Boerewors with Boerenkool

I love combining the kitchens from each country I lived in.

Last weekend when the weather was cold, I decided to make Dutch stamppot or mashed potatoes with vegetables.

The vegetables are Spanish. I have Spanish boerenkool (cabbage) and a Spanish version of bok choy (acelga or chard) from the vegetable garden of our neighbours.

We eat it with Butifarra, a Spanish sausage from the butcher Cal Quim in Sant Pau d’Ordal and fried according to a traditional South African recipe.

Utensils apron, cutting board, frying pan with lid, kitchen knife, tongs

Ingredients for fried sausage for 4 people: water, any fresh sausage from your favourite butcher, salt & pepper to taste, 2 large onions, (butter or olive oil)


  1. Add 1/2 cm of water into a frying pan. Add the sausage. Sprinkle a little salt and freshly ground black pepper on top.
  2. Add thick sliced onion on top
  3. Put the lid on and fry on high heat. Once the meat starts to fry in its own fat, put the onions into the fat to brown nicely and turn the heat down.
  4. Take lid off.
  5. In case the sausage isn’t that fat, you can add a blob of butter or olive oil
  6. Turn the sausage over, once browned on the other side.

Serve with any kind of mashed vegetable potatoes. Cabbage, carrot ๐Ÿฅ• and onion, sauerkraut, endives, chard.

TIP And don’t forget to use any leftovers as Bubble & Squeak the next day

Delicious with a lovely beer ๐Ÿบ

Music ๐ŸŽถ Concierto de Aranjuez 1. Allegro by Paco de Lucia

Romance of This Recipe Typically Spanish. Butifarra with curly endives. Typically Irish โ˜˜๏ธColcannon with leek or onion. Typically Dutch ๐Ÿ‡ณ๐Ÿ‡ฑ Boerenkool with smoked sausage. Typically Zulu. Inyama with Imfino. Typically South African. Boerewors with mieliepap and tomato ๐Ÿ… onion sauce.

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