Ingredients
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For the Gravy
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3 Red Onionthinly sliced
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2 tbsp All-purpose flour
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1 cup Tomato Chutney
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10 Boerewors
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1 tbsp Soy Sauce
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Salt
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For the Tomato Chutney
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3 large ones Tomatoes
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1 tbsp Apple Cider Vinegar
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1 tsp Chilli Flakes
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1 tbsp White Sugar
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1 tsp Citric Acid
Directions
Boerewors is a type of sausage originating from South Africa. Onion gravy is Australia’s favourite way to enjoy a good “bangers and mash” recipe dinner any time of the year.
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Steps
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1
Done
8
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SHALLOW FRYING THE BOEREWORSCook sausages in a large pan over medium heat for 8-10 minutes or until golden brown. Transfer to a plate. |
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2
Done
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MAKING TOMATO CHUTNEYPut the tomatoes, apple cider vinegar, chili flakes, white sugar and citric acid in ta blender and blend till you attain smooth consistency. |
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3
Done
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FRYINGAdd onions to the same pan that shallow fried the boerewors and cook until they have softened then add the flour and cook for 1 minute. |
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4
Done
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STEWINGTo the now thick mixture in the pan, add ½ a cup of water, tomato chutney and soy sauce. Stir in everything for the flavors to meld then allow to cook for an extra 5 minutes and your dish is ready to serve. |
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5
Done
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SERVINGServe with a starch of your choice. I went with plain white rice but mashed potatoes are much better. Try the recipe and share your results. I’d love to see what you guys whip up. |
