Pork Sausage & Onion Marmalade Vetkoek

Prep Time


Cook Time


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  • 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


  • 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 the pork sausage vetkoek with the sweet chilli and seed dip.