28/10/2026
STADIGE STOOF WORSIES MET UIE SOUS
Geleen
( *English translation below* 👇🏼)
Verbruinde varkworsies stadig gaar in n ryk gekaramelliseerde uiesous tot sag en sappig.
Porsies: 6 persone
Bereidingstyd: 15 minute
Gaarmaaktyd: 4 tot 6 ure stadige stoof
Bestanddele:
8 varkworsies, ongeveer 800 g dik boerewors of Engelse worsies
30 ml sonneblomolie of olyfolie
3 groot uie, dun gesny, ongeveer 450 g
3 knoffelhuisies, fyn gedruk
15 ml tamatiepasta
10 ml Worcestersous
10 ml Dijon-mosterd of Engelse mosterd
5 ml bruinsuiker
5 ml droe gemengde kruie of tiemie
2 ml gemaalde swartpeper
3 ml sout
250 ml beesaftreksel
125 ml water
30 ml mielieblom (Maizena)
30 ml koue water ekstra vir slurry
15 ml vars pietersielie, gekap vir bediening
Metode:
1. Verbruin die worsies. Verhit olie in n groot pan oor medium-hoe hitte. Voeg worsies by en verbruin vir 3 tot 4 minute per kant tot mooi goud. Jy hoef hulle nie deur te gaar nie. Haal uit en plaas in die stadige stoof bak.
2. Kook die uie. In dieselfde pan, voeg die gesnyde uie by. Indien nodig voeg n bietjie meer olie by. Braai oor medium hitte vir 8 tot 10 minute, roer gereeld, tot sag en begin karamelliseer. Voeg knoffel by en braai vir 30 sekondes.
3. Maak die sousbasis. Voeg tamatiepasta, Worcestersous, mosterd, bruinsuiker, gemengde kruie, sout en peper by. Roer vir 1 minuut. Gooi beesaftreksel en 125 ml water in, krap enige bruin stukkies van die pan los. Bring tot n ligte prut.
4. Stadig kook. Gooi die uiesous mengsel oor die worsies in die stadige stoof. Bedek met deksel en kook op laag vir 5 tot 6 ure of op hoog vir 3 tot 4 ure, tot worsies deurgaar is en uie baie sag is.
5. Verdik die sous. Meng 30 ml mielieblom met 30 ml koue water om n gladde slurry te maak. Roer in die stadige stoof in, sit deksel terug en kook op hoog vir nog 15 tot 20 minute tot sous verdik.
6. Bedien. Proe en pas geurmiddels aan. Sprinkel gekapte pietersielie oor en bedien warm oor kapokaartappels, stampmielies of rys met die ryk uiesous bo-oor geskep.
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SLOW COOKER SAUSAGES WITH ONION GRAVY
Browned pork sausages slow cooked in a rich caramelised onion gravy until tender and juicy.
Serves: 6 people
Preparation time: 15 minutes
Cooking time: 4 to 6 hours slow cooker
Ingredients:
8 pork sausages, about 800 g thick boerewors or English bangers
30 ml sunflower oil or olive oil
3 large onions, thinly sliced, about 450 g
3 cloves garlic, crushed
15 ml tomato paste
10 ml Worcestershire sauce
10 ml Dijon mustard or English mustard
5 ml brown sugar
5 ml dried mixed herbs or thyme
2 ml ground black pepper
3 ml salt
250 ml beef stock
125 ml water
30 ml cornflour (Maizena)
30 ml cold water extra for slurry
15 ml fresh parsley, chopped for serving
Method:
1. Brown the sausages. Heat oil in a large pan over medium-high heat. Add sausages and brown for 3 to 4 minutes per side until nicely golden. You do not need to cook them through. Remove and place into the slow cooker bowl.
2. Cook the onions. In the same pan, add the sliced onions. If needed add a little more oil. Fry over medium heat for 8 to 10 minutes, stirring often, until soft and starting to caramelise. Add garlic and fry for 30 seconds.
3. Make the gravy base. Add tomato paste, Worcestershire sauce, mustard, brown sugar, mixed herbs, salt and pepper. Stir for 1 minute. Pour in beef stock and 125 ml water, scraping up any brown bits from the pan. Bring to a gentle simmer.
4. Slow cook. Pour the onion gravy mixture over the sausages in the slow cooker. Cover with lid and cook on low for 5 to 6 hours or on high for 3 to 4 hours, until sausages are cooked through and onions are very tender.
5. Thicken the gravy. Mix 30 ml cornflour with 30 ml cold water to make a smooth slurry. Stir into the slow cooker, replace lid and cook on high for another 15 to 20 minutes until gravy thickens.
6. Serve. Taste and adjust seasoning. Sprinkle with chopped parsley and serve hot over mashed potatoes, samp or rice with the rich onion gravy spooned over.
