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Boerewors Meatballs with Chakalaka and Pap

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I couldn't resist making a dish named "chakalaka"! This is a classic South African trio, but the highlight for me was the sausage (boerewors or simply "wors"), which reminded me of my North African meatballs. Typically the wors are stuffed into sausage casings and grilled on the braai (BBQ), but this is the stovetop patty version:

Ingredients
Boerewors Sausage Patties (2-3 servings)
  • 1/4 lb ground beef 
  • 1/4 lb ground pork 
  • 1/8 tsp black pepper 
  • 1/4 tsp ground allspice 
  • 1 tsp coriander seed 
  • 1 crushed whole clove 
  • pinch of nutmeg 
  • 1/3 tsp salt 
  • 1 tbsp balsamic vinegar 
  • 1/8 cup water 
  • 1/6 cup panko 
Chakalaka (1 serving)
  • 1 tbsp cooking oil 
  • 1/4 medium onion, chopped 
  • 1/4 tsp curry powder 
  • 1/2 tsp garlic, minced 
  • 1/8 tsp thyme 
  • 1/8 tsp smoked paprika 
  • 1/4 tsp cayenne pepper 
  • 1/8 tsp ginger, minced 
  • 1/3 of tomato, chopped 
  • 1.5 cup sliced cabbage and carrot mix 
  • 1/4 red bell pepper, chopped 
  • Pap (1 serving) 
Pap (1 serving)
  • 1/4 cup corn meal 
  • 1 cup water 
  • 1/4 tsp salt 
Directions
Boerewors Sausage Patties
  1. Add everything except meat into a bowl and mix well. 
  2. Add the meat and mix well. 
  3. Divide into small patties and place onto oiled pan. 
  4. Fry until cooked 
Chakalaka
  1. Heat oil in a pan and add onion. Stir for a couple minutes. 
  2. Add in all the spices (garlic, ginger, smoked paprika, curry, cayenne pepper, thyme) and stir for about a minute to let flavours develop. 
  3. Add tomatoes, bell peppers, carrots and cabbage 
  4. Simmer for about 5-7 minutes, stirring occasionally 
  5. Serve warm 
Pap
  1. Boil water and salt. 
  2. Add cornmeal and stir until thickened. 
  3. Reduce heat and simmer, stirring occasionally, for about 30 minutes or until the pap is thick, stiff and cooked through. 
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