By Roman H
Boerwors Stew
7 steps
Prep:10minCook:1h
A simple sausage stew to be served over creamy polenta (or rice). The main ingredient is Boerwors, a South African beef and pork sausage which can sometimes be found at local independent butcher shops or specialty stores. Scotch bonnets can be removed if you don't like spice!
Updated at: Wed, 16 Aug 2023 20:36:58 GMT
Nutrition balance score
Unbalanced
Glycemic Index
30
Low
Glycemic Load
3
Low
Nutrition per serving
Calories272.2 kcal (14%)
Total Fat20.9 g (30%)
Carbs10.1 g (4%)
Sugars2.9 g (3%)
Protein11.2 g (22%)
Sodium1586.4 mg (79%)
Fiber1 g (4%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Instructions
Step 1
Remove boerwors from sausage casing (if not already loose) by running a paring knife down the length of the sausage to open the casing and peel it off, discarding the external skin.
Step 2
In a heavy bottomed pot over medium heat, place your sausage meat and break up any large pieces, letting the fat render and the meat brown.
Step 3
Optional: boerwors tends to use very fatty pork in its grind. Feel free to strain half of the fat once it has rendered before continuing the recipe if you would like. However, do not strain more than half! You'll need this fat to help cook the vegetables.
Step 4
Add sliced onions and diced scotch bonnets to your pot, keeping the heat on medium and stirring occasionally until the onions become almost translucent. Add one teaspoon of salt, or less to taste.
Step 5
Add your chopped zucchini and stir for a minute or so until it just begins to cook and then add your diced tomatoes and water and your remaining teaspoon of salt (or less to taste).
Step 6
Bring your stew to a boil over medium-high heat. Once it is boiling, lower heat to low and let simmer for 40 minutes or until reduced by half.
Step 7
Serve hot with polenta or rice (or on its own!) If using polenta, to get a creamy consistency use a 4 to 1 ratio of liquid to dry polenta, whether using instant or not. I like to use milk with a bit of salt, but as a base for this stew, a beef stock would work beautifully.
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