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Boerewors and Mash with Onion Gravy
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Boerewors and Mash with Onion Gravy

Classic South African boerewors served with creamy mashed potatoes and a rich onion gravy — a simple, comforting midweek dinner for four.

Prep:15 min
Cook:35 min
Total:50 min
Servings:4
medium
South African
comfort food
dinner
sausage
potatoes

Ingredients

  • •800 g Boerewors (fresh)
  • •900 g Floury potatoes (e.g. Maris Piper, King Edward)
  • •60 g Butter
  • •150 ml Whole milk
  • •50 ml Double cream (optional)
  • •1.5 tsp Sea salt
  • •0.5 tsp Black pepper
  • •1 tbsp Vegetable oil or olive oil
  • •1 item Large onion (thinly sliced)
  • •1 tbsp Plain (all-purpose) flour
  • •300 ml Beef stock
  • •1 tbsp Worcestershire sauce
  • •1 tsp English mustard (or Dijon)
  • •1 tsp Caster sugar (to help caramelise onions)
  • •1 tbsp Fresh parsley (chopped, to garnish)

Instructions

  1. 1.Peel and cut the potatoes into even chunks (about 3–4 cm). Put them in a large pan, cover with cold water, add 0.5 tsp of the sea salt and bring to the boil. Simmer until very tender when pierced with a knife, about 15–20 minutes.
  2. 2.While the potatoes cook, heat a large frying pan or non-stick skillet over medium heat with 1 tablespoon oil. Add the boerewors coils. Cook gently, turning regularly so they colour evenly — about 10–12 minutes. If they are very thick, reduce heat and cook a little longer or finish in a 180°C (fan) oven for 8–10 minutes. Do not pierce the sausages (keeps them juicy).
  3. 3.When the boerewors is cooked through (internal temperature around 72°C if using a probe), transfer to a plate and cover loosely with foil to rest for 5 minutes.
  4. 4.Using the same pan and the leftover fat, add the thinly sliced onion. Cook over medium–low heat for about 6–8 minutes until soft and starting to caramelise. Sprinkle in 1 teaspoon caster sugar to help colour if needed.
  5. 5.Stir the 1 tablespoon of plain flour into the onions and cook for 1 minute to remove the raw flour taste. Gradually pour in the 300 ml beef stock, stirring to combine and loosen any browned bits from the pan. Bring to a gentle simmer.
  6. 6.Add 1 tablespoon Worcestershire sauce and 1 teaspoon mustard. Simmer the gravy for 5–8 minutes until slightly reduced and glossy. Taste and season with the remaining salt (about 1 tsp total used between potatoes and seasoning) and black pepper. If the gravy is too thin, simmer a little longer; if too thick, add a splash of water or stock.
  7. 7.Drain the cooked potatoes well and return to the hot pan. Allow them to sit for a minute to let excess steam escape. Mash with a potato masher or ricer until mostly smooth.
  8. 8.Heat the milk (and optional double cream) until warm (either in a small pan or microwave). Add the butter to the potatoes and pour in the warmed milk a little at a time, mashing to your desired consistency. Season with the remaining salt and 1/2 tsp black pepper. Taste and adjust seasoning.
  9. 9.Slice or coil the rested boerewors and arrange on plates with a generous scoop of mash. Spoon the onion gravy over the sausages and mash, and sprinkle with chopped parsley to garnish.
  10. 10.Serve immediately with a green vegetable or garden peas if you like. Leftover gravy keeps in the fridge for 2–3 days and freezes well.