Ostrich sausage, pap and smoor

Deur Herman Lensing, SARIE KOS Winter 2010

Foto’s: Donna Lewis Galery

This is good food!

(4 portions)

45 ml olive oil
1 onion, sliced into rings
2 cloves of garlic, chopped
1 tin (400 g) chopped tomatoes
125 ml red wine
2 sprigs rosemary, chopped
salt and freshly ground black pepper
250 ml mieliepap (maize porridge)
10 ml salt
15 ml butter
400 g ostrich sausage

Heat 15 ml olive oil in a medium-size saucepan until warm. Add onion and garlic and fry lightly for 5 minutes. Add tomato, red wine and rosemary. Reduce heat and stew slowly for about 15-20 minutes. Season well with salt and black pepper. Cook mieliepap according to package instructions. Add butter to cooked porridge and mix well. Heat rest of olive oil in a large frying pan until warm. Add sausage and fry about 8-10 minutes per side, or until golden brown and cooked. Serve warm porridge with sausage and smoor.