Hot Smokey Peri-Peri Tomato Boerewors & Potatoes

⭐ Ingredients (Serves 6)

• 1.5–2 kg boerewors, cut into lengths
• 1 bottle (700 ml) tomato sauce
• 700 ml beef or chicken stock
• 2 large onions, sliced
• 3–4 cloves garlic, minced
• 2 tsp BlixSam Piets-my-nou Spice
• 1 tsp BlixSam Smoke Craft Spice
• 1 tsp cayenne pepper
• 1 tsp ground cumin
• 2 tsp sugar
• 1 tsp Tabasco sauce
• 1 tbsp Worcestershire sauce
• Salt and black pepper, to taste
• 1–1.5 kg potatoes, peeled and cut into chunks
• 2 tbsp oil

🔥 Method

1. Preheat the oven to 180°C and lightly grease a deep oven-safe baking dish.
2. Arrange the sliced onions evenly in the bottom of the dish, then spread the potatoes over the onions.
3. Place the raw boerewors on top of the potatoes.
4. In a large bowl, combine the tomato sauce, stock, garlic, BlixSam Piets-my-nou Spice, BlixSam Smoke Craft Spice, cayenne pepper, cumin, sugar, Tabasco sauce, Worcestershire sauce, salt and black pepper. Mix well.
5. Pour the sauce evenly over the boerewors and potatoes, making sure everything is well covered.
6. Cover tightly with foil and bake for 1 hour 30 minutes.
7. Remove the foil and bake for another 30 minutes, allowing the sauce to reduce and thicken.
8. Serve hot with steamed rice, pap or fresh bread to soak up the rich, smoky peri-peri tomato sauce.