Pork sausage & onion marmalade vetkoek

Image Supplied.
Image Supplied.

Serves 4 | Preparation: 5 Min | Cooking: 10 Min    


750g Eskort Gold Medal Pork Sausages

250ml (1c) water

15ml (1T) olive oil

oil for frying

6 balls of vetkoek dough

125ml (½c) onion marmalade

 250ml (1c) sweet chilli sauce

30ml (2T) onion seeds

15ml (1T) toasted sesame seeds



  • To cook the pork sausages, place the sausages in a pan with the water and olive oil. Cook for 8 to 10 minutes over moderate heat until the water has evaporated then continue to fry for 2 minutes until golden.
  • Heat a pot of oil over moderate heat.
  • Roll out the vetkoek dough 1-2cm thick. Place a pork sausage and some onion marmalade in the middle and close.
  • Fry the vetkoek in the hot oil until golden and crispy, about 5 minutes.
  • In a small bowl, combine the sweet chilli sauce and the onion and sesame seeds.
  • Serve the pork sausage vetkoeks with the sweet chilli and seed dip.

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