1 kg boerewors, knyp dit af en vorm kleiner worsies, bind dit met ’n toutjie as jy wil
1 ui en 2 knoffelhuisies, fyn gekap
80 ml (¾ k) witwyn
1 x 410 geblikkie heel, geskilde tamaties
3 soetrissies, pitte verwyder en in repe gesny
300 g rosa-tamaties
200 g fetakaas, gedreineer en ruweg gekrummel
hand vol oregoblaartjies
½ ciabatta-brood in stukke geskeur
30 ml (2 e) olyfolie
sout en gemaalde swartpeper
English recipe
Spicy tomato and sausage bake
Serves 6
1 kg sausage, pinch and turn to form small sausages, tie it with a ribbon if you want
1 onion and 2 cloves garlic, finely chopped
80 ml (¾ c) white wine
1 x 410 tin whole peeled tomatoes
3 bell peppers, seeded and cut into strips
300 g rosa tomatoes
200 g feta cheese, drained and roughly crumbled
handful of oregano leaves
½ ciabatta bread, torn into pieces
30 ml (2 tbsp) olive oil
salt and ground black pepper
Instructions
1 Voorverhit die oond tot 200 °C. 2 Verhit die helfte van die olyf-olie in ’n pan. Braai die ui en knoffel vir 3 min. daarin tot sag. Voeg die witwyn by en prut vir 2 min. tot die vloeistof verdamp het. Voeg die tamatie en orego by. Verlaag die hitte en prut vir 10 min. tot die sous verdik. Geur met sout en peper. 3 Skep die sous in ’n oondbak en sit die soetrissie bo-op. Breek die fetakaas ruweg oor die sous en sit die wors bo-op. Bak oop vir 25 min. 4 Haal die bak uit en strooi die ciabattastukke bo-oor. Bak vir nog 20 min. tot die brood goudkleurig is. Eet net so of sit met pap of polenta voor.
English recipe
1 Preheat the oven to 200 °C. 2 Heat half the olive oil in a pan. Fry the onion and garlic for 3 minutes until soft. Add the white wine and simmer for 2 minutes until the liquid has evaporated. Add the tomatoes and oregano Reduce the heat and simmer for 10 minutes until the sauce thickens. Season with salt and pepper. 3 Spoon the sauce into a baking dish and place the pepper on top. Break the feta over roughly the sauce and put the sausages on top. Bake open for 25 min. 4 Remove the dish and sprinkle the ciabatta pieces over. Bake for another 20 minutes until the bread is golden. Eat as is or serve with porridge or polenta.