Baked potato with boerewors and tomato sauce

By admin
16 March 2011

Serves 4

4-6 medium-sized potatoes

300 g thin boerewors

30 g butter

1 onion

250-300 ml bought tomato (napoletana) sauce

15-20 ml chutney

salt and freshly ground black pepper

basil

Cook the potatoes in salted water until soft and keep warm.

Alternatively bake them in the oven or microwave them.

Put the sausage in a cold pan and put the pan on the stove plate.

Heat and fry the sausage over low heat until done (sausage must be cooked slowly and turned as few times as possible to prevent the casing bursting and the delicious juices running out).

When done remove the sauce from the pan and set aside.

Heat the butter in a small pan and fry the onion until soft.

Stir in the tomato sauce and chutney and bring the mixture to the boil.

Reduce the heat and simmer for a few minutes. Season with salt and freshly ground black pepper.

Cut a cross in the top of each potato and press gently to open it slightly.

Spoon over a little of the sauce and top with a few slices of the sausage.

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