Recipe/ Southern African Food

Pork Sausage Bobotie Recipe


Woza Friday!!!! Woza weekend!!! I love jazzing up my Saturday breakfast fry up with our pork sausage bobotie recipe. It is easy to forget that sometimes, hosting a meal doesn’t always have to be lunch or dinner. Breakfast or brunch is usually an easier option. How does it fit to serve your regular sausage and eggs as a spruced up bobotie, why not? All you will need are the usual breakfast ingredients plus additional spices and you will be well on your way to a festive Bobotie brunch. The bonus is that you will look like. you have made a real effort, which doesn’t always look the case with a couple of sausages and eggs.

A Little Excursion in South West London

I remember dreaming up this meal idea after venturing into Wimbledon on one of my early excursions with baby #4. I rugged the little nugget up, put him in our baby buggy, and strolled away to Clapham Junction. It had been a while since I stayed in London long enough to feel settled. Moving around with a little baby is always nerve-wracking, and #4 was no different. I do remember feeling so grateful for the work being done to improve the life of London commuters, especially mothers and children. Negotiating stairs with a recovering postpartum body, a buggy, a baby, and other kinds of paraphernalia is not an everyday issue anymore. Accessibility via ramps, lifts and helpful platform attendants make my life so much easier. And with those hurdles out of the way, it makes being outside in the fresh air and ready for adventure less of a mission. And once I am out the door, walking and taking in the scenery, inspiration juices start to flow. I begin to connect with how great it is to be out and about.

Wimbledon is South Africa Central

Whenever I am in that neck of the woods, I stop by the South African shop. There are several from Raynes Park to Putney and Wimbledon. There are no two ways about it. NikNaks, green cream soda, chutney spiced biltong, Mrs. Balls Chutney, and vacuum-sealed boerewors are such a delight to have once in a while. It can be a bit pricey but I don’t go there every day. And I can’t just walk in and out. If my newborn baby has given me grace in extra time to browse the shelves, I will take it. The biggest thing that these shops offer is nostalgia on a big plate with a side of good beef. On this occasion, I scored biltong, samp, and honey beans. At another branch, gem squash caught my eye and I went berserk. Other things that make my heart tingle are Romany Creams, Eat Sum More shortbread biscuits, Cerevita, Mazoe, Simba Chips, and Oros. You can also immerse yourself in a little bit of South Africa in Wimbledon. But enough about my trip down memory lane, let’s discuss bobotie.

What is Bobotie?

In the simplest of terms, it is quite similar to meatloaf with a spicy and deconstructed twist. It begins with minced meat, although we now have vegan and vegetarian alternatives. As we inspect the addition of spices and sweeter notes from dried fruit, we begin to see the classical makeup of dishes with Cape Malay influences. The egg is not mixed into the meat but the dish is completed with a savoury egg custard topping… or quiche, whichever way you want to look at it. The dish originated with the Dutch, with historical records available from as early as 1609. We have become history buffs over the years, so we do appreciate knowing when significant records have been entered for recipes. We have found mentions of the bobotie recipe in cookery and recipe books from 1923 and 1933. This is a purely South African recipe today, mostly associated with those of Afrikaaner origin but it most certainly helps South Africans of all backgrounds feel at home. Well, that’s a merry little bit of history right there, isn’t it?

How Is Bobotie Made?

Every family has their own version. Most modern bobotie recipes have a mixture of lamb and beef or either of the two. The one we are playing with today is made up entirely of pork sausages. Some recipes prefer to mix in pork due to the moisture it adds. Lovely, isn’t it! For this version, I literally had a brain wave and thought “why don’t I simply use the plain pork sausages I enjoy so much during a big fry up?” To be honest, those plain sausages are the only sausages I can stand these days. I simply don’t enjoy sausages anymore. My taste buds are over-sensitive nowadays, and I think it’s due to all my pregnancies. Sigh.

Our Recipe Inspiration And Sides

First I looked up one recipe I previously developed when I wrote at The Spruce Eats. Then I made a simple adaptation. Now that we have this, you are probably wondering what you can serve with it. Yellow rice, spiced with turmeric, is the usual side for bobotie. Because we love promoting healthy indigenous African foods, we gave yellow millet a try. The millet side would bring the perfect balance to our vegan bobotie recipe, certainly making it a delightfully balanced dish.

Watch this pork sausage bobotie recipe to enhance your weekend.

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Post updated by admin on 14 July 2020

Pork Sausage Bobotie Recipe

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By Freda Muyambo Serves: 4
Prep Time: 10 minutes Cooking Time: 55 minutes

Jazz up your Saturday breakfast fry up by serving your regular sausage and eggs as a jazzed up bobotie. Why not? All you will need are the usual breakfast ingredients plus additional spices and you will be well on your way for a festive Bobotie brunch.


  • 1 onion
  • 2 cloves garlic
  • 1 pack pork sausages (8 thick or 12 thin)
  • 1 slice of bread soaked in milk
  • Handful of raisins
  • Curry powder
  • 2 tablespoons chutney
  • For the savoury custard
  • 2 eggs
  • 250ml milk
  • a pinch of turmeric
  • 3 bay leaves



1. Prepare all the ingredients. Either chop the sausage or remove the skins. Preheat the oven to 170 degrees Celcius.


2. Sautee the onions and garlic in a little butter. Add the sausage meat and curry powder, allow the fat to render. Remove the excess fat.


3. Add the spices, raisins, chutney, and soaked bread crumbs. You can throw in the excess milk too.


4. If using an ovenproof pan, bring the mixture together and press down to form an even surface. You can also transfer to a baking dish and repeat the process. Cover with foil or baking paper and bake in the oven for 40 minutes.


5. Beat the eggs, milk and turmeric together. Season with a pinch of salt. Remove the meat mixture from the oven. Gently pour the egg mixture, carefully place 3 bay leaves on top then return to the oven for a further 15 minutes until the custard is set and slightly golden.


6 Serve this dish with a side of spiced yellow rice.

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