Boerewors Cassoulet

Boerewors Cassoulet

I used to make this dish all the time while we lived in London, the only problem was you couldn’t get Boerewors and so I had to settle for Cumberland sausages, bangers and the like. Not that there’s anything wrong with those, but when you feel like Boerewors, you feel like Boerewors!

It’s a great recipe to make if the weather is a bit grim for a braai, or if there’s only a few people for dinner but you’re still craving the sausagey corianderyness of Boerie. I love to make up words, life is too short to stick to the dictionary.

But you don’t have to stick to Boerewors, you can change it up with any other kind of sausage really, and whatever different veg you have in season too. In fact this recipe is such a bastardized version of the beany porky French original that you could really change it up anyway you like. But for reasons of coherency I’ll give you the rough blueprint for how I like to make it and you can take it from there…

Boerewors Cassoulet

Serves 2 -4

Ingredients:

  • 500g Boerewors (or sausage of your choice)
  • 1 string of chorizo (if you can’t find chorizo, then salami works just as well, roughly 200g worth)
  • 1 red onion
  • 2 garlic cloves
  • 2 sticks of rosemary
  • 2 carrots, roughly chopped
  • 1/2 cup diced butternut
  • 1/2 cup red & yellow peppers
  • 1/2 cup broccoli florets
  • 1/2 cup cauliflower florets
  • 1/2 cup green beans
  • 1 cup chopped spinach or kale
  • A good glug of olive oil
  • Salt & pepper to season

Method:

– Preheat oven to 180C.

– In a large casserole dish drizzle a generous amount of olive oil, salt and pepper.

– Chop up all your harder, longer-cooking veg first ( ie: carrots, butternut, green beans etc) into rough bite-sized pieces and add them into the casserole dish.

Boerewors Cassoulet

– Drop in the rosemary sprigs, chopped onion & garlic and chopped pieces of chorizo and give the casserole dish a good jiggle and a wiggle to coat everything in oil and seasoning.

Boerewors Cassoulet

– Place the boerwors on top of the veg and slide the dish into the oven as it pre-heats, and get on with cutting up the rest of the veg.

– Aim for as many vibrant colours as possible!

Boerewors Cassoulet

– Give the casserole about 10 minutes in the oven, or as long as it takes to chop up everything else. Then remove it from the oven, and add the remaining veg, excluding the spinach. Giving it another good toss to coat everything.

Boerewors Cassoulet

– Add the dish back into the oven uncovered for about 20 minutes. Remove the dish, and add the spinach, stiring it through so it starts to wilt down and flipping the sausage over so it gets even colour on both sides.

Boerewors Cassoulet

– Place the dish back in the oven for another 10 minutes or so, until the sausage is cooked and browned thoroughly all over.

– Remove from the oven, and cut the boerewors into portions, making sure to hang onto any juice that comes out of the sausage, to add back into the dish.

Print Friendly