Boerewors in tomato gravy
Boerewors in tomato gravy

Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, boerewors in tomato gravy. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Boerewors (pronounces BOO-ruh-VORS) is a South African fresh sausage that is perfect for the grill. The name means "farmer's sausage" and comes Boerewors is a course-ground sausage, giving it a more chunky and coarse texture, rather than the fine and smooth texture that you may be used to. A variation on that theme that's a classic in its own right is boerewors tomato stew served over corn mush.

Boerewors in tomato gravy is one of the most popular of current trending meals in the world. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They are nice and they look fantastic. Boerewors in tomato gravy is something which I’ve loved my entire life.

To begin with this recipe, we must first prepare a few ingredients. You can have boerewors in tomato gravy using 9 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Boerewors in tomato gravy:
  1. Make ready 800 g Boerewors
  2. Prepare 1 Onion
  3. Take 2 Tomatoes
  4. Prepare 1 tsp BBQ spice
  5. Prepare 1 tsp Steak n chop spice
  6. Make ready 1 tsp Chicken spice
  7. Take 1 tsp Sugar
  8. Make ready 1 TBS Flour
  9. Prepare 2 TBS Minestrone powdered soup

It is a South African influence on Namibian cuisine. Dish up generous portions of comforting vetkoek with a wors and tomato gravy filling. Boerewors (boor-uh-vors) - literally means 'farmers sausage' in Afrikaans. Boerewors, ([ˈbuːrəˌvors]) a type of sausage which originated in South Africa, is an important part of Namibian cuisine and South African cuisine and is popular across Southern Africa.

Instructions to make Boerewors in tomato gravy:
  1. Prep time for rolling boerewors into sausages size it 10 minutes
  2. Then take the boerewors place it in a pot then drizzle small amount of water to cook and cover the pot and let it cook.
  3. Once the it busy cooking then chop your onion and place it in a bowl and also grate those tomatoes.
  4. Check the pot and now cut the boerewors into those size and it is cooked and let it fry by its own fat.
  5. Once fried the pour your onion and stir and let it be soft.
  6. As it turn golden brown the pour your tomatoes to make the that gravy and pour sugar.
  7. Stir and add the remaining spices
  8. While the boerewors is cooking then prepare a small cup to add flour and minestrone with water to make a gravy thick.
  9. Then pour your mixture to the pot and cover for few minutes then you have your boerewors and tomato gravy.
  10. Will be served with pap

The name is derived from the Afrikaans/Dutch words boer ("farmer") and wors ("sausage"). Heat the oil in a large, heavy-based saucepan and fry the boerewors until browned. Add the onion and sauté for a few minutes until soft. In fact I cant really eat it without some sort of tomato intervention. The boerewors has all the flavour so you need very little seasoning apart from a pinch of chilli (optional), salt and pepper.

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