Boerewors
A coarse South African farmhouse sausage of beef with pork or mutton fat, defined by its coriander seasoning and cooked fresh over coals rather than preserved.
Traditional method
Boerewors and chickpea stew
Lesego Semenya’s contemporary South African stew combines browned boerewors, chickpeas, tomato, spinach and warm spices.
A contemporary sausage-and-pulse stew
Lesego Semenya’s contemporary South African stew combines browned boerewors, chickpeas, tomato, spinach and warm spices.
Documented by Woolworths TASTE in 2021; this is a contemporary recipe, not evidence of an older origin.
Use the already-prepared fresh boerewors; this recipe does not make or cure the sausage.
Sources for this section
History
Documented by Woolworths TASTE in 2021; this is a contemporary recipe, not evidence of an older origin.
Ingredients
Yield 4 servings · Scaling: source batch only
Extra-virgin olive oilHeat with the butter.
15 mL1 tbsp as recorded
ButterHeat with the oil.
30 mL2 tbsp as recorded
Red onionSlice.
½
GarlicMince.
6 cloves
Sea saltUse to taste; recipe specifies 1 teaspoon with aromatics and more for seasoning.
Amount not stated
Smoked paprikaAdd with the ground spices.
4.9 mL1 tsp as recorded
Black pepperFreshly grind and add with the spices.
4.9 mL1 tsp as recorded
Ground cuminAdd with the spices.
4.9 mL1 tsp as recorded
Ground corianderAdd with the spices.
4.9 mL1 tsp as recorded
BoereworsCut into 5 cm pieces.
750 g
Tomato pasteStir in after browning the sausage.
30 mL2 tbsp as recorded
Baby spinachAdd and wilt.
118 mL½ cup as recorded
ChickpeasDrain two 400 g cans.
800 g
Chopped tomatoesUse two 400 g cans.
800 g
Beef stockPour in with the tomatoes and chickpeas.
237 mL1 cup as recorded
Fresh coriander (optional)Chop and use as a garnish.
Amount not stated
Parmesan (optional)Grate over the stew at serving.
Amount not stated
Method
Risks and precautions · Standard risk
Raw fresh sausage undercooked
Boerewors is a fresh sausage and may contain meat that must be thoroughly cooked. A browned casing does not show that the centre has met a safe time-temperature combination.
Hazard sourceCook the sausage through and check its centre with a clean food thermometer
Control sourceKeep raw sausage separate from ready-to-eat bread and garnishes; wash hands and utensils after handling raw sausage.
- Heat the olive oil and butter in a deep pan. Add the sliced onion, garlic and 1 teaspoon salt; cook until soft and translucent.
- Add the smoked paprika, black pepper, cumin and ground coriander. Fry for about 1 minute, until fragrant.
- Add the boerewors pieces and brown them on all sides. The sausage will finish cooking in the stew.
- Stir in the tomato paste, then the baby spinach. Cook for about 1 minute, until the spinach wilts.
- Add the drained chickpeas, chopped tomatoes and beef stock. Cover and simmer over medium-low heat for 15 minutes.
- Remove the lid and cook a little longer until the stew is as thick as you like. Check the largest sausage piece with a clean food thermometer; the centre should reach 70°C for 2 minutes or 75°C for 30 seconds.
- Taste and adjust salt. Finish with chopped coriander and grated Parmesan if using, then serve immediately.
Conditions
Yield4 servings
Active time15 min
Places
South Africa
Documented preparation · Country evidenceCountry-level documentation only; not a claim of exclusive origin.
Related
Made from
Chickpeas
Chickpeas (Cicer arietinum) are dry pulses eaten whole or milled into flour, which gives socca, farinata and other breads a dense, nutty batter or dough.
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The onion is the bulb of Allium cepa, built from swollen leaf bases, and is eaten raw, cooked, pickled and as a seasoning in ferments. It is known only from cultivation and probably began in Central Asia.
Paprika
Paprika is ground, dried Capsicum fruit used for red color and pepper flavor; the name alone does not specify its heat, smoke, cultivar or origin.
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Sources
Woolworths TASTEMethod
Boerewors-and-chickpea stewPublished 16 February 2021; serves 4–6, 15 minutes prep and 45 minutes cooking.
Ingredients: olive oil, butter, half red onion, six garlic cloves, salt, smoked paprika, black pepper, cumin, coriander, 750 g Grabouw boerewors, tomato paste, baby spinach, two 400 g cans drained chickpeas, two 400 g cans chopped tomatoes, one cup beef stock, coriander and Parmesan.
Soften onion and garlic; fry spices; brown sausage; add paste, spinach, chickpeas, tomatoes and stock; simmer covered 15 minutes then uncover and reduce to desired thickness; garnish and serve.
Cited in: A contemporary sausage-and-pulse stew
Woolworths TASTEHistory
Boerewors-and-chickpea stewThis is a documented contemporary recipe (2021); it is not evidence of an older origin for the combination.
Cited in: A contemporary sausage-and-pulse stew
Food Standards AgencySafety
Cooking your foodFood centre should reach 70°C for 2 minutes or equivalent listed combinations including 75°C for 30 seconds; use a clean thermometer.
Cited in: A contemporary sausage-and-pulse stew