eCook Meal
Savoury Pork Sausage Stew
with basmati rice
It’s the most flavourful fry-up turned into a sensational stew for dinner, Chef! Salty bacon is fried with pork sausage, silky onion & bell peppers. These are drenched in sweet mustard sauce with fresh thyme and cooked with a rich stock. Add the sour cream for creaminess and dish up deliciousness.
Serving guide
Choose your portion size.
READY THE RICE
Boil the kettle. Place the rice in a pot with 200ml [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.
SAUSAGES & BACON
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sausages until browned and cooked through, 10-15 minutes (shifting as it colours). In the final 2-4 minutes, add the bacon strips and fry until crispy, 1-2 minutes per side. Remove from the heat and rest in the pan for 5 minutes. Remove from the pan, and slice up the bangers and roughly chop the bacon. Set aside.
BETTER TOGETHER
Boil the kettle. Place a clean pan over medium heat with a drizzle of oil. When hot, fry the onions and the pepper until brown and softening, 4-5 minutes. Add the thyme, the Chicken stock, the sweet mustard sauce, and 150ml [300ml]|#7DA0D7 of boiling water. Whisk in the flour mixture and simmer until thickening, 3-4 minutes (stirring occasionally). When the sauce has thickened remove from the heat. Mix through the sour cream, add the bangers and bacon and combine.
GRAB A PLATE
Serve up the steaming rice and top with the flavourful Pork stew. Dig in, Chef!
READY THE RICE
Boil the kettle. Place the rice in a pot with 200ml [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.
SAUSAGES & BACON
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sausages until browned and cooked through, 10-15 minutes (shifting as it colours). In the final 2-4 minutes, add the bacon strips and fry until crispy, 1-2 minutes per side. Remove from the heat and rest in the pan for 5 minutes. Remove from the pan. Slice up the bangers and roughly chop the bacon. Set aside.
BETTER TOGETHER
Boil the kettle. Place a clean pan over medium heat with a drizzle of oil. When hot, fry the onions and the pepper until brown and softening, 4-5 minutes. Add the thyme, the Chicken stock, the sweet mustard sauce, and 150ml [300ml]|#7DA0D7 of boiling water. Whisk in the flour mixture and simmer until thickening, 3-4 minutes (stirring occasionally). When the sauce has thickened remove from the heat. Mix through the sour cream, add the bangers and bacon and combine.
GRAB A PLATE
Serve up the steaming rice and top with the flavourful Pork stew. Dig in, Chef!
READY THE RICE
Boil the kettle. Place the rice in a pot with 600ml [800ml]|#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.
SAUSAGES & BACON
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sausages until browned and cooked through, 10-15 minutes (shifting as it colours). In the final 2-4 minutes, add the bacon strips and fry until crispy, 1-2 minutes per side. Remove from the heat and rest in the pan for 5 minutes. Remove from the pan. Slice up the bangers and roughly chop the bacon. Set aside.
BETTER TOGETHER
Boil the kettle. Place a clean pan over medium heat with a drizzle of oil. When hot, fry the Onion and the pepper until brown and softening, 4-5 minutes. Add the thyme, the Chicken stock, the sweet mustard sauce, and 450ml [600ml]|#7DA0D7 of boiling water. Whisk in the flour mixture and simmer until thickened, 4-5 minutes (stirring occasionally). When the sauce has thickened, remove it from the heat. Mix through the sour cream, add the bangers and bacon.
GRAB A PLATE
Serve up the steaming rice and top with the flavourful Pork stew. Dig in, Chef!
READY THE RICE
Boil the kettle. Place the rice in a pot with 600ml [800ml]|#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.
SAUSAGES & BACON
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sausages until browned and cooked through, 10-15 minutes (shifting as it colours). In the final 2-4 minutes, add the bacon strips and fry until crispy, 1-2 minutes per side. Remove from the heat and rest in the pan for 5 minutes. Remove from the pan. Slice up the bangers and roughly chop the bacon. Set aside.
BETTER TOGETHER
Boil the kettle. Place a clean pan over medium heat with a drizzle of oil. When hot, fry the Onion and the pepper until brown and softening, 4-5 minutes. Add the thyme, the Chicken stock, the sweet mustard sauce, and 450ml [600ml]|#7DA0D7 of boiling water. Whisk in the flour mixture and simmer until thickened, 4-5 minutes (stirring occasionally). When the sauce has thickened, remove it from the heat. Mix through the sour cream, add the bangers and bacon.
GRAB A PLATE
Serve up the steaming rice and top with the flavourful Pork stew. Dig in, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R243.05
for 4 servings · R60.76 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Bell Peppers needs 2Green Pepper R18.99 · whole pack (size can't be divided)R18.99
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Chicken Stock Sachets needs 2Free Range Chicken Stock Chunks Avg 800 g R27.99 · whole pack (size can't be divided)R27.99
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Pork Sausages needs 720 gSosatie Spiced Pork Sausage 500 g 500 g at R84.99 · 1.44× packR122.39
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Sliced Onion needs 300 gOnions 3 kg 3 kg at R45.00 · 10% of packR4.50
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Sour Cream needs 200 mlSour Cream 250 ml 250 ml at R38.99 · 80% of packR31.19
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White Basmati Rice needs 400 mlFully Cooked White Basmati Rice 250 g R37.99 · whole pack (size can't be divided)R37.99
Not in the Woolies basket — source these elsewhere:
- Italian-spiced Flour
- Dried Thyme
- Sweet Mustard Sauce
- Streaky Pork Bacon - 8 strips
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Savoury Pork Sausage Stew?
The preparation time for Savoury Pork Sausage Stew with basmati rice is between 15 and 20 minutes.
What is the total time required to make Savoury Pork Sausage Stew with basmati rice?
The total time required to make Savoury Pork Sausage Stew with basmati rice is between 20 and 25 minutes.
How many servings does Savoury Pork Sausage Stew provide?
4 servings
What are the main ingredients in Savoury Pork Sausage Stew?
Bell Pepper, Chicken, Chicken Stock, Dried Thyme, Italian-spiced Flour, Onion, Pork Sausage, Sour Cream, Streaky Pork Bacon, Sweet Mustard Sauce, White Basmati Rice
What is the nutritional information of Savoury Pork Sausage Stew?
Calories: 1120, Carbs: 121 grams, Fat: grams, Protein: 49.6 grams, Sugar: 19.2 grams, Salt: 2944 grams
How do I prepare Savoury Pork Sausage Stew?
READY THE RICE: Boil the kettle. Place the rice in a pot with 200ml [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. GRAB A PLATE: Serve up the steaming rice and top with the flavourful pork stew. Dig in, Chef! BETTER TOGETHER: Boil the kettle. Place a clean pan over medium heat with a drizzle of oil. When hot, fry the onions and the pepper until brown and softening, 4-5 minutes. Add the thyme, the chicken stock, the sweet mustard sauce, and 150ml [300ml]|#7DA0D7 of boiling water. Whisk in the flour mixture and simmer until thickening, 3-4 minutes (stirring occasionally). When the sauce has thickened remove from the heat. Mix through the sour cream, add the bangers and bacon and combine. SAUSAGES & BACON: Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sausages until browned and cooked through, 10-15 minutes (shifting as it colours). In the final 2-4 minutes, add the bacon strips and fry until crispy, 1-2 minutes per side. Remove from the heat and rest in the pan for 5 minutes. Remove from the pan. Slice up the bangers and roughly chop the bacon. Set aside.
What should be prepared from my kitchen to make Savoury Pork Sausage Stew?
Bell Pepper, Chicken, Chicken Stock, Dried Thyme, Italian-spiced Flour, Onion, Pork Sausage, Sour Cream, Streaky Pork Bacon, Sweet Mustard Sauce, White Basmati Rice
How many calories does Savoury Pork Sausage Stew have?
1120 calories
How much fat content does Savoury Pork Sausage Stew have?
grams