'Boerewors' Sausage and Pumpkin Bake

Boerewors is a traditional South African sausage made from beef or lamb and flavoured with special blends of herbs and spices. I like my boerewors quite spicy with loads of coriander and white pepper. You can make it for the rest of the year using butternut squash instead of Halloween pumpkin


  • 8 large spicy sausages
  • 600 g butternut squash (peeled and cut into wedges)
  • 3 red onions (peeled and cut into wedges)
  • 3 tblsp olive oil
  • 1 tblsp caraway seeds
  • salt and pepper
  • 450 ml chicken gravy (shop bought)


  1. Preheat the oven to 220°C.
  2. Mix the squash, olive oil, salt and pepper and caraway seeds in a large roasting tin.
  3. Add the sausages and roast for 20 minutes until the sausages are browned and the squash is softened and starting to crisp.
  4. Stir in the gravy and return to the oven for a few minutes until the gravy starts to bubble.
  5. Serve immediately with colcannon or mash potato.


There are a number if Irish butchers who are now making boerewors, but any good spicy sausage will work. This recipe is ridiculously simple, but it rocks! The caraway seeds give a nod and a wink to our German heritage. Serve with traditional colcannon for Halloween. 

Delish by Rozanne Stevens is available from all good book stores and also online at www.rozannestevens.com (RRP €19.50).


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