| Created by | Spinneys |
| Prep time | 15 minutes |
| Serves | 4 |
| Cuisine | South African |
| Diet | High-protein |
| Preparation | Easy |
Nutrition (per serving)
| Calories | 677 |
| Fat | 37.4g |
| Saturates | 14.4g |
| Protein | 26.7g |
| Carbs | 60.1g |
| Sugars | 7.5g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
Remove the boerewors from its casing and roughly chop the sausage meat. Place the chopped boerewors in a medium bowl.
2
Finely chop the parsley, 3 tbsp of capers, tomatoes, onion and gherkins. Juice the lemon. Place in another mixing bowl. Add the mustard and salt and mix well. Add the boerewors meat to the mixture and mix well.
3
Press the boerewors tartare into a round mould and divide into four portions. Place on a serving plate.
4
Separate the eggs. Make a small well in the centre of each portion of tartare. Add an egg yolk into each portion.
5
Top with barbecue corn, a sprinkle of microgreens, 1 teaspoon each of capers and a drizzle of olive oil.
6
Serve the tartare with thinly sliced baguette.
