Wors in Creamy Mushroom Sauce Recipe
This Wors in Creamy Mushroom Sauce Recipe is a rich and flavorful dish, inspired by Southern African cuisine. Juicy wors sausages are browned and simmered in a velvety mushroom sauce made with fresh cream, garlic, and aromatic spices. Quick and easy to prepare in just 30 minutes, this comforting meal pairs perfectly with pasta, rice, or traditional mielie pap. Ideal for a cozy family dinner or a special occasion!
Servings: 4 Servings
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!