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Baked Pap and Wors

An old time favourite - pap, wors en sous (porridge, sausage and sauce) - served as a one-dish meal.


  • 600 gram boerewors (South African sausage)
  • 2 cups water
  • 1 1/2 cups maize meal (pap)
  • Salt and pepper
  • ¾ cup (200 ml) grated Cheddar or Tasty cheese
  • Optional: ¼ cup (60 ml) frozen corn to add to porridge

For the sheba sauce

  • 410 gram tin of tomato and onion
  • Garlic and mild or hot chilli, according to taste, added to tomato and onion mixture


  1. Heat oven to 180°C
  2. Grease a round, medium sized ovenproof dish.
  3. Keep the wors in a spiral and fry it in a heated saucepan until brown and cooked. Alternatively, barbeque the wors.
  4. Remove from saucepan.
  5. Boil the water in a saucpan. Add ½ teaspoon salt. Add the maize meal, stir with a wooden spoon, and simmer until cooked.
  6. Add a little grated cheese to the stiff porridge. Taste and season with more salt and pepper if needed.
  7. Add frozen corn if used. Put the porridge / "stywe pap" in the ovendish.
  8. Place the boerewors on top in its spiral shape.
  9. Heat tomato and onion mixture, salt, pepper, garlic and chilli, and simmer for 5 minutes.
  10. Pour the sauce over the sausage and sprinkle cheese over.
  11. Bake 20 - 30 minutes.