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#WFD – Country Sausage Hot Pot

This recipe will take you 25 minutes to prepare and 45 minutes to cook.

POLOKWANE – This recipe requires pork sausages, however, if you do not eat pork, you can always substitute the pork sausages with normal beef sausages.

Ingredients

  1. 15ml sunflower oil
  2. 1 onion, finely chopped
  3. 375g pork sausages, sliced (allow to half thaw before slicing)
  4. 3 baby marrows, sliced
  5. 4 medium carrots, peeled and sliced
  6. 6 baby potatoes, halved
  7. 400ml water
  8. 1 x KNORR Country Hot Pot Dry Cook-In-Sauce

Method

  1. In a pot brown the onion in oil then add the sliced sausages and fry until well browned on all sides.
  2. Add the carrots and baby marrow and fry for 5 minutes.
  3. Add the cold water to the pot and stir in the contents of the sachet of KNORR Country Hot Pot Dry Cook-in-Sauce.
  4. Bring to the boil while stirring then reduce the heat and allow to simmer covered for 25 minutes, stirring occasionally until the carrots and baby potatoes are cooked.

This recipe was provided by What’s for Dinner.

raeesak@nmgroup.co.za

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Raeesa Sempe

Raeesa Sempe is a Caxton Award-winning Digital Editor with nine years’ experience in the industry. She holds a Bachelor’s Degree in Media Studies from the University of the Witwatersrand and started her journey as a community journalist for the Polokwane Review in 2015. She then became the online journalist for the Review in 2016 where she excelled in solidifying the Review’s digital footprint through Facebook lives, content creation and marketing campaigns. Raeesa then moved on to become the News Editor of the Bonus Review in 2019 and scooped up the Editorial Employee of the Year award in the same year. She is the current Digital Editor of the Polokwane Review-Observer, a position she takes pride in. Raeesa is married with one child and enjoys spending time with friends, listening to music and baking – when she has the time. “I still believe that if your aim is to change the world, journalism is a more immediate short-term weapon." – Tom Stoppard

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