Wors Stew With Carrots And Potatoes

This classic southern African sausage stew well known as wors stew or wors potjie is absolutely delicious, hearty and so easy to make. Definitely a keeper!

Wors stew aka. sausage stew is a popular southern African stew, that’s loved by many Namibians. It’s easy to follow, hearty and only takes less than 45 minutes to make including preparation time.

The name wors comes from the type of sausage that’s normally used to make this stew known as Boerewors in Afrikaans (meaning farmer’s sausage).

Boerewors is a coarse-grained large spiral sausage made with combination of beef and pork/ lamb, along with spices like coriander, allspice, cloves and nutmeg, that’s very popular in Southern African countries, and Namibia is no exception.

This recipe for boerewors stew with carrots and potatoes is one of the easiest and my favorite ways of making wors stews. For this recipe I’ve used Bratwurst, German sausages, since it’s not so easy to get boerewors here in Germany, unless I make them myself, but feel free to use any sausage of choice.

Serve your wors potjie with Oshifima (pap), pasta, over rice or a slice of bread. Feel free to make this boerwors stew a day ahead, because the flavor improves the longer it sits.

What you’ll need to make boerewors stew with carrots and potatoes

• 500 g/ 1.1 lbs fresh sausages
• 3 garlic cloves
• 2 small onions or 1 medium onion
• 10 g (1/3 oz) fresh ginger root
• 2 bell peppers
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 2 tablespoons sunflower oil
• ½ teaspoon sugar
• 1 tablespoon tomato paste
• 400 g/ 0.88 lbs carrots
• 400 g/ 0.88 lbs potatoes
• ½ teaspoon cayenne pepper
• 1 teaspoon pepper
• about 250 ml/ about 1 cup water, hot
• 400 g (14.1 oz) canned diced tomatoes

How to cook wors stew

Cut sausages into chunks. Next peel potatoes and carrots and cut them into chunks as well. Then peel and mince garlic, onions and ginger root and dice bell peppers.

In a large saucepan or pot, heat 2 tablespoons sunflower 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.

In the same pan (without cleaning it) add the onions, garlic, ginger and bell peppers and cook for about 5 minutes or until soft. Add tomato paste, thyme, pepper, cayenne pepper, sugar and salt and cook for another minute. Then add potatoes and carrots and stir in canned tomatoes and hot water and bring to boil.

Once it boils, turn down the heat to medium low, cover with the lid and let it cook for about 15 minutes, stirring occasionally. Add back the browned sausages and cook for another 15 minutes, half covered.

Taste the stew and season again with salt and pepper if necessary. Serve hot with mielie pap, over yellow rice or with fat cakes. Enjoy! You can also make this boerewors stew a day ahead, since the flavor improves the longer it sits.

Love this wors stew with carrots and potatoes recipe? Try my wors stew with rice recipe, too.

What to serve with wors stew

Wors potjie tastes amazing served with Mielie pap, pasta, over rice or a fat cakes. 

Did you make this boerewors stew recipe? I’d love to hear from you! Simply write a review and add rating to it.