Boerewors and Pap with Tomato Gravy (South African Sausage)
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 600 g boerewors sausages
- 2 red onion
- 2 garlic cloves
- 400 g ripe plum tomatoes
- 200 ml beef stock
- 300 g fine polenta (cornmeal)
- 2 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 825 kcal
- Protein
- 32.2 g
- Carbohydrate
- 68.7 g
- of which sugars
- 9.2 g
- Fat
- 44.5 g
- of which saturates
- 14.4 g
- Fibre
- 5.9 g
- Salt
- 3.22 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Bring 900ml water to the boil for the pap. Whisk in the polenta, then stir vigorously over low heat for 6-8 minutes until it forms a thick, stiff dough. Keep warm.
- 2
Fry the boerewors in the vegetable oil for 12-15 minutes, turning often, until browned and cooked through with no pink remaining. Remove and slice.
- 3
Peel and chop the onion, then fry in the same pan for 6 minutes until softened. Stir in the garlic.
- 4
Add the chopped tomatoes and the beef stock, then simmer for 10 minutes to make a gravy.
- 5
Return the sliced sausage to the pan to warm through.
- 6
Serve with the pap.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.