Boerewors with Tomato Gravy and Mustard Mash

Boerewors is one of South Africa’s staple foods. It is local and lekker. But beware…not all wors is boerewors! To be labeled boerewors the regulations stipulate that it has to contain at least 90% total meat content and not more than 30% fat. Every year boerie kings from all over the country avidly prepare what they think is the best boerewors, infused with their secret spices and herbs, to participate in the SA Boerewors Championships.

We are never without a pack or two of boerewors in the freezer. It is very versatile and can be served in so many different ways from braaiing to removing the casing, wrapping them in puff pastry and making homemade sausage rolls. We love ours on the braai and tradition says that those around the fire all get to taste some while it is cooking and if you are lucky enough to be present you will find the braai tongs passed to you with a little piece of piping hot boerie straight off the coals.

I particularly enjoy cooking it up in a pan on the stove with a sauce or gravy.  I love the combined flavours of coriander and thyme in boerewors which are reflected in this delicious thick sauce recipe that I am sharing with you today. Whether served with rice, creamy mash and vegetables or pap it is truly comfort food at its best. Never prick the casing of the boerewors. It needs to stay as intact as possible to retain moisture and fat inside. I discovered years ago that cooking it first in some water softens the casing and prevents it from bursting. Recently our family surprised us with a visit on the farm for the weekend so out came the boerewors and we braaied it along with some chicken portions that they brought. Sunday evening we discovered that the left overs are perfect in my recipe below. Hope you enjoy as much as we did!

BOEREWORS WITH MUSTARD MASH AND TOMATO GRAVY

Serves 4 to 6

Ingredients:

500 g Boerewors

15 ml Olive Oil

2 Large Onions, peeled and sliced

1 Red Pepper, seeded and sliced

Few Sprigs Fresh Thyme, washed

5 ml Ground Coriander

60 ml Red Wine (or water)

1 Can Whole Cherry Tomatoes

5 ml Sugar

Salt and Black Pepper, to taste

300 ml Hot Stock

Method:

• Place boerewors and half the sliced onions in a large deep frying pan or saucepan. Add 125 ml water and place over medium heat. Bring to the boil, lower heat and allow the water to boil away. It should take about 10 minutes.
• Brown the boerewors and onions in the fat that remains in the pan, turn it over and brown the other side. Remove boerewors and browned onions and set aside in a dish.
• Add the olive oil to the pan along with the rest of the onion, red pepper, thyme and coriander. Fry gently until the onion is starting to turn golden.
• Add the red wine (or water if you don’t use alcohol) to the pan and scrape up all the bits off the bottom with a spatula. Allow the liquid to evaporate.
• Add the can of cherry tomatoes and their juice to the pan with the sugar.
• Pour in the hot stock, bring back to the boil and simmer gently for about 10 minutes.
• Season to taste.
• Stir the browned onions and any sauce back into the pan.
• Nestle the semi cooked boerewors in the sauce, cover with a lid and simmer for another 5-10 minutes.

Serve the boerewors over creamy mustard (or wasabi if you like the taste) mashed potato and spoon over some of the delicious tomato gravy. I like to serve steamed veggies on the side.

Omit the first two points in the method if you have left over boerewors from the braai. Winner!