olive oil
1 -2 tspn chilli flakes
1 TBS coriander
28 oz –chopped and diced tomatoes
3 cups of white onions – diced
3 TBS tomato sauce/ketchup
2 TBS Woestershire Sauce
1 TBS brown sugar
1 cup of water
Coarse Salt & Black Pepper to taste

FOR THE BOEREWORS
2 pounds of Boerewors or similar sausage (preferably in a loop)

TO ASSEMBLE
20 to 30 mini sized bamboo skewers
Garnish with some fresh green herb

InstructionsFOR THE MIELIE PAP
Bring water and salt to a boil in a large heavy saucepan. Add the mielie meal and mix together well with a wooden spoon. (The consistency you get the pap will not change with cooking. So make sure it is the texture you want it at this stage.)

Reduce the heat to medium/low. Cover securely with a lid and simmer. Open the pot and stir occasionally during the cooking and reseal. Cook for 30 minutes

FOR THE GRAVY
Heat the oil in a sauté pan on medium heat. Cook the onions with the chilli flakes and coriander until golden brown (8 minutes). Add the tomatoes, ketchup, woestershire sauce, sugar and water.

Cook for 30 minutes till sauce thickens and water evaporates. Season with salt and pepper to taste.

FOR THE BOEREWORS
Heat the grill on high heat. Cook the borewors for 5 minutes. Flip and cook for another 5 minutes. (Do not prick the sausage while cooking. You don’t want to lose all the juice).

Remove from the grill and let it rest for 5 minutes.

TO ASSEMBLE
Place a 1 inch piece of boerewors onto an individual bamboo skewer. Add a similar sized piece of pap. Repeat until all the boerewors and pap is used. Lay the skewers on a large flat serving platter. Spoon the onion and tomato gravy into a bowl and garnish the platter with some fresh herbs..

MAKES 20

EU (Metric)

Print Ingredients

FOR THE MIELIE PAP
4 cups of water
1 TBS coarse salt
2 cups of mielie meal

FOR THE GRAVY
4 TBS olive oil
1 -2 tspn chilli flakes
1 TBS coriander
800g –chopped and diced tomatoes
3 cups of white onions – diced
3 TBS tomato sauce/ketchup
2 TBS Woestershire Sauce
1 TBS brown sugar
1 cup of water
Coarse Salt & Black Pepper to taste

FOR THE BOEREWORS
1 Kg pounds of Boerewors or similar sausage (preferably in a loop)

TO ASSEMBLE
20 to 30 mini sized bamboo skewers
Garnish with some fresh green herb

InstructionsFOR THE MIELIE PAP
Bring water and salt to a boil in a large heavy saucepan. Add the mielie meal and mix together well with a wooden spoon. (The consistency you get the pap will not change with cooking. So make sure it is the texture you want it at this stage.)

Reduce the heat to medium/low. Cover securely with a lid and simmer. Open the pot and stir occasionally during the cooking and reseal. Cook for 30 minutes

FOR THE GRAVY
Heat the oil in a sauté pan on medium heat. Cook the onions with the chilli flakes and coriander until golden brown (8 minutes). Add the tomatoes, ketchup, woestershire sauce, sugar and water.

Cook for 30 minutes till sauce thickens and water evaporates. Season with salt and pepper to taste.

FOR THE BOEREWORS
Heat the grill on high heat. Cook the boerewors for 5 minutes. Flip and cook for another 5 minutes. (Do not prick the sausage while cooking. You don’t want to lose all the juice).

Remove from the grill and let it rest for 5 minutes.

TO ASSEMBLE
Place a 2cm piece of boerewors onto an individual bamboo skewer. Add a similar sized piece of pap. Repeat until all the boerewors and pap is used. Lay the skewers on a large flat serving platter. Spoon the onion and tomato gravy into a bowl and garnish the platter with some fresh herbs.

MAKES 20

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