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Boerewors Stew

Boerewors Stew

This South African sausage stew aka. wors stew made from a handful of simple ingredients in less than 30 minutes, including prep time, is bursting with flavours.

Ready in: 30 minutes

Serves: 3

Complexity: very-easy


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400 g fresh sausages
2 garlic cloves
1 medium onion
5 tbsp puréed tomatoes or 1 diced medium tomato
2 tbsp tomato paste
1 tsp chutney
1 tsp paprika
1 tsp dried thyme
About 200 (¾ cup + 1 tbsp) water hot
¼ tsp chilli flakes, (optional)
2 tbsp rice bran oil, for searing


Cut sausages into chunks. Peel and mince garlic and onion.
In a large saucepan or pot, heat 2 tablespoons of oil over medium heat and brown the the sausages. Don’t overcrowd the pot, otherwise the meat won’t brown. Remove the meat from the pan and set aside.
Sauté onion and garlic in the sausage drippings so they soak up extra flavour. Add SIDS SALT & PEPPER, thyme, paprika, chilli flakes and stir in tomato paste, chutney and puréed tomatoes and mix well.
Stir in hot water to loosen everything from the bottom of the pan. Cook for about 3 minutes. Add back the browned sausages and cook for about 15 minutes, covered.
Taste the stew and season again with SIDS SALT & PEPPER if necessary. Serve hot with pap, yellow rice, fat cakes or a slice of bread. Enjoy! You can also make this boerewors stew a day ahead, since the flavour improves the longer it sits.