Wors Stew With Carrots And Potatoes

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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

  • 8 sausages (500 g/ 1.1 lbs) 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 pap, yellow rice or a slice of bread. Enjoy! You can also make this boerewors stew a day ahead, since the flavor improves the longer it sits.

More stew recipes

Print Recipe
5 from 1 vote

Wors Stew With Carrots And Potatoes

This classic southern African sausage stew well known as wors stew is absolutely delicious, hearty and so easy to make. Definitely a keeper!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Course
Cuisine: African, Botswanan, Namibian, South African, Southern African
Keyword: African sausage stew, African wors stew, boerewors stew, Comfort food, how to cook wors stew, Namibian cuisine
Servings: 6 Servings
Author: Ester from esterkocht.com

Ingredients

  • 8 sausages (500 g/ 1.1 lbs)
  • 2 small onions or 1 medium onion
  • 3 garlic cloves
  • 2 bell peppers large
  • 1 teaspoon dried thyme
  • 1 tablespoon tomato paste
  • 1 teaspoon salt
  • ½ teaspoon sugar
  • 400 g/ 0.88 lbs carrots
  • 400 g/ 0.88 lbs potatoes
  • 400 g (14.1 oz) canned diced tomatoes
  • 250 ml/ about 1 cup water hot
  • 2 tablespoons sunflower oil
  • ½ teaspoon cayenne pepper
  • 1 teaspoon pepper
  • 10 g (⅓ oz) fresh ginger root

Instructions

  • 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 pap, yellow rice or a slice of bread. Enjoy!

Notes

  • Feel free to make this boerewors stew a day ahead, because the flavor improves the longer it sits.

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

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3 Comments

  1. 5 stars
    😋😋😋😛😛😋😋😛😋😋😋yum yum

  2. Ester, this looks yummy!

    Could you tell me how much ginger to use, by grams, since it isn’t in the ingredients list?

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