One-pot Georgie’s Banger & Potato Stew
Prep time: 10 minutes | Cook time: 35 minutes | Serves: 4
Georgie’s Tip: Cut your potatoes into even-sized chunks so they all cook at the same rate – nobody wants a mushy piece next to a rock-hard one! If the sauce thickens too quickly before the potatoes are done, just add a splash more water or stock. Try it with: Soft pap, steamed white rice, or a thick slice of bread to mop up every last drop of that gravy. Simple, hearty and totally delicious. 😋
Ingredients:
1 pack Georgie's Pork Bangers (sliced into bite-sized rounds)
4 medium Potatoes, peeled and cubed
1 large Onion, roughly chopped
2 Garlic cloves, crushed
1 tin (400g) Chopped tomatoes
1 cup Chicken or vegetable stock
1 tsp Braai spice
1 tbsp Cooking oil
Salt and pepper to taste
Fresh parsley or spring onion to garnish (optional)
Method:
1
Heat the oil in a large pot or deep pan over medium-high heat. Add the sliced Georgie's Pork Bangers and brown them for 3–4 minutes, turning occasionally, until nicely golden all over.
2
Remove from the pot and set aside – leave all those tasty browned bits right where they are, they're pure flavour!
3
In the same pot, add the chopped onion and cook for 3 minutes until softened. Add the crushed garlic and braai spice and stir for about 30 seconds until fragrant.
4
Add the potato cubes and stir well to coat everything in the spices.
5
Pour in the tinned tomatoes and stock. Stir well, scraping up any flavourful bits from the bottom of the pot.
6
Return the browned bangers to the pot. Bring to a gentle boil, then reduce the heat, put the lid on, and simmer for 25–30 minutes – until the potatoes are soft and the sauce has thickened into a rich, hearty gravy.
7
Taste and season with salt and pepper. Scatter over parsley or spring onion if you like.