Serve the pork sausage vetkoek with the sweet chilli and seed dip.
Pork Sausage & Onion Marmalade Vetkoek
Ingredients
- 750g Eskort Gold Medal Pork Sausages
- 6 balls of vetkoek dough
- 125 ml (½ C) onion marmalade
- 250 ml (1 C) sweet chilli sauce
- 30 ml (2 T) onion seeds
- 15 ml (1 T) toasted sesame seeds
- oil for frying
- 250 ml (1 C) water
- 15 ml (1 T) olive oil
Method
- To cook the pork sausages, place them in a pan with 1 cup of water and 1 tablespoon of olive oil. Cook for 8 – 10 minutes over moderate heat until the water is evaporated then allow the sausages to fry in the oil for 2 minutes until golden.
- Heat a pot of oil over moderate heat.
- Roll out vetkoek dough to 1 – 2cm thickness. Place pork sausage and marmalade in the middle and close.
- Fry until golden and crispy. This should take about 5 minutes.
- In a small bowl, combine seeds and sweet chilli sauce.
Serve
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