Boerewors Bredie

77

Share It if your Like it

Prep time 15 minutes

Cooking time 45 minutes

Total time 1 hour

Servings 4 servings

Boerewors Bredie is what I make when I want a hearty, cozy supper without fuss. You know those nights when you want something warm, rich, and full of flavor, but you also want to keep dishes to a minimum? This stew is the answer. It’s simple, satisfying, and feels like a hug in a bowl. If you’ve got a ring of boerewors, a couple of tomatoes and onions, and a decent pot, you’re basically done. Let’s cook something that tastes like home and doesn’t ask for much.

The Story Behind This Recipe

I’m Alexandraa, the cook behind this Boerewors Bredie. On a rainy weekend, I dialed in the flavors so it’s approachable and full of real-home vibes. Boerewors Bredie is what I make when I want a hearty, cozy supper without fuss. You know those nights when you want something warm, rich, and…

Alexandraa

Ingredients needed for Boerewors Bredie

Here’s everything I grab before I even turn on the stove. Keep it simple and use what you have. This is a flexible stew, so you can adjust the spice level and richness to your taste.

• 800 g to 1 kg boerewors, cut into 8 to 10 cm lengths
• 2 tbsp oil, or a knob of butter plus a splash of oil
• 2 large onions, thinly sliced
• 3 to 4 cloves garlic, minced
• 1 to 2 tsp fresh ginger, grated (optional)
• 1 to 2 tsp curry powder or mild masala, to taste
• 1 tsp paprika or smoked paprika
• 1 tsp ground coriander or cumin (optional, but lovely)
• 1 bay leaf and a small cinnamon stick (optional but classic)
• 4 large ripe tomatoes, chopped, or 1 can chopped tomatoes
• 1 tbsp tomato paste for depth
• 2 medium potatoes, peeled and cubed (about 2 cups)
• 1 cup beef stock or water, plus more as needed
• 2 tsp brown sugar or a grated carrot to balance the acidity
• Salt and black pepper, to taste
• Fresh parsley or coriander for garnish

For extra help picking spices that work together, here’s a quick pantry spice guide I use when I want to tweak the flavor profile.

Step-by-step method for preparing Boerewors Bredie

This stew is all about building layers of flavor in one pot. Take your time with browning and you’ll be rewarded with deep, rich taste without needing fancy ingredients.

1. Brown the boerewors properly

Heat the oil in a heavy pot on medium high. Add the boerewors pieces and brown on all sides until they get a good color. Don’t rush this step. Color equals flavor. Once browned, set the sausage aside on a plate. If there’s too much fat in the pot, spoon off a little. If it looks dry, keep a tablespoon or two for the onions.

Struggling with this step? Check out how I brown sausage without drying it out.

2. Soften the onions and build the base

Add the sliced onions to the same pot with a pinch of salt. Cook low and slow, stirring often, until they soften and turn lightly golden. This can take 8 to 12 minutes. Add garlic and ginger and cook for another minute until fragrant. Sprinkle in the curry powder, paprika, and any optional spices. Toast the spices for 30 seconds to wake them up.

3. Add tomatoes and simmer

Stir in the chopped tomatoes and tomato paste. If your tomatoes are very acidic, add the brown sugar or grate in a carrot. Let this bubble gently for 5 minutes. You want the tomatoes to thicken slightly and lose that raw edge. Add the bay leaf and cinnamon stick if you’re using them.

4. Bring it together

Return the boerewors to the pot along with the potatoes. Pour in 1 cup of stock or water. The liquid should come just below the surface of the ingredients, not drown them. Bring to a gentle simmer, then reduce the heat to low. Cover and cook for about 25 to 35 minutes, stirring once or twice. The potatoes should be tender and the sauce should be glossy and slightly thick.

5. Finish and balance

Taste and adjust the seasoning. A pinch more salt and a grind of black pepper often make everything pop. If the stew feels too thick, add a splash of water. If it’s too thin, simmer uncovered for a few minutes more. Turn off the heat and rest the pot for 5 minutes. This helps the flavors settle and the sauce cling to the sausage.

