A quick Sunday lunch is served.
Inspiration: PnP kookenkuier Magazine, October 2018, Edition 44, p.90
- 8x PnP Pork Sausages
- 8x Skewers
- Store Bought Bread Dough
Fry the individual Pork Sausages in a pan on medium heat for about 3 to 4 minutes. Let it cool. Divide the Store-Bought Bread Dough into 8 squar-ish pieces. and i spiced them with Red Chilli Flakes and Mixed Herbs. When the Sausages are cooled down, roll each Sausage in the Bread Dough pieces, so to cover the Sausages – almost like a hot dog… and thread a skewer in each of the stokbroodjies – the original recipe uses steel skewers, we used normal bamboo skewers –, and braai the Individual Stokbrood Pieces over medium heat on a braaier – to get the real stokbrood taste – until Bread Dough and Sausages are fully done.
I served the Stokbroodjies with some of our favourite sauces in which we dipped the stokbroodjies and ate it like this. You can serve it with your favourite sides.
This is a great dish to serve when you are hosting a few people for a braai.
So usually, in order to work with the Bread Dough and prevent it from sticking to your hands and everything else it touches – in normal situations – the surface where you would work and your hands would be dusted with flour…Yes?
So what if you do not have Flour at home…ha ha…? I decided to use Creamy Cheese Sauce Powder to dust the surface and my hands with…Why not? It gave the stokbroodjies a hint of a cheesy taste.
Tell us what would you do in this situation??