Sausage Bredie with Potatoes

This traditional South African sausage bredie transforms humble ingredients into a hearty, comforting stew that fills the kitchen with irresistible aromas. The combination of flavorful sausage, tender potatoes, and aromatic spices creates a dish that satisfies both body and soul.

I first discovered this bredie while visiting family in Cape Town, and it has become my go to comfort food during cold winter evenings. My children actually request it by its Afrikaans name, calling out "Soesys Kos" whenever they smell onions browning in the pot.

Ingredients

• Lamb or beef sausage: Provides rich flavor and satisfying protein. Look for traditional boerewors for authentic taste
• Oil: Allows for proper browning of onions which builds the foundation of flavor
• Onions: Create the aromatic base of this dish. Choose yellow onions for their sweet caramelization
• Potatoes: Absorb the flavorful broth while adding heartiness. Select waxy varieties that hold their shape during cooking
• Salt and black pepper: Enhance all other flavors. Use freshly ground pepper for best results
• Whole chillies: Add gentle warmth without overwhelming spice. Adjust quantity based on heat preference
• Garlic: Introduces depth and complexity. Choose firm cloves without green sprouts for clean flavor

Step-by-Step Instructions

Brown the Onions:

Heat oil in a large heavy bottomed pot over medium high heat until shimmering. Add finely chopped onions and cook for about 10 minutes, stirring occasionally until they turn golden brown with slightly crispy edges. This caramelization creates the rich flavor foundation for the entire dish.

Build the Flavor Base:

Add whole chillies and finely chopped garlic to the browned onions. Pour in half a cup of water which will create steam and help soften the aromatics while releasing their flavors. Allow this mixture to simmer for 10 minutes until fragrant and slightly reduced.

Introduce the Protein:

Add sausage pieces to the pot along with salt and freshly ground black pepper. Stir well to coat the sausage with the flavorful onion mixture. Allow the sausage to cook for about 4 minutes until it begins to release its fat and takes on color from the sauce.

Add the Vegetables:

Gently fold in the quartered potatoes, ensuring they are well coated with the developing sauce. Cook everything together for another 8 minutes, stirring gently and occasionally to prevent sticking without breaking the potatoes.

Simmer to Perfection:

Pour in one cup of water, just enough to create steam without submerging all ingredients. Reduce heat to medium low, cover the pot and allow everything to simmer for 20 to 25 minutes until potatoes are fork tender and the broth has thickened slightly.

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The whole chillies in this recipe are my secret weapon. Rather than chopping them, keeping them intact allows them to gently infuse the stew with warmth without overwhelming heat. My grandmother taught me this technique, explaining that bredie should comfort not challenge the palate.

Traditional Origins

Bredie is a classic Cape Malay dish that reflects South Africa's diverse culinary heritage. The word comes from the Malay term "beradi" meaning stew. While traditional bredies often use mutton or lamb, this sausage version evolved as a more accessible everyday variation. The slow cooking method dates back generations, designed to tenderize tougher cuts of meat while developing complex flavors.

Serving Suggestions

While traditionally served with plain white rice, this bredie pairs wonderfully with other starches too. Try it with crusty bread for soaking up the flavorful sauce, or over creamy polenta for a comforting twist. For an authentic South African experience, serve with a side of yellow rice studded with raisins and a small dish of spicy atchar or blatjang chutney to cut through the richness.

Ingredient Substitutions

No lamb or beef sausage available? This recipe works beautifully with chicken sausage or even plant based alternatives. Just adjust cooking time slightly as these options typically require less time to cook through. For a vegetable forward version, replace the meat with 2 cups of chunky vegetables like cauliflower, carrots and butternut squash while maintaining the same cooking technique.

Storage Information

This bredie actually improves with time as flavors meld together. Store leftovers in an airtight container in the refrigerator for up to 3 days. The stew thickens considerably when chilled, so add a splash of water or broth when reheating. For longer storage, freeze portions in sealed containers for up to 3 months. Thaw overnight in the refrigerator before gently reheating on the stovetop.

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Frequently Asked Questions

→ Can I use beef sausage instead of lamb?

Yes, you can use beef sausage as an alternative to lamb. Both options work well and provide great flavors.

→ How do I serve this dish?

Sausage Bredie is best served with steamed white rice on the side and a small serving of atchar for added flavor.

→ Can I make this dish spicier?

To make the dish spicier, you can add extra chillies or a pinch of cayenne pepper when cooking.

→ How can I store leftovers?

Allow the dish to cool completely before storing it in an airtight container in the refrigerator. Consume within 2-3 days.

→ Can I use other types of potatoes?

Yes, you can use your preferred variety of potatoes. Just make sure they hold their shape well after cooking.