SAUSAGE STEW

1 kg lamb or beef sausage, cut into pieces
4 tablespoons of oil
3 onions, peeled and finely chopped
6 – 8 potatoes, peeled and quartered
salt and black pepper, coriander and thyme to taste
1 tablespoon each of Worcestersauce, chutney and tomato sauce
3 whole chillies, optional
½ green pepper, chopped
3 carrots, chopped
3 tomatoes, chopped
1 clove of garlic, peeled and finely chopped

In a large pot, on medium to high heat, heat the oil and add the onions and green pepper; brown well. Add the chilies, garlic and half a cup of water and cook the onions for 10 minutes.
Next add the sausage, salt, pepper and spices. Add potatoes and carrots (I cooked them tender, but not cooked through separately, before adding) and cook for a few minutes, stirring occasionally.
Add tomatoes and sauces.
Next add a cup of water and cook until potatoes are soft.
Serve on a bed of rice and atchar.

Recipe and photo: Lelane van der Walt