- 250 g chorizo sausage (spicy Spanish sausage)
- 500 g boerewors (farmer’s sausage), cut into 6 cm pieces
- 1 x 425 g can baked beans in tomato sauce
- olive oil, if required
- 1 large onion, thinly sliced
- 1 large red pepper, finely chopped
- 15 ml garlic, finely grated
- 20 ml smoked (or plain) paprika
- 5 – 10 ml cayenne pepper (or to taste)
- 10 ml cumin seeds
- 1 x 425 g can chopped tomatoes
- 250 ml prepared chicken stock
- salt and freshly-milled black pepper and sugar, to taste
Slice the chorizo thinly and heat a large non-stick frying pan. Add the chorizo slices to the pan and fry over medium heat until cooked. With a slotted spoon, transfer the slices to a casserole, leaving the rendered oil in the frying pan.
Add the boerewors to the pan and fry until lightly browned, but not cooked through. With a slotted spoon, remove the pieces of boerewors and place in the casserole, together with the baked beans.
If the rendered oil from the sausages in the frying pan is not enough to fry the onion in, add a little olive oil and heat. But do use the same pan that you cooked the sausages in – the oil and drippings are packed with flavour from the sausages. Now add the onion to the pan and sauté until golden then add the pepper and sauté until it’s soft and sticky. Add the garlic and fry for half a minute or until aromatic. Add the paprika, cayenne pepper and cumin seeds and fry briefly, about half a minute then add the tomatoes and stock.
Bring to a boil and reduce heat. Allow the sauce to simmer for 15 minutes or until it begins to reduce and thicken.
Season to taste with the salt, pepper and sugar and pour the sauce over the sausages and beans in the casserole.
Cover the casserole and place in the oven preheated to 190º C for 45 minutes or until the boerewors is cooked through.
Remove from the oven, sprinkle with parsley and serve with soft polenta (or any starch of your choice) and a green salad with a creamy yoghurt dressing (to soften the heat of the stew).
Compliments of: www.ilovecooking.co.za