Boerewors with Pap and Tomato-Onion Sauce

Leave the boerewors coiled if it's already shaped that way. Heat 1 tbsp oil in a large frying pan over medium heat, add the sausage and fry for 5–8 minutes on each side, turning gently, until nicely browned and cooked through.

For the sauce, heat the remaining oil in a saucepan. Add the finely chopped onion and cook for about 5 minutes until softened, without letting it brown.

Add the minced garlic and cook for 1 minute, then add the chopped tomatoes. Season with salt and black pepper to taste and simmer over medium heat for about 20 minutes, stirring occasionally, until the tomatoes break down and the sauce thickens.

For the pap, bring water to a boil in a heavy-bottomed pot, season with salt to taste, and gradually stir in the maize meal, whisking constantly to prevent lumps from forming.

Reduce the heat to low, cover the pot and cook the pap for about 5 minutes, stirring often, until thick and smooth. If the pap turns out too dry, add a little hot water from the measured amount and stir it in.

Spoon the hot pap onto plates, top with the boerewors and drizzle with the tomato-onion sauce.