Ostrich Sausage Waterblommetjie Casserole

I created this Ostrich Sausage Waterblommetjie Casserole recipe for the SA’s Best Challenge, Week 3 of the Freshly Blogged Competition. In my mind, there is nothing more traditionally South African than “Pap and Wors” or “Waterblommetjie Bredie”, which were some of the ideas, which first came to mind, when I received this week’s basket of ingredients.

Ostrich Sausage Waterblommetjie Casserole

Truth be told growing up with a Scottish father, “Bangers and Mash” was probably more of a traditional meal in our household. So I have taken inspiration for this challenge from my more diverse upbringing and created a fusion recipe, taking traditional South African ingredients and putting a modern spin on it. Admittedly I have not cooked quite a few of these ingredients before, but I am always up for a challenge. One of the main challenges was cooking with Maize Meal, which was a first for me. I decided to make a “Maize Mash”, which turned out far better than expected!

Ingredients:

500g PnP Ostrich Sausage

250g Waterblommetjies

1 Tbsp. Olive Oil

1 Large Onion Sliced

3 Cloves Garlic Crushed

3 Large Tomatoes Blanched and Chopped

1 tsp. All-spice

1 tsp. Cayenne Pepper

1 tsp. Paprika

2 tsp. Brown Sugar

125ml PnP Original Chutney

125ml Drostdy-Hof Pinotage

250ml Beef Stock

1 Cup Chopped PnP Mixed Dried Fruit (I used apricots, peaches and prunes)

Method:

Preheat your oven to 200?c. Prepare and light your braai or barbeque.

Soak your waterblommetjies in salted water to remove grit, for a least 20 minutes. Drain thoroughly and set aside.

Braai Ostrich Sausage over indirect heat for 10 minutes. Once done set aside.

Heat 1 tablespoon olive oil in an ovenproof casserole dish. Sauté onions and garlic over medium heat for 5 minutes. Add your spices and cook for 2 minutes, adding a splash of water. Add tomatoes and brown sugar, and cook for a further 5 minutes.

Stir in the chutney, red wine and stock, season to taste with salt and black pepper. Simmer on low heat for approximately 10 minutes, stirring occasionally.

Slice the braaied Ostrich sausage and add to your casserole dish, along with chopped dried fruit and waterblommetjies. Cover and place in a preheated oven at 180?c for 30 minutes or until waterblommetjies are tender, stirring occasionally.

Maize Mash:

Ingredients:

250ml Mealie Meal

375ml Water

125ml Chicken Stock

½ Tsp. Salt

2 Tbsp. Butter

Method:

In a saucepan combine water, stock, salt, half the butter and bring to the boil. Pour in the mealie meal – do not stir. Cover with a lid and boil for 5 minutes. Stir thoroughly with a fork, reduce heat, cover and simmer for a further 30 minutes, stirring occasionally. Once it has reached a mash consistency, stir in the remaining butter until glossy. For something different you can also make a mealie meal “crostini”. Remove a few tablespoons of the cooked mixture and press it into the corner of a baking tray. Once set, slice into triangles. Brush with olive oil and braai for a few minutes on each side. Serve alongside your Mealie Meal Mash, to add a different texture to the meal.

Serve immediately with your Ostrich Sausage Waterblommetjie Casserole and a glass of red wine – ENJOY!

If you enjoyed this recipe why not share it on Social Media or Pinterest.

Disclosure

Disclosure Ranking 1: No compensation was received for writing this post. We have no material connection to the brands, products, or services mentioned in this post. All information provided, including prices, are deemed correct at time of publishing. These are, however, subject to change at the establishment’s discretion. Please note that all opinions, content, and images are the property of Inspired Living or Fiona Rossiter unless otherwise stated. To see more, read the full PR & Disclosure Policy below.