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Boerewors & Onion Skillet with Quick Mustard Pan Sauce
Recipe

Boerewors & Onion Skillet with Quick Mustard Pan Sauce

Quick & Easy

One-pan boerewors and onions, finished with a fast wholegrain mustard pan sauce and wilted spinach.

Why smarter

17 minutes is realistic: ~5 min to heat the pan and slice onion, 8–9 min to brown and cook boerewors while onions soften, ~1 min to deglaze and stir in mustard, 2–3 min to wilt spinach and plate.

Chef tip

If the onions start to darken before they soften, lower the heat and add a splash of water; it steams them tender while keeping the pan juices for the sauce. Shortcut: Use pre-washed spinach to save washing time.

Ingredients

# Ingredient Text Amount Unit Ingredient Name Notes
1 300 g boerewors sausage 300.000 g boerewors sausage
2 1 onion 1.000 onion
3 2 tbsp wholegrain mustard 2.000 tbsp wholegrain mustard
4 120 g baby spinach 120.000 g baby spinach

Method

  1. Slice onion into thin half-moons. Heat a skillet over medium-high and add a little oil.
  2. Add boerewors and onion. Cook 8–9 min, turning the sausage and stirring onions often, until the sausage is browned and cooked through and onions are soft.
  3. Push contents to one side. Add mustard to the pan and loosen with a small splash of water; stir to make a quick glossy sauce, scraping up browned bits.
  4. Add spinach and toss 1–2 min until just wilted. Season with salt and pepper, slice sausage, and serve with the onions and mustard pan sauce.