ROASTED HOMESTAY™ BOEREWORS WRAPPED IN BACON WITH ONIONS AND MUSHROOM

INGREDIENTS

  • 1kg Homestay™ Boerewors
  • 250g streaky bacon
  • 500g pickling onions, peeled
  • 30ml olive oil
  • 1 whole head of garlic, broken into cloves, unpeeled (reserve 2 cloves, peeled and chopped)
  • 300g of mixed exotic mushrooms
  • For the gravy:
  • 15ml olive oil
  • A few sprigs of thyme
  • A few sage leaves
  • 375-500ml beef stock
  • 15ml chutney

METHOD

  1. Pinch, twist and cut the sausages to make individual sausages. Wrap each sausage in a piece of bacon, set aside.
  2. Place the onions and garlic cloves into a big, deep oven pan and toss with the olive oil. Roast for 30-35 minutes until the onions start to caramelise. Add the mushrooms and sausages roast for a further 25-30 minutes until cooked and golden. Season with salt to taste.
  3. Caramelise the onion and garlic in 15ml of oil in a medium saucepan. Add the herbs.
  4. Remove the sausages from the oven and carefully pour the pan juices of into a big jug.
  5. Add 80 ml of the pan juices to the onions and add the stock. Reduce the sauce over a low heat. Add the chutney right at the end.
  6. Reheat the sausages and serve on creamy mash with the gravy.
ROASTED HOMESTAY™ BOEREWORS WRAPPED IN BACON WITH ONIONS AND MUSHROOM

ROASTED HOMESTAY™ BOEREWORS WRAPPED IN BACON WITH ONIONS AND MUSHROOM

  • 40 minutes prep time
  • 35 minutes cooking time
  • Serves 6
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INGREDIENTS

  • 1kg Homestay™ Boerewors
  • 250g streaky bacon
  • 500g pickling onions, peeled
  • 30ml olive oil
  • 1 whole head of garlic, broken into cloves, unpeeled (reserve 2 cloves, peeled and chopped)
  • 300g of mixed exotic mushrooms
  • For the gravy:
  • 15ml olive oil
  • A few sprigs of thyme
  • A few sage leaves
  • 375-500ml beef stock
  • 15ml chutney

METHOD

  1. Pinch, twist and cut the sausages to make individual sausages. Wrap each sausage in a piece of bacon, set aside.
  2. Place the onions and garlic cloves into a big, deep oven pan and toss with the olive oil. Roast for 30-35 minutes until the onions start to caramelise. Add the mushrooms and sausages roast for a further 25-30 minutes until cooked and golden. Season with salt to taste.
  3. Caramelise the onion and garlic in 15ml of oil in a medium saucepan. Add the herbs.
  4. Remove the sausages from the oven and carefully pour the pan juices of into a big jug.
  5. Add 80 ml of the pan juices to the onions and add the stock. Reduce the sauce over a low heat. Add the chutney right at the end.
  6. Reheat the sausages and serve on creamy mash with the gravy.