If you want to save time, you can fry the boerewors and cook the potatoes the previous night (just keep it away from the ravens).

You need (for 6-8 portions):

• 1 kg boerewors, cut in short pieces
• 2 tablespoons oil
• 1 clove garlic, chopped
• 2 onions cubed
• ½ sweet pepper, cored and cubed
• 12 cooked baby potatoes, peeled (or 3 larger potatoes,cubed)
• 3 medium-sized tomatoes, cubed (or a 400-g tin peeled tomatoes)
• ½ teaspoon dried chilli (optional)
• 3 tablespoons Worcester sauce
• salt and pepper to taste

Get cracking:

• Heat the oil in a deep pan or flat-bottomed potjie and fry the sausage until brown and done.
• Remove and drain on paper towels.
• If there’s a lot of oil in the pan, pour most of it off so only a little remains.
• Fry the onion and garlic in the remaining oil until it is golden brown.
• Add the rest of the ingredients – including the sausage – and simmer for 10 minutes with the lid on.
• It tastes especially good with baked eggs and mealie pap.

Related recipes: Chickpea Stew