29 April 2010

Recipe: Boerewors cannelloni

Boerewors cannelloni

This delicious boerewors "gratin" was inspired by stuffed Italian pasta tubes (cannelloni) covered cosily by a blanket of cheese sauce.

500 g thin, raw boerewors
250 g instant cannelloni (pasta tubes)

Cheese sauce:
125 ml (1/2 c) cake flour
125 ml (1/2 c) butter
250 ml (1 c) grated cheddar cheese
2 jumbo eggs, separated
ground sea salt and black pepper

Preheat oven to 190°. Grease a square or rectangular oven dish.
1. Stuff pasta tubes with boerewors (in casing).
2. Prepare cheese sauce as usual. Beat egg yolks with fork, add a little sauce, mix quickly. Mix yolks with rest of sauce and cook for 1 min. Season with salt and pepper. Beat egg whites until it holds soft peaks and fold lightly into sauce.
3. Spread a thin layer of sauce in dish; cover with a layer of stuffed pasta tubes. Repeat and finish with sauce layer. Bake until top layer starts to turn golden. Serve warm with fresh garden salad.


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