Sausages, Pap & Sheba

By YOU Digital
22 May 2018

Preparation: 10 min | Cooking: 40 min | Serves 4

We’re turning up the heat . . . of the beloved traditional version of “bangers and mash” by adding our own #JustDelicious punch of flavour and spice!

Ingredients

8 Eskort Beef Sausages

30ml (2T) sunflower or vegetable oil for frying

Sheba

15ml (1T) sunflower or vegetable oil

1 red onion, finely chopped

2,5ml (½t) turmeric

10ml (2t) peri-peri sauce

2 large tomatoes, seeds removed and thinly sliced

1 green chilli, deseeded and finely chopped

1 red chilli, deseeded and finely chopped

1 yellow pepper, deseeded and sliced

50ml (1/5c) cream

salt and freshly ground black pepper

Pap

500ml (2c) water

salt

375ml (1½c) maize meal

30ml (2T) butter

chopped fresh coriander to garnish

Method

Sheba

  • Heat the oil in a large frying pan and fry the onion over medium heat until soft.
  • Add the turmeric, peri-peri sauce and tomatoes and cook for 10 minutes or until the tomato is very soft. Add the chillies and yellow pepper and simmer for 5 minutes. Add the cream, season with salt and pepper and simmer for another 5 minutes.
  • Remove from the heat and cover to keep warm.

Pap

  • Bring the water to the boil in a large saucepan. Reduce the heat to medium and add the salt and maize meal, stirring until combined and thickened.
  • Reduce the heat to low, cover and cook for 15-20 minutes until done.
  • Add the butter and mix well, making sure there are no lumps.
  • Remove from the heat and cover to keep warm.
  • Fry the beef sausages in the oil until cooked and golden.
  • Serve the pap topped with sausages and a generous helping of Sheba. Garnish with the coriander.

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