I decided to take things a bit easier for this recipe. Something easy. Low maintenance. Therefore we have this month's recipe of Boerworst and Pap en Jus. The "pap" is a cornmeal porridge, sort of like polenta, eaten as a staple during South African barbecue events (a "brai"). It is made out of fine, white cornmeal. Not yellow cornmeal. White. The Jus (that's Afrikaans for "sauce" and probably Dutch for "jus") is designed to flavour the pap because it tastes like...nothing, and needs a little pick-me-up.
Ingredients
- One coil/ring of boerwors sausage
- three cups water
- three cups 'Miele' - fine white cornmeal
- three cups water
- three cups 'Miele' - fine white cornmeal
- one apple - grated
- one onion - finely diced
- two cloves garlic - smushed
- one tomato - chopped
- olive oil
- 1 Tbsp sugar
- 2 Tbsp soya sauce
- 1 can chopped tomatoes
- salt and pepper
Lay out your ingredients.
Start with a few on-theme tighteners. (Why is it that every country has a dominant beer brand that tastes the same as every other country's dominant beer brand? When you start a country do they have a concierge that shows you around all the facilities and when they get to the beer room you see a giant pipe that leads to one, gigantic vat of beer in the centre of the earth which feeds similar tubes in every other country? Probably.)
Boil three cups of water. Reduce heat. Slowly add three cups of pap. Stir constantly.
Quit adding pap before the mixture attains the consistency of mortar cement. Keep on low, low heat for about 25 minutes.
On medium heat, fry onions and grated apple in olive oil until onion is translucent (or transcendental - whichever comes first). Add everything else and stir. Keep on low heat as sauce thickens.
With whatever help is available to you - put your boerwors on the grill.
The boerwors cooks like a regular sausage except you only have to flip one item instead of a bunch of smaller ones!
Serve sausage with some plaster pap topped with sauce.
If so desired, serve your boerwors with some delicious monkeygland sauce - made with 100% pure monkey glands sourced from some of South Africa's premiere monkey ranches (and you thought herding cattle had its challenges). Tasty stuff.