That’s it. You just made a pot of comfort that feels like a warm blanket.

Tips for perfecting your Boerewors Bredie

• Brown deeply: Get a nice sear on the boerewors. That browning is your foundation.
• Onions matter: Cook them long enough to turn sweet and soft. Rushing this step leads to a flat sauce.
• Balance the acidity: Tomatoes are tangy. A pinch of sugar or grated carrot brings natural sweetness.
• Keep it gentle: Simmer on low. Aggressive boiling toughens the sausage and breaks the potatoes.
• Thicken naturally: Let potatoes do their thing. If you need more body, mash a few cubes into the sauce or see how to thicken a stew naturally.
• Rest before serving: Five minutes off the heat helps the sauce set and the flavors meld.

“I tried this on a chilly Friday and my kitchen smelled incredible. The stew was rich but not heavy, and the potatoes were creamy. My kids asked for seconds. This is on our monthly rotation now.”

Variations or substitutions for different dietary needs

Gluten free is easy. Most boerewors is naturally gluten free, but always read the label to be sure. If your sausage contains fillers, pick a brand that uses only meat and spice. Serve with rice or mashed potatoes instead of bread if you’re avoiding gluten.

Low carb or keto. Skip the potatoes and add chunks of zucchini, mushrooms, or cauliflower during the last 10 to 12 minutes of cooking. You still want the sauce to feel hearty, so don’t add too much liquid.

Mild vs. spicy. Use a mild curry powder for family friendly flavor, or add a chopped chili with the onions if you like heat. A small pinch of chili flakes at the end is also great.

Dairy free. This recipe is naturally dairy free if you use oil instead of butter. If you want a touch of richness without cream, stir in a teaspoon of olive oil before serving.

Tomato alternatives. If you’re sensitive to tomato, use fewer tomatoes and add a splash of beef stock plus a teaspoon of apple cider vinegar for brightness. The flavor will be different, but still delicious and cozy.

Pairing suggestions for side dishes or beverages

This stew shines with simple sides. I love it spooned over fluffy basmati rice or creamy mash. If you’re feeling rustic, a slice of buttered bread to mop up the sauce is perfect. Another great option is pap or soft polenta for that comforting, stick to your ribs feel. For veggies, go with a crisp cucumber and tomato salad or steamed green beans tossed with lemon.

For drinks, keep it easy. A light-bodied red like Pinotage or a chilled Sauvignon Blanc both work. If you’re sipping something non alcoholic, a cold ginger beer or sparkling water with lemon is refreshing without competing with the stew.

Planning to freeze leftovers? Read my quick freezer meal basics so your stew tastes just as good next week.

Common Questions

Q: Can I use another sausage if I can’t find boerewors? A: Yes. Use a good quality beef or beef and pork sausage with a simple spice blend. Avoid sweet sausages.

Q: How can I make the sauce thicker? A: Mash a few potato cubes into the pot and simmer 3 minutes. You can also reduce uncovered until it reaches the consistency you like.

Q: Can I make it ahead? A: Absolutely. The flavors deepen overnight. Reheat gently on low and add a splash of water if it’s too thick.

Q: Do I have to peel the potatoes? A: Not required. If the skins are clean and thin, leave them on for extra texture and nutrients.

Q: What pot works best? A: A heavy pot like a Dutch oven holds heat well and helps with even browning and gentle simmering.

Ready to cook it tonight

If you’ve been craving something simple and satisfying, this is it. The combo of sausage, onions, tomatoes, and gentle spices gives you a stew that tastes like you fussed for hours, but you didn’t. If you want more inspiration, this Tomato, Onion and Boerewors Bredie recipe shows a classic take, and the one pot version is great for quick weeknights. Now grab a pot, brown that sausage, and let your kitchen smell amazing. You’ve got this.