This recipe focuses on how to cook wors with gravy, perfect for serving alongside staples like mielie pap or rice. The combination of spices and ingredients results in a hearty meal that embodies the essence of South African cuisine.
Wors, a popular delicacy served at braais (barbecues) and family get-togethers, is a classic South African sausage.
Boereworst is more than just a sausage variety in South Africa; it’s a national symbol. Boerewors, which is made from a mixture of spices, beef, and pork, is renowned for having a distinctive texture and flavor. In Afrikaans, “wors” literally translates to “sausage,” and it’s typically made for celebrations or weekend get-togethers.
This recipe demonstrates how to make wors and stresses how important it is to have a wonderful gravy that ties the dish together.
How to Cook Wors with Gravy Ingredients
To prepare this delicious wors with gravy, you will need the following ingredients:
Fresh boerewors (approximately 400 grams)
Two garlic cloves, minced
One medium onion, finely chopped
Five tablespoons of pureed tomatoes or one diced medium tomato
Two tablespoons of tomato paste
One teaspoon of chutney (or sugar as an alternative)
One teaspoon of paprika
Half a teaspoon of salt
One teaspoon of dried thyme
Half a teaspoon of black pepper
About 200 ml (¾ cup + 1 tablespoon) of hot water
A quarter teaspoon of chili flakes (optional)
Two tablespoons of olive oil for searing
How to Cook Wors with Gravy
Preparing the Wors
Cut the boerewors into large parts to start. This makes cooking more uniform and enhances the sauce’s incorporation. Heat two tablespoons of olive oil in a big pot or saucepan over medium heat. Add the fried pieces to the pan after the oil has heated up. To ensure that the sausages have a great browning, make sure the pot is not overcrowded. After they are golden brown on both sides, let them sear for five to seven minutes.
After the wings are browned, take them out of the pan and reserve. While you’re making the gravy, this step helps keep the sausages’ flavor intact.
Aromatic Sautéing
Add the minced garlic and chopped onion to the leftover oil and sausage drippings in the same pot. These components should be sautéed for three to four minutes, or until they are fragrant and transparent. The onions and garlic will get rich tastes from the drippings from the wors.
Next, add paprika, thyme, pepper, and salt to your sautéed mixture. To intensify the tastes of the onions and garlic, mix in these spices. You might choose to add some chili flakes at this point if you like your food spicy.
Making the Gravy
After seasoning your aromatics thoroughly, stir in the tomato paste and pureed tomatoes. To fully blend everything, give it a good stir. The tomatoes will give your gravy more flavor and depth.
Pour in around 200 ml of boiling water gradually to dislodge any parts that have become lodged at the bottom of the pan. This is a crucial step since it helps make a thick sauce that will wonderfully coat your wings. Simmer this mixture for around three minutes.
Return the browned wors to the pot when they have simmered. Gently stir to coat every item with the delicious gravy. Put a lid on the saucepan and simmer over low heat for around fifteen minutes. This keeps the sausages juicy while allowing all the flavors to combine.
Adjust the Consistency
Return the wors to the pot and cook, uncovered, for a further five minutes, if you’d like a thicker gravy. On the other hand, if the gravy is too thick for your taste, just thin it up with a little extra boiling water.
Last Words
Taste your stew after 15 minutes and adjust the seasoning if needed. Depending on your taste, you might find that it needs a little more salt or pepper. After the flavor profile is to your satisfaction, turn off the heat.
This recipe can also be made ahead of time; stews, in the opinion of many, taste even better the next day when the flavors meld together.
See also: how to cook ox liver with gravy
Garnishing Your Dish
For an extra pop of color and freshness, think about adding some fresh herbs, like parsley or coriander, to your wors before serving. A dab of cream or yogurt can also smooth out any spiciness while providing richness.
Serving Ideas
The ideal way to enjoy Wors with gravy is hot, with typical South African sides like yellow rice or mielie pap. For a more genuine experience, try serving it with some crusty bread or fat cakes.
Made from maize meal, mielie pap can be served crumbly or firm, depending on your liking. Use it to scoop up mouthwatering morsels of gravy and wors.
Accompaniments
To further enhance this dish:
Chakalaka: A spicy vegetable relish that adds flavor.
Coleslaw: A crisp side dish that counteracts richness.
Pickles: A flavor contrast can be achieved using tart pickles.
In summary
In addition to capturing the spirit of South African cooking, this recipe makes a hearty supper that the whole family will love. Savory sausage and tasty tomato gravy combine to provide a dish that is filling and full of flavor.
This recipe for how to cook wors with gravy is sure to wow everyone at your table, whether you’re cooking dinner for your family on a chilly night at home or entertaining guests for a braai.
