Oupa’s Boerewors Stokbrood

Oupa’s Boerewors Stokbrood

  • 20 minutes prep time
  • 20 minutes cooking time
  • Serves 8
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INGREDIENTS

  • 250 g Cake flour
  • 180 ml (½ cup) Lukewarm milk
  • 30 g Butter, melted
  • 5 ml (1 tsp) Salt
  • 1 kg Freddy Hirsch Oupa’s Boerewors
  • ½ Red pepper, diced
  • ½ Green pepper, diced
  • ½ Yellow pepper, diced
  • 1 x 400 g Tin Mexican tomatoes
  • Handful of coriander, chopped

METHOD

  1. Combine the cake flour, salt and instant yeast in a large bowl. Make a well in the centre and add the milk and butter. Mix until well combined. Knead the dough on a lightly flavoured surface for 8 - 10 minutes until soft and elastic.
  2. Place the dough in a lightly oiled bowl and cover with cling wrap. Leave to rise for 1 hour or until doubled in size.
  3. Make your fire like usual, with medium warm coals. Divide the Oupa’s boerewors into 8 equal pieces. Stick the sausage pieces on 8 thick skewers.
  4. Braai the Oupa’s Boerewors on the sticks for 5 minutes or until golden and almost cooked thorough. Leave to cool slightly.
  5. Divide the dough into 8 pieces. Roll each piece between the palms of your hand until you have 25 cm long strip. Twist the dough around the sausage and press tightly. Braai for 5 - 7 minutes on each side, or until golden brown and cooked thorough.
  6. Heat the olive oil in a medium pan. Fry the red pepper, green pepper and yellow pepper until soft. Add the Mexican tomatoes and coriander and heat thorough.
  7. Serve the Stookbrood with the tomato relish