Worsjuweel (sausage gem)
It is not common to use wors in a casserole dish, but this worsjuweel casserole proves that it can be done. Flavorsome, and very satisfying.
- 500 gram raw boerewors (South African farmer's sausage)
- 1 tin (410 gram) apricot halves in juice
- 1 onion
- 1 capsicum (green pepper)
- 1 cups (200 gram) raw rice
- 2 tablespoons oil
- 2 teaspoons mild curry powder
- ½ teaspoon turmeric
- 2 cups boiling water
- 2 tablespoons chutney
- ½ teaspoon salt
- Pinch of pepper
- Set oven to 180°C.
- Chop onion and capsicum.
- Sauté the onion and capsicum in the oil until the onion softens.
- Push onion and capsicum to one side in pan. Add the curry powder and turmeric and allow to release its flavour before mixing with onion and capsicum. Take care not to let anything burn.
- Add boiling water, chutney, salt and pepper and allow to boil for 2 minutes.
- Cut the sausage in bite-size pieces and place in a 2-litre casserole dish.
- Sprinkle rice over.
- Spread the onion mixture over the sausage and rice.
- Scatter the apricot halves over the dish and add the apricot juice.
- Place the lid on the casserole and bake the dish in the preheated oven for 1½ to 2 hours at 180°C.
- Stir gently and serve warm