Boerewors-Style Sausage and Cowpea Stew
A warm stew of cowpeas and plant-based boerie sausages flavored with authentic South American boerewors spices.
Sausage and beans are a classic winter comfort food. The indigenous cowpeas are stewed with delicious South African boerewors-style sausages. The stew is served over millet, an indigenous grain that has a delicate nutty flavor. It’s the perfect South African winter warmer.
Boerewors-Style Sausage and Cowpea Stew
15 mins to prep
1 hour 20 mins to cook
Yields 4–6
Vegan
Ingredients
- 4 Fry’s Family The Big Fry Boerie sausages, frozen
Butternut millet
- 1 cup 200 grams butternut squash, peeled and cubed
- 1 cup 200 grams foxtail millet
- 1 cup 250 milliliters vegetable stock
Stew
- 3 tablespoons 60 milliliters olive oil, divided
- 1 medium yellow onion, chopped
- 1 clove garlic, chopped
- 1 teaspoon 5 grams fresh ginger, grated
- 1 tablespoon 15 grams smoked paprika
- 1 teaspoon 5 grams cayenne pepper
- 1 14.5-ounce 1 410-gram can diced tomatoes
- 1 teaspoon 5 grams brown or coconut sugar
- 1 cup 250 grams dried cowpeas or black-eyed peas, soaked and rinsed
- 1 cup 250 milliliters vegetable stock
- Kosher salt, to taste
- Fresh ground black pepper, to taste
- 1 tablespoon 15 grams fresh flat-leaf parsley, chopped
- 1 tablespoon 15 grams fresh cilantro, chopped
- 1 tablespoon 15 grams fresh mint, chopped
Preparation
-
1
In a medium saucepan over medium-high heat, cook butternut squash with 2 cups (500 milliliters) of water for about 20 minutes until tender and cooked through.
-
2
Drain the butternut and return to the saucepan. Mash them using a potato masher.
-
3
Add the foxtail millet and vegetable stock. Cover and allow to steam for about 15 minutes, or until the millet is tender and cooked through. Stir with a fork and keep warm.
-
1
Preheat the oven to 200°C/400°F and line a baking sheet with parchment paper.
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2
Place the sausages on the baking sheet and brush with 1 tablespoon olive oil. Bake for 15 minutes, turning once, until lightly browned. Set aside.
-
3
Heat a large saucepan over medium heat and add the remaining 2 tablespoons of olive oil. Fry the onion, garlic, and ginger for 2 minutes. Add the smoked paprika and cayenne pepper and cook for 5 minutes, stirring continuously.
-
4
Stir in the tomatoes and sugar and cook for 5 minutes.
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5
Add the cowpeas and vegetable stock. Lower heat to medium heat, cover, and cook for about 35 minutes, until the beans are soft. If using canned beans, cook for 8-10 minutes.
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6
Slice the cooked sausages into bite-sized pieces and add them to the bean stew.
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7
Cook the sausages and bean stew for 15 minutes (or 5-6 minutes if using canned beans) until the stock has been absorbed into the stew. Add up to 1 cup (250 milliliters) hot water, if the stew is too dry. The dry beans need to cook for at least 45 minutes total.
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8
Season with salt and black pepper to taste.
-
9
Stir in parsley, cilantro, and mint just before serving with butternut millet.
BUTTERNUT MILLET
STEW
Chef's Notes
Soak the cowpeas for at least 8 hours, preferably overnight. Substitute with 1 1/4 cups of canned beans.
