Easy Wors Stew
This southern African sausage stew aka. wors stew made with a handful of simple ingredients in less than 30 minutes including prep time is bursting with flavors. Tastes great served with this no-yeast bread, pap, yellow rice or these incredible easy fat cakes.
Servings: 3 Servings
Ingredients
- 400 g (0.88 lbs) fresh sausages
- 2 garlic cloves
- 1 medium onion
- 5 tablespoons pureed tomatoes 1 diced medium tomato
- 2 tablespoons tomato paste
- 1 teaspoon chutney
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ½ teaspoon pepper
- about 200 (¾ cup + 1 tablespoon) water hot
- ¼ teaspoon chili flakes (OPTIONAL)
- 2 tablespoons olive oil or any for searing
Instructions
- Cut sausages into chunks. Next peel and mince garlic and onion. In a large saucepan or pot, heat 2 tablespoons olive oil (or whatever you prefer) 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 flavor. Add salt, pepper, thyme, paprika and chili flakes and stir in tomato paste, chutney and pureed tomatoes and mix well.
- Then stir in hot water to loosen everything from the bottom of the pan. Let cook for about 3 minutes. Add back the browned sausages and cook for about 15 minutes, covered. Taste the stew and season again with salt and 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 flavor improves the longer it sits.
Notes
- If you don't have chutney, go ahead and use about ½ teaspoon sugar, just to create an overall more balanced stew.
- Feel free to use any sausage of your choice, if you don't have access to boerewors.