Boerewors Stew
South Africa
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London, United Kingdom ·
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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.
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.
Dietary tags are provided by contributors as a guide, not verified by AFN, and they depend on the products you buy. If you have a serious allergy, check every ingredient yourself.
Slice the onion and fry in hot canola oil with the cumin, smoked paprika and turmeric.
Cut the boerewors into bite sized pieces and brown them with the onions.
Add the chopped garlic, chilli flakes, dried oregano, tomato paste, chopped tomatoes and beef stock.
Simmer for 15 minutes and season.
Serve with mashed potatoes.
Personal notes from Nympha Nzeribe2 reviews
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.
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.