Boerewors and butternut risotto from Cook Sister! by Jeanne Horak-Druiff

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Christine on June 26, 2016

    We got boerewors sausage in a recent farm box and I chose this recipe because it was literally the only one in the entire EYB Library calling for this specific variety! I could have used it in a recipe calling for other types of sausage, but I wasn't familiar with it's flavor, so wanted to go with a tested recipe rather than start experimenting on my own. Well, I wasn't missing out on anything by not having more choices, because this was a really excellent risotto. I only made a few minor tweaks -- I substituted water for 1 cup of the stock so I wouldn't need to open up another container. And I normally make risotto with a 1:4 ratio of rice:liquid, so I upped the red wine to 1 cup to add just a bit extra liquid. Really delicious, and I would definitely make this again. (Though it did make a lot of dirty dishes having to cook the squash, sausage, and risotto each in a separate vessel...this is a weekend recipe for me!)

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