Boerewors with Pap and Sheba (Gluten-Free)

Instructions

1. 1Preheat your grill or a large skillet to medium-high heat (around about 205°C or 200°C). Place the 4 links Boerewors Sausage on the hot grill or in the skillet. Cook for 15-20 minutes, turning occasionally, until the sausage is browned on all sides and cooked through to an internal temperature of 71°C. Once cooked, remove the boerewors from the heat and let it rest for 5 minutes.
2. 2While the boerewors is cooking, prepare the mieliepap. In a medium saucepan, bring the 4 cups of Water and the 1/2 teaspoon Salt to a rolling boil over high heat (204.4°C or 200°C).
3. 3Gradually whisk the 1 cup Coarse Cornmeal into the boiling water, stirring constantly to ensure there are no lumps. Once all the cornmeal is added, reduce the heat to low (93.33°C or 95°C). Cover the saucepan and let the mieliepap simmer for 20-30 minutes, stirring occasionally, until it is thick and creamy. It should pull away from the sides of the pan.
4. 4While the mieliepap simmers, make the Sheba. Heat the 2 tablespoons Olive Oil in a skillet over medium heat (148.9°C or 150°C). Add the 1 large Onion, chopped into 1.27 cm pieces, and the 1/2 medium Green Bell Pepper, also chopped into 1.27 cm pieces. Cook, stirring often, for 5-7 minutes, or until the onion and pepper are softened.
5. 5Add the 2 cloves Garlic, minced, and the 1/4 teaspoon Chili Flakes to the skillet. Cook for 1 minute more, stirring constantly, until the garlic is fragrant. Be careful not to burn the garlic.
6. 6Pour in the 1 can Diced Tomatoes (undrained). Stir everything together, scraping up any bits from the bottom of the skillet. Bring the mixture to a simmer, then reduce the heat to low (93.33°C or 95°C) and cook for 10-15 minutes, uncovered, stirring occasionally, until the sauce has thickened to your liking.
7. 7To serve, place a portion of the mieliepap on each plate. Top with a link of the rested boerewors sausage. Spoon a generous amount of the Sheba relish over the boerewors and mieliepap.

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