Wors in a rich and creamy mushroom sauce recipe is a quick, simple, and sublime dish featuring browned fresh sausages (to enhance the depth of the sauce) in a luscious, creamy mushroom sauce. It’s perfect for a weeknight dinner but elegant enough for a dinner party.
Boerewors, or wors in short, is an Afrikaans term meaning “farmer’s sausage.” This juicy, coarse-grained, spiral-shaped African sausage (primarily made of beef and seasoned with spices such as coriander) is incredibly popular in Southern African countries like Namibia and South Africa.
Some great ways to enjoy boerewors include grilling over an open fire (known as braaing in Southern Africa) or using it to make hearty stews, like easy wors stew here, wors stew with rice here, wors stew with potatoes and carrots here, or wors stew with pasta here.
This Boerewors with creamy mushroom sauce is simple yet mouthwateringly delicious—the sauce is decadent and beautifully creamy. Made with fresh sausages, mushrooms, fresh cream (aka heavy cream), vegetable stock, and spices such as thyme, with a subtle hint of cayenne pepper adding a warm, lingering aftertaste, this dish comes together in just 45 minutes.
It pairs wonderfully with rice (perfect for soaking up the sauce), pap (mielie pap or pearl millet pap), pasta, or simply a piece of bread to mop up the sauce. While the authentic recipe calls for boerewors, you can substitute any fresh sausage if you don’t have access to boerewors.
Ingredients used to make this recipe
- 500 g/ 1.1 lbs fresh sausages
- 200 ml/ about 6.8 fl.oz / ¾ Cup + 1 tablespoon heavy cream (fresh cream)
- 250 g/ ½ lbs fresh mushrooms
- 150 ml (about 5 fl.oz/ ⅔ Cup) vegetable stock (or beef broth/stock)
- 1 medium onion
- 2 garlic cloves
- 1 teaspoon smoked paprika
- ¼ teaspoon cayenne pepper or chili flakes
- 1 teaspoon dried thyme
- 1 tablespoon tomato paste
- 1 tablespoon cornstarch (cornflour), or all-purpose flour (plain flour)
- a pinch of nutmeg
- ¼ teaspoon ground black pepper
- Salt to taste
- 2 tablespoons vegetable oil for searing
How to Make fresh Sausage in Creamy Mushroom Sauce
Cut the sausages into chunks. In a large saucepan or pot, heat 2 tablespoons of sunflower oil (or your preferred oil) over medium heat.
Add the sausage chunks, making sure not to overcrowd the pan, so they brown properly. Once browned, remove the sausages from the pan and set them aside.
While the sausages cook, peel and mince the garlic and onion. Then clean the mushrooms with paper towels, trim the stem ends, and slice them.
In the same pan (without cleaning it), add the onion and sauté for about 3 minutes. Add the mushrooms, stirring frequently, let cook for about 5 minutes.
Then, add the garlic, thyme, smoked paprika, black pepper, cayenne pepper, nutmeg and tomato paste. Cook for another minute.
Sprinkle cornstarch (cornflour) or all-purpose flour (plain flour) over the mixture and stir well to combine.
Stir in the heavy cream and beef or vegetable stock, then return the browned sausages to the pan.
Bring the mixture to a boil over high heat, then reduce to medium heat and let simmer uncovered for about 15 minutes, or until the sauce thickens to your desired consistency. Taste the sauce and adjust seasoning with salt and pepper if needed.
Serve hot with rice, mielie pap, pearl millet pap, pasta, or simply a piece of bread to soak up the delicious sauce. Enjoy!
More Wors Recipes to Try Today
- Wors Stew With Chutney
- Wors Stew With Potatoes And Carrots
- One Pot Wors And Rice Recipe
- One Pot Pasta And Wors Recipe
Wors in Creamy Mushroom Sauce Recipe
Equipment
- Saucepan or pot
- Cutting board
- Knife
- Wooden spoon
Ingredients
- 500 g/ 1.1 lbs fresh sausages
- 200 ml/ about 6.8 fl.oz / ¾ Cup + 1 tablespoon heavy cream (fresh cream)
- 250 g/ 1/2 lbs fresh mushrooms
- 150 ml (about 5 fl.oz/ 2/3 Cup) vegetable stock or beef broth/stock
- 1 medium onion
- 2 garlic cloves
- 1 teaspoon smoked paprika
- ¼ teaspoon cayenne pepper or chili flakes
- 1 teaspoon dried thyme
- 1 tablespoon tomato paste
- 1 tablespoon cornstarch (cornflour) or all-purpose flour (plain flour)
- a pinch of nutmeg
- ¼ teaspoon ground black pepper
- 2 tablespoons vegetable oil for searing
- salt to taste
Instructions
- Cut the sausages into chunks. In a large saucepan or pot, heat 2 tablespoons of sunflower oil (or your preferred oil) over medium heat. Add the sausage chunks, making sure not to overcrowd the pan, so they brown properly. Once browned, remove the sausages from the pan and set them aside.
- While the sausages cook, peel and mince the garlic and onion. Then clean the mushrooms with paper towels, trim the stem ends, and slice them.
- In the same pan (without cleaning it), add the onion and sauté for about 3 minutes. Add the mushrooms, stirring frequently, let cook for about 5 minutes. Then, add the garlic, thyme, smoked paprika, black pepper, cayenne pepper, nutmeg and tomato paste. Cook for another minute.
- Sprinkle cornstarch (cornflour) or all-purpose flour over the mixture and stir well to combine. Stir in the heavy cream and beef or vegetable stock, then return the browned sausages to the pan.
- Bring the mixture to a boil over high heat, then reduce to medium heat and let simmer uncovered for about 15 minutes, or until the sauce thickens to your desired consistency.
- Taste the sauce and adjust seasoning with salt and pepper if needed. Serve hot with rice, mielie pap, pearl millet pap, pasta, or simply a piece of bread to soak up the delicious sauce. Enjoy!
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