Editorial sample recipeSouth Africanbeginnerhalalgluten-free

South African Braai Spiced Beef Sausage And Pap Skillet

Name: South African Braai Spiced Beef Sausage And Pap Skillet
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: South African
Ingredients: 450 g halal beef sausage links, boerewors style preferred; 1 cup white cornmeal, mealie meal; 3 cup water; 2 tbsp butter; 1 medium yellow onion, chopped; 400 g canned diced tomatoes; 3 clove garlic cloves, minced; 1 tsp ground coriander; 1 tsp salt

A comforting South African classic featuring spiced beef sausage simmered in a savory tomato and onion gravy served over creamy maize meal pap.

Prep: 10 min
Cook: 30 min
Total: 40 min

Technique to learn

Pap Whisking

Slowly incorporating cornmeal into boiling water while whisking prevents clumping and builds a smooth texture.

Instructions

Step 1: Bring water and half of the salt to a boil in a medium saucepan over high heat.
Step 2: Slowly whisk in the white cornmeal, reduce heat to low, cover, and cook for 20 minutes while stirring occasionally until thick.

Step 3: Stir butter into the cooked cornmeal pap, remove from heat, and keep warm with the lid on.

Step 4: Heat a skillet over medium heat and pan-fry the beef sausages for 8 minutes until browned and cooked through, then transfer to a plate and slice.

Step 5: In the same skillet, sauté the chopped onion and minced garlic for 4 minutes until softened.

Step 6: Add ground coriander, remaining salt, and canned diced tomatoes with their juices, simmering for 8 minutes until thickened.

Step 7: Return the sliced sausage to the skillet sauce and cook for 2 minutes to heat through before serving over warm pap.

Cooking tips

Whisk the cornmeal continuously while adding it to boiling water to avoid lumps.
Allow the tomato gravy to reduce well so it rich and clings to the sausage.
Original home-cooking adaptation inspired by South African; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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