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Ingredients

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Sausage and Butter Bean Casserole:

  • 750g Pork Sausages
  • Onions 200 g
  • Oil, Sunflower 65 ml
  • Pepper, green 65 g
  • Pepper, red 65 g
  • Knorr Tomato Pronto
    Knorr Tomato  Pronto
    200 g
    Added to cart: Knorr Tomato Pronto
  • Fine Foods Fruit Chutney 3kg
    Fine Foods Fruit Chutney 3kg
    50 g
    Added to cart: Fine Foods Fruit Chutney 3kg
  • Robertsons Veggie Seasoning
    Robertsons Veggie Seasoning
    8 g
    Added to cart: Robertsons Veggie Seasoning
  • Water 1 l
  • Knorr Brown Sauce 2kg
    Knorr Brown Sauce 2kg
    100 g
    Added to cart: Knorr Brown Sauce 2kg
  • 820g butter beans

Sweet Corn and Caramelised Onion Pap:

  • Onions 140 g
  • Oil, Sunflower 50 ml
  • Water 2.65 l
  • Corn kernels (canned) 410 g
  • Knorr Aromat Original
    Knorr Aromat Original
    14 g
    Added to cart: Knorr Aromat Original
  • 650g Maize Meal

Preparation

  1. Sausage and Butter Bean Casserole:

    • Cook the sausages - grill or oven bake and set aside.
    • In a large pot, fry the onions in the sunflower oil until soft. Add the peppers and cook.
    • Add the Knorr Tomato Pronto, Fine Foods Fruit Chutney and Robertsons Veggie Seasoning.
    • Add 500ml of the water and the cooked sliced sausages to the pot and bring to the boil.
    • Mix together 500ml of the cold water and the Knorr Classic Brown Sauce and add to the pot.
    • Simmer for 3 minutes on a low heat.
    • Add in the butter beans and simmer for 5 minutes.
  2. Sweet Corn and Caramelised Onion Pap:

    • In a pot, fry the onions in the sunflower oil until soft and caramelised, and set aside.
    • In the same pot, add the water and bring to the boil. Then add the tinned corn kernels and Knorr Aromat.
    • Slowly stir in the mealie meal and allow to simmer for 10-15 minutes until cooked.
  3. Step up:

    • Substitute pork sausages for chicken, mutton, beef or Russian sausages.
    • Substitute butter beans for other tinned beans, such as red kidney, baked beans or 4 bean mix.