Ingredients

Method

For the smoor:
• olive oil, for frying
• 2 onions, sliced
• cloves garlic, chopped
• 2 × 400 g cans good-quality whole peeled tomatoes, crushed
• ½ cup water
• 1 T dried mixed herbs
• ½ cup Nando’s medium peri-peri sauce
• sea salt and freshly ground black pepper, to taste
For the wors and garnish:
• 600 g Grabouw wors
• A handful of fresh flat-leaf parsley, roughly choppe
For the batter:
• 125 g cake flour
• ½ t salt
• 1 cup milk
• 6 large free-range eggs
• 1 T mayonnaise
• a large knob of butter

Method

Ingredients

1. Set a medium-sized pot over medium heat. Heat a glug of oil, then fry the onions until they soften and begin to brown. Add the garlic and fry for another minute, until fragrant. Stir in the tomatoes, water, herbs and peri-peri sauce until combined. Bring to a simmer and cook for 8–10 minutes, or until the smoor is thickened slightly. Season to taste, and set aside.

2. For the wors, you can either braai or fry it in a large cast-iron pan. I’m not a fan of frying wors, so I suggest building a hot fire and searing the wors on both sides. It doesn’t have to be cooked through, and don’t go too dark because it will continue cooking in the oven.

3. Preheat the oven to 220ºC. Place a large cast-iron pan into the oven to preheat for 20 minutes.

4, To make the batter, add the flour, salt, milk, eggs and mayonnaise to a large mixing bowl. Whisk very well, or use an electric beater until smooth. Pop the batter into the fridge while the pan is preheating. Whisk the batter again, then remove the pan from the oven. Add the butter and use a brush to paint the surface and sides of the pan as it melts. Arrange the wors in the pan, then pour in the batter around it. Pop the pan into the oven and bake for 35 minutes, then remove the pan from the oven and let it rest for 5 minutes. Garnish, serve with the smoor and devour.

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Extracted with permission from "The Good Stuff" by Karl Tessendorf and published by Penguin Random House South Africa.