This is a really easy recipe using pumpkin that is very family friendly-kids love it. You can make it for the rest of the year using butternut squash instead of Halloween pumpkin. Boerewors is a traditional South African sausage made from beef or lamb and flavoured with special blends of herbs and spices. Only top quality meat is used and there is much rivalry to produce the best boerewors.
I like my boerewors quite spicy with loads of coriander and white pepper. 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.
8 large spicy sausages
600g butternut squash, peeled and cut into wedges
3 red onions, peeled and cut into wedges
3tbsp olive oil
1tbsp caraway seeds
salt and pepper
450ml chicken gravy (shop bought)
- Preheat the oven to 220°C.
- Mix the squash, olive oil, salt and pepper and caraway seeds in a large roasting tin.
- Add the sausages and roast for 20 minutes until the sausages are browned and the squash is softened and starting to crisp.
- Stir in the gravy and return to the oven for a few minutes until the gravy starts to bubble.
- Serve immediately with colcannon or mash potato.
All that’s left is to enjoy !!