Boerewors Stew
Aperçu
Boerewors is South African sausage, and the name is Afrikaans: boer for farmer, wors for sausage. It is coarsely minced beef, sometimes with pork or lamb, seasoned with toasted coriander seed, black pepper, nutmeg, cloves and allspice, and it is made in one continuous coil rather than in links. Its identity is protected in law. South African regulation sets out what may be sold as boerewors, including a minimum meat content and a cap on other ingredients, which is an unusual level of legislative attention for a sausage and a fair measure of how seriously the country takes it. That regulation is also why boerewors is genuinely hard to buy outside South Africa and why South Africans abroad end up making their own. The sausage belongs to the braai above all, grilled in its coil over coals. This stew is what happens to it indoors: cut into pieces, browned, and simmered with tomato, garlic and spices into something closer to a weeknight dish. Boerewors is also eaten with pap and a tomato and onion sauce, which is the standard plate across the country. The stew is a newer treatment of an old sausage, and its spread beyond South Africa has come with the diaspora.
Note de Patrimoine AFN
Boerewors takes its name from the Afrikaans boer, meaning farmer, and wors, meaning sausage, and is protected under South African regulation which specifies a minimum meat content for anything sold under the name. It is a staple of South African, Namibian and Zimbabwean cooking.
Ingrédients
Les mentions alimentaires sont fournies par les contributeurs à titre indicatif. Elles ne sont pas vérifiées par AFN et dépendent des produits que vous achetez. En cas d’allergie grave, vérifiez vous-même chaque ingrédient. Cuisine, allergies et votre propre jugement
Préparation
- 1
Slice the onion and fry in hot canola oil with the cumin, smoked paprika and turmeric.
- 2
Cut the boerewors into bite sized pieces and brown them with the onions.
- 3
Add the chopped garlic, chilli flakes, dried oregano, tomato paste, chopped tomatoes and beef stock.
- 4
Simmer for 15 minutes and season.
- 5
Serve with mashed potatoes.
Notes de l’Africook
Notes personnelles de Nympha Nzeribe- Brown the sausage properly before any liquid goes in. Boerewors that has only been warmed through gives a pale, flat stew, and the browning is where most of the flavour comes from.
- Do not prick the sausage before cutting it. The fat is what carries the coriander and clove through the stew, and letting it out early wastes it.
- Boerewors is already heavily seasoned. Taste before adding salt at the end, because between the sausage and the stock the pot is usually there already.
- Outside South Africa, a coarse beef sausage with coriander seed added is the nearest approximation. Ordinary pork sausage gives a decent stew and not a boerewors one.
- Pap, samp or crusty bread all work as well as the mashed potato suggested here.
Questions fréquentes
What does the word boerewors mean?
It is Afrikaans, from boer meaning farmer and wors meaning sausage, so literally farmer's sausage. The name reflects its origins in Afrikaner farm butchery, where whole animals were processed at home and the seasoned coarse sausage was one of the results. It is sometimes stated the other way round, but boer is the farmer and wors is the sausage.
What is in boerewors and can I substitute another sausage?
Coarsely minced beef, sometimes with pork or lamb, seasoned with toasted coriander seed, black pepper, nutmeg, cloves and allspice, formed into a continuous coil. The coriander is the distinctive note. Outside South Africa a coarse beef sausage is the nearest substitute, and adding a little ground toasted coriander to the pot moves it closer.
Why is boerewors hard to buy outside South Africa?
Because the name is regulated. South African law specifies what may be sold as boerewors, including a minimum meat content and limits on other ingredients, so the product is defined rather than merely named. Combined with meat import restrictions, this means South Africans abroad often make their own, and many long standing home recipes exist for exactly that reason.
What is boerewors stew served with?
Mashed potato is suggested here, and pap is the more common South African partner, along with samp or a yeast free bread such as roosterkoek. Crusty bread works for taking up the sauce. Anything plain and starchy suits it, since the stew itself is heavily spiced by the sausage.
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Couldn't find boerewors near my place in Dallas so I had to drive down to the South African shop in Plano to get proper beef boerewors. The smoked paprika and tomato paste give the broth such a rich flavor. Simmered it for 15 minutes and the sausage stayed nice and juicy. E sweet no be small thing o.
Made this tonight with halal beef sausage from my butcher. Frying the onions together with the turmeric and cumin smelled so good in the kitchen sha. My husband loved it with the mashed potatoes, though I added a little bit more chilli flakes because we like proper heat.