Go Back

Boerewors Bredie

A hearty and cozy stew made with boerewors, tomatoes, and spices, perfect for a comforting meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: South African
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 800 g 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)
  • 1 piece bay leaf optional but classic
  • 1 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

Method
 

Preparation
  1. 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. Once browned, set the sausage aside.
  2. Add the sliced onions with a pinch of salt to the pot. Cook low and slow until they soften and turn lightly golden, about 8 to 12 minutes.
  3. Add the garlic and ginger, cooking for another minute until fragrant. Sprinkle in the curry powder, paprika, and any optional spices and toast for 30 seconds.
  4. Stir in the chopped tomatoes and tomato paste. Add brown sugar or grated carrot if tomatoes are acidic. Let it bubble gently for 5 minutes.
  5. Return the boerewors to the pot with the potatoes. Pour in 1 cup of stock or water, bring to a gentle simmer, reduce heat to low, cover and cook for about 25 to 35 minutes, stirring once or twice.
  6. Taste and adjust the seasoning. If the stew is too thick, add water; if too thin, simmer uncovered. Rest the pot for 5 minutes before serving.

Notes

For variations, this recipe is flexible in terms of spice and ingredient swaps. It can be made gluten-free or low-carb easily. Always adjust the seasoning and balance the acidity with a hint of sweetness.