eCook Meal
Creamy Pork Banger Stew
with potato chunks & basmati rice
When you hear the word ‘stew’, you probably think chicken pieces or beef cubes. What about pork sausages, Chef? These juicy bangers are pan-seared until brown & glistening, then embraced by a creamy sauce dotted with silky onion, fluffy potato & baby spinach. Served on a generous portion of steaming basmati rice. Time to chew on this delicious new stew!
Serving guide
Choose your portion size.
BEGIN THE BASMATI
Place the rice in a pot with 100ml [200ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
SUPERB SAUSAGES
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the bangers until browned and cooked through, 10-15 minutes (shifting as it colours). Remove from the pan and rest for 5 minutes. Once rested, cut into bite-sized pieces.
SILKY Onion
Return the pan to the heat with a drizzle of oil. When hot, fry the Onion until golden, 4-5 minutes (shifting occasionally). Add in the sliced pork bangers back in the pan.
HOT Potato
Add in the potatoes, and let them brown for 2-3 minutes. Add in the Chicken stock with 150ml [300ml]|#7DA0D7 of water and let that simmer for 12-15 minutes.
CREAMY & EARTHY
Lower the heat and add in the crème fraîche. Allow this to simmer until the sauce is slightly reduced and thickened for 3-4 minutes. In the final 1-2 minutes, add in the baby Spinach and allow to cook. Remove from the heat and season.
SHEW, WHAT A STEW!
Bowl up the rice and creamy Pork banger stew alongside it, sprinkle with fresh parsley. Well done, Chef!
BEGIN THE BASMATI
Place the rice in a pot with 100ml [200ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
SUPERB SAUSAGES
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the bangers until browned and cooked through, 10-15 minutes (shifting as it colours). Remove from the pan and rest for 5 minutes. Once rested, cut into bite-sized pieces.
SILKY Onion
Return the pan to the heat with a drizzle of oil. When hot, fry the Onion until golden, 4-5 minutes (shifting occasionally). Add in the sliced pork bangers back in the pan.
HOT Potato
Add in the potatoes, and let them brown for 2-3 minutes. Add in the Chicken stock with 150ml [300ml]|#7DA0D7 of water and let that simmer for 12-15 minutes.
CREAMY & EARTHY
Lower the heat and add in the crème fraîche. Allow this to simmer until the sauce is slightly reduced and thickened for 3-4 minutes. In the final 1-2 minutes, add in the baby Spinach and allow to cook. Remove from the heat and season.
SHEW, WHAT A STEW!
Bowl up the rice and creamy Pork banger stew alongside it, sprinkle with fresh parsley. Well done, Chef!
BEGIN THE BASMATI
Place the rice in a pot with 300ml [400ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
SUPERB SAUSAGES
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the bangers until browned and cooked through, 10-15 minutes (shifting as it colours). Remove from the pan and rest for 5 minutes. Once rested, cut into bite-sized pieces.
SILKY Onion
Return the pan to the heat with a drizzle of oil. When hot, fry the Onion until golden, 6-7 minutes (shifting occasionally). Add in the sliced pork banger back in the pan.
HOT Potato
Add in the potatoes, and let them brown for 2-3 minutes. Add in the Chicken stock with 350ml [700ml]|#7DA0D7 of water and let that simmer for 12-15 minutes.
CREAMY & EARTHY
Lower the heat and add in the crème fraîche. Allow this to simmer until the sauce is slightly reduced and thickened for 4-6 minutes. In the final 2-3 minutes, add in the baby Spinach and allow to cook. Remove from the heat and season.
SHEW, WHAT A STEW!
Bowl up the rice and creamy Pork banger stew alongside it, sprinkle with fresh parsley. Well done, Chef!
BEGIN THE BASMATI
Place the rice in a pot with 300ml [400ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
SUPERB SAUSAGES
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the bangers until browned and cooked through, 10-15 minutes (shifting as it colours). Remove from the pan and rest for 5 minutes. Once rested, cut into bite-sized pieces.
SILKY Onion
Return the pan to the heat with a drizzle of oil. When hot, fry the Onion until golden, 6-7 minutes (shifting occasionally). Add in the sliced pork banger back in the pan.
HOT Potato
Add in the potatoes, and let them brown for 2-3 minutes. Add in the Chicken stock with 350ml [700ml]|#7DA0D7 of water and let that simmer for 12-15 minutes.
CREAMY & EARTHY
Lower the heat and add in the crème fraîche. Allow this to simmer until the sauce is slightly reduced and thickened for 4-6 minutes. In the final 2-3 minutes, add in the baby Spinach and allow to cook. Remove from the heat and season.
SHEW, WHAT A STEW!
Bowl up the rice and creamy Pork banger stew alongside it, sprinkle with fresh parsley. Well done, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R232.31
for 4 servings · R58.08 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Spinach needs 80 gWhole Spinach 350 g 350 g at R22.99 · 23% of packR5.25
-
White Basmati Rice needs 300 mlFully Cooked White Basmati Rice 250 g R37.99 · whole pack (size can't be divided)R37.99
-
Crème Fraîche needs 125 mlSour Cream 250 ml 250 ml at R38.99 · 50% of packR19.50
-
Fresh Parsley needs 10 gParsley Refill 8 g 8 g at R23.99 · 1.25× packR29.99
-
Chicken Stock needs 40 mlFresh Free Range Liquid Chicken Stock 500 ml 500 ml at R54.99 · 8% of packR4.40
-
Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
-
Potato needs 800 gBulk Everyday Medium Potatoes 7 kg 7 kg at R75.99 · 11% of packR8.68
-
Pork Sausages needs 720 gSosatie Spiced Pork Sausage 500 g 500 g at R82.99 · 1.44× packR119.51
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Creamy Pork Banger Stew?
The preparation time for Creamy Pork Banger Stew with potato chunks & basmati rice is between 25 and 35 minutes.
What is the total time required to make Creamy Pork Banger Stew with potato chunks & basmati rice?
The total time required to make Creamy Pork Banger Stew with potato chunks & basmati rice is between 30 and 45 minutes.
How many servings does Creamy Pork Banger Stew provide?
4 servings
What are the main ingredients in Creamy Pork Banger Stew?
Chicken, Chicken Stock, Creme Fraiche, Fresh Parsley, Onion, Onions, Pork Sausages, Potato, Spinach, White Basmati Rice
What is the nutritional information of Creamy Pork Banger Stew?
Calories: 962, Carbs: 122 grams, Fat: grams, Protein: 38.2 grams, Sugar: 11.7 grams, Salt: 2028 grams
How do I prepare Creamy Pork Banger Stew?
SHEW, WHAT A STEW!: Bowl up the rice and creamy pork banger stew alongside it, sprinkle with fresh parsley. Well done, Chef! CREAMY & EARTHY: Lower the heat and add in the crème fraîche. Allow this to simmer until the sauce is slightly reduced and thickened for 3-4 minutes. In the final 1-2 minutes, add in the baby spinach and allow to cook. Remove from the heat and season. HOT POTATO: Add in the potatoes, and let them brown for 2-3 minutes. Add in the chicken stock with 150ml [300ml]|#7DA0D7 of water and let that simmer for 12-15 minutes. SILKY ONION: Return the pan to the heat with a drizzle of oil. When hot, fry the onion until golden, 4-5 minutes (shifting occasionally). Add in the sliced pork bangers back in the pan. SUPERB SAUSAGES: Place a pan over medium-high heat with a drizzle of oil. When hot, fry the bangers until browned and cooked through, 10-15 minutes (shifting as it colours). Remove from the pan and rest for 5 minutes. Once rested, cut into bite-sized pieces. BEGIN THE BASMATI: Place the rice in a pot with 100ml [200ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
What should be prepared from my kitchen to make Creamy Pork Banger Stew?
Chicken, Chicken Stock, Creme Fraiche, Fresh Parsley, Onion, Onions, Pork Sausages, Potato, Spinach, White Basmati Rice
How many calories does Creamy Pork Banger Stew have?
962 calories
How much fat content does Creamy Pork Banger Stew have?
grams