Boerewors Sausages with Scrambled Eggs, Caramelized Onions and Tomatoes

With sausages, eggs, tomatoes, and caramelized onions this is the ultimate comfort food for breakfast! Completely gluten-free and low in carbs, too!

 

 

We lived in South Africa for about six months back in 2007. We have fallen in love not only with the amazing sights of this wonderfully picturesque country but also its food, glorious food!

The varieties of food that we got to sample there are just plentiful and truly flavorful. Now when you say South African Food – one truly stands out – the ever-famous Boerewors. 

The word Boer in Afrikaan means – farmer and Wors – mean sausage, so taken together it literally means Farmer’s Sausage. Ask any South African and they will smile from ear to ear if you ask them about Boerewors!

We got in on the bandwagon once we tasted it and – oh what a lovely sausage it really is. I would say truly one of the best in the world!

 

 

This is what Boerewors typically look like and the jars behind are the usual condiments you may have with it.

We really missed it so much when we came back to Holland, MI, we thought we’ll never get to try it again until our next visit to SA. But, lo and behold, what a surprise – our own little butcher shop actually makes very authentic Boerewors.

You’re probably wondering how this beautiful sausage made its way to a tiny town in the Midwest. Of course, we asked our butcher, when we found a package of Boerewors sitting on his freezer aisle, how he managed to get hold of the recipe for Boerewors, and here’s the story.

 

 

Apparently, there’s a South African couple that has now made Holland, MI their home. And being true South Africans – they cannot live without their Boerewors so off they went to the butcher’s shop and offered their recipe (a very closely guarded secret for everyone in SA try to claim that theirs is better than everyone else’s!).

They’d rather give out their secret recipe away than not ever taste Boerewors ever again! The butcher at the urging (let’s say begging…) from this South African couple gave in and said, ok I’ll give it a try. To make the long story short, these Boerewors have now become a staple in their store and is always one of the top-sellers during summertime.

It was a great and pretty authentic recipe for it tastes exactly the same as the ones we have tried in South Africa. Now we are as happy as that South African couple (who unfortunately, we haven’t even met in person…) for we can enjoy our Boerewors anytime we want to have them!

While Boerewors are perfect for grilling and wonderful sandwiched in a hotdog bun complete with all the condiments, sometimes, I like to have it for breakfast too. I cook it and then combine it with some caramelized onions and grape tomatoes all mixed up together in one delicious scramble. 

NO BOEREWORS, NO PROBLEM! If you cannot find boerewors, have no fear,  you can try this recipe with your favorite breakfast sausage or links too! Enjoy!

 

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NOTES ON INGREDIENTS for Boerewors Sausages with Scrambled Eggs, Caramelized Onions and Tomatoes

 

  • Olive Oil (for cooking the sausages and onion)
  • South African Boerewors (or your favorite breakfast Sausage), chopped diagonally
  • Onion, thinly sliced
  • Butter
  • Eggs
  • Grape or cherry Tomatoes
  • Salt and Pepper

 

HOW TO MAKE Boerewors Sausages with Scrambled Eggs, Caramelized Onions and Tomatoes

In a frying pan, heat a little olive oil. Cook the Boerewors or sausages until they are nicely browned. Set aside and keep warm.

Clean the pan or at least scrape off the bits and pieces from the sausage. Add another tablespoon of oil and butter. Let the butter melt. Once melted, add the chopped onions and cook until they are tender and slightly brown, and caramelized.

 

 

While the onions are cooking, break 5 eggs and place them in a bowl. Whisk the eggs to combine. Add 1-2 tablespoons of water to the eggs. Season with salt and pepper, to taste.

Get another large frying pan (other than the one previously used) and add a little more oil. Use medium-high heat and wait until you almost reach the smoking point. The key to a perfect and fluffy scramble is high heat. Once the pan is hot enough, pour in the eggs. You know that your heat is just right when the eggs sizzle immediately upon contact. Let it set a little (just a few seconds) and then add in all the rest of the ingredients (sausages, onions and grape tomatoes). Stir and cook to your desired doneness. This doesn’t take very long.

Serve immediately and with rice (at least that’s what I’ll recommend!), if possible! Enjoy a delicious breakfast!

 

 

If you like what you see and would like to receive new recipe updates, we’d love you to subscribe to our posts or join our site. Needless to say, we’d love you to like us on Facebook and Instagram, too where you can get more recipes and updates. Thanks and happy browsing!

Boerewors Sausages with Scrambled Eggs, Caramelized Onions and Tomatoes

With sausages, eggs, tomatoes and caramelized onions this is the ultimate comfort food for breakfast! Completely gluten-free and low in carbs, too!
Course Breakfast
Cuisine American, South African
Keyword boerewors for breakfast, Boerewors with eggs, eggs with caramelized onions, how to make caramelized onions, Sausages with Scrambled Eggs, Caramelized Onions and Tomatoes
Prep Time 5 minutes
Cook Time 15 minutes
Servings 4

Ingredients

  • 2 tbsp Olive Oil or your preferred cooking oil, (for cooking the sausages and onion)
  • 1 lb South African Boerewors or your favorite breakfast Sausage, chopped diagonally
  • 1 medium to large Onion, thinly sliced
  • 2 tbsp Butter
  • 5 Eggs
  • 1/2 (up to 1 cup) grape tomatoes, or to taste
  • Salt and Pepper, to taste

Instructions

  1. Heat a tablespoon of oil in a frying pan over medium heat. Cook the sausages or boerwors until nicely browned.

  2. Clean the pan or at least scrape off the bits and pieces from the sausages. Add another tablespoon of oil and butter. Let the butter melt. Once melted, add the chopped onions and cook until they are tender and slightly brown, and caramelized.

  3. While the onions are cooking, break 5 eggs and place them in a bowl. Whisk the eggs to combine. Add 1-2 tablespoons of water to the eggs. Season with salt and pepper, to taste.
  4. Get another large frying pan (other than the one previously used) and add a little more oil. Use medium-high heat and wait until you almost reach the smoking point. The key to a perfect and fluffy scramble is high heat. Once the pan is hot enough, pour in the eggs. You know that your heat is just right when the eggs sizzle immediately upon contact. Let it set a little (just a few seconds) and then add in all the rest of the ingredients (sausages, onions and grape tomatoes). Stir and cