Boerewors, a South African sausage known for its bold flavor, is a beloved ingredient in many local dishes. However, one particular rendition of this classic sausage was prepared during the first season of Come Dine With Me South Africa.
In a memorable episode of Come Dine With Me South Africa Season 1, a Cape Town contestant took a culinary risk by fusing South African and Italian flavors. His unique dish, boerewors cannelloni, combined the bold, spicy taste of traditional South African boerewors sausage with the creamy richness of Italian cannelloni pasta. This innovative dish not only surprised the other contestants but also showcased the versatility of boerewors.
By incorporating this South African staple into an Italian classic, the contestant not only showcased his culinary creativity but also paid homage to his heritage. His dish was a testament to the versatility of boerewors and its potential to elevate any meal.
What is Boerewors?
Before we dive into the recipe, let’s touch on the star of the dish: boerewors. This traditional South African sausage is known for its beefy, coriander-spiced flavor. Often cooked on a braai (barbecue), boerewors is usually served with pap and tomato relish. But in this recipe, we’re giving it an Italian twist, using it as a filling for cannelloni!
Want to recreate Roscoe Kleinloog’s innovative boerewors cannelloni?
Here’s a simplified breakdown of the steps involved:
- Prepare the Sauce:
Sauté garlic and onion in olive oil.
Add canned tomatoes, tomato paste, herbs, and spices (such as oregano, basil, and chili flakes).
Simmer until the sauce thickens.
Stir in cream and season to taste.
- Prepare the Cannelloni Tubes:
Cook cannelloni tubes according to package instructions.
Set aside to cool.
- Create the Boerewors Filling:
Sauté boerewors until browned and cooked through.
Drain excess fat.
- Prepare the Butternut Mash Filling:
Roast butternut squash until tender.
Mash the butternut squash, adding butter, milk, and seasoning to taste.
- Assemble the Cannelloni:
Fill half of the cannelloni tubes with boerewors and the other half with butternut mash.
Place the filled cannelloni in a baking dish.
- Bake the Cannelloni:
Pour the tomato sauce over the cannelloni.
Top with grated cheese.
Bake in a preheated oven until golden brown and bubbly.
Serve immediately and enjoy this unique fusion of flavors!
Tips for the Perfect Boerewors Cannelloni
Fresh Boerewors: If possible, get fresh boerewors from a local butcher. The flavor is more robust and will enhance the dish.
Cheese Choices: Mozzarella is ideal for melting, but if you prefer a stronger flavor, you can mix in cheddar or even gouda.
Make it Your Own: Feel free to add chopped spinach, mushrooms, or even a hint of chili for a kick!
If you’re looking to try this unique recipe, you can find inspiration from the episode or experiment with your own version.
Below is a delicious take on the dish, inspired by the original recipe.
Boerewors Cannelloni
South Africa’s iconic sausage, boerewors, takes center stage in this delicious fusion recipe: Boerewors Cannelloni! Combining Italian comfort with South African flavor, this dish is perfect for those who want to try something different, hearty, and full of rich, savory notes.
- For the Filling: 500g boerewors, removed from the casing
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 medium carrot, grated
- 1 small zucchini, grated
- 1/2 cup ricotta cheese (optional, for creaminess)
- Salt and pepper to taste
- For the Tomato Sauce: 1 can (400g) crushed tomatoes
- 1/2 cup tomato passata
- 1 tbsp olive oil
- 1 tsp sugar
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
- For the Cannelloni: 10-12 cannelloni tubes (or lasagna sheets rolled with filling)
- 1 cup mozzarella cheese, grated
- 1/4 cup Parmesan cheese, grated
- Fresh basil for garnish
- Prepare the Filling: Heat a bit of olive oil in a large skillet over medium heat.
- Add the onion and garlic, sauté until translucent.
- Add the boerewors, breaking it up with a spoon, and cook until browned.
- Add the grated carrot and zucchini, cooking until softened.
- Stir in the ricotta (if using), season with salt and pepper, then set aside to cool.
- Make the Tomato Sauce: In a saucepan, heat the olive oil over medium heat.
- Add the crushed tomatoes and passata.
- Season with sugar, oregano, basil, salt, and pepper.
- Simmer for 10-15 minutes until thickened, then remove from heat.
- Assemble the Cannelloni: Preheat your oven to 180°C (350°F).
- Spoon the boerewors filling into each cannelloni tube (a piping bag can help with this).
- Spread a layer of tomato sauce at the bottom of a baking dish.
- Arrange the filled cannelloni over the sauce, then cover with the remaining tomato sauce.
- Sprinkle mozzarella and Parmesan cheese on top.
- Bake: Cover the dish with foil and bake for 25 minutes.
- Remove the foil and bake for another 10-15 minutes, or until the cheese is golden and bubbly.
How to Cook Boerewors
Place the boerewors directly on the grill. Cook for about 10-15 minutes per side, turning occasionally until evenly browned and cooked through.
This Boerewors Cannelloni is perfect for a cozy dinner and a great way to bring South African flavors to the Italian table. Give it a try, and let the fusion of flavors surprise you! Comment your thoughts below!