From a popular collection of Recipes originally published in an Afrikaans magazine, Huisgenoot. The recipe calls for a coarse South African sausage, Boerewors, which is generally made up of 2/3 beef, 1/3 pork, plus spices, etc., but I use normal pork sausages for this. A lovely casserole, I serve it with Dauphinoise potatoes.
- 500 g sausages
- 250 g streaky bacon
- 2 large granny smith apples, peeled and sliced
- 2 medium onions, chopped
- 30 ml sunflower oil
- 2 large tomatoes, skinned and sliced
- 1 large green pepper, seeded and chopped
- 15 ml cake flour
- 150 ml beef stock
- 15 ml Worcestershire sauce
- 1 bay leaf
- 1 pinch dried thyme
- 1 pinch dried sage
- Roll each sausage in 1 or two rashers of bacon and secure with a toothpick.
- Sauté the apples and onions in half the oil. Spoon them into an ovenproof dish with a lid.
- Arrange the sausages on top.
- Braise the tomatoes and green pepper in the remaining oil, sprinkle the flour over, and cook for about three minutes.
- Add the stock and flavourings and cook for a further three minutes.
- Spoon the tomato sauce over the sausage, cover with the lid, and bake for 45 minutes in a preheated oven at 180°C (350°F).