Real men do eat quiche. I read it on the internet. And if the quiche is loaded with thick rolls of sausage, it’s not even a stretch.
Recently I was approached with an interesting offer. If I would develop an original recipe using a local sausage, specifically a South African style artisan sausage called a Boerewors (translation: farmer sausage), the sausage maker would give me the meat for free. Can’t resist a challenge like that!
The producer is SA Braai, a young Milwaukee company founded by Matthew Devan, who learned to make sausage at his father’s side in the family’s South African butcher shop. Arriving in Milwaukee by way of Dublin, where he met his American wife, they set out to bring the flavors of South Africa to sausage lovers in Milwaukee and beyond. Made from premium pork, beef and a blend of special seasonings, Boerewors would typically be served at a cookout–like we Milwaukeeans eat our brats. That is, until a pack of creative bloggers gets a hold of them–then they could go into anything!
South African sausages are a bit lower in fat and have different seasonings than the German/Polish style links I grew up eating. This lends them a flavor that is both unique and utterly delicious. And BTW they don’t contain any of the nitrates that I am always checking labels for. Yes I’ll be driving across town to pick up more. (Hmmm, interesting marketing strategy, donate sausage to bloggers for “recipe development” and turn them all into addicts.)
Right now the company is still young–in the use-borrowed-facilities-for-production and sell (mostly) at farmer’s markets stage of entrepreneurship. But based on the uniqueness of the product and the rate at which I saw samples converted to sales, this is a company that is going places. Keep your eye on them and someday you can say “I knew them when…!”
- 4 large sausages, about 1 lb.
- 1 pie crust (not deep dish–you want the sausage to be higher than the quiche top)
- 1-2 c spinach, finely shredded
- 1/2 onion, chopped
- 1/2 c grated swiss cheese
- 2 T fresh chopped herbs (I used marjoram & thyme)
- 2 eggs
- 2/3 c milk or half & half
- Cut sausages in half (or in large chunks) and pan fry until cooked through. Drain.
- Sprinkle filling ingredients (spinach, onions, herbs and cheese) evenly on crust. Set sausage pieces on top of filling.
- Beat eggs and milk together then pour over spinach, etc in quiche. (If you are short on egg mixture because of a larger crust, you can make more with a ratio of 1 egg to 1/3 c milk).
- Bake at 350 for 30-45 minutes until knife inserted off center comes out clean and the crust is turning golden.
I served this quiche to a couple of guests for a noon football game. Brunch meets tailgating–hmmm… Are you ready for some football??
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