Sausage hacks
We recently shared a recipe that uses sausage meat to make meatballs and fire-roasted chakalaka, here’s another creative way to repurpose your wors.
The earthy, mushroomy taste of the cheese pairs especially well with rich red meat.
Makes 6 (80g patties)
• 500g sausage (we used ostrich)
• salt and pepper
• handful (about 10g) fresh chopped parsley
• 6 x 1cm slices of brie
• 6 burger buns, halved
• ½ butter lettuce, leaves separated
• 1 large tomato, sliced
• 1 red onion, sliced
• 2 gherkins, sliced
Remove the sausage meat from the casing, place in a bowl, season and mix the mince with the parsley. Separate the meat into 6 portions, roll each into a ball then flatten into a patty shape. Braai the patties on a grid over low-medium coals for a minute before flipping. Cook for another minute (any longer might dry them out). Once you’ve flipped them, place cheese on top of each patty to melt. Prepare 6 bun halves with lettuce and tomato, then transfer the patties onto them. Top with onion and gherkin, and the other bun halves.
Words and styling by Amerae Vercueil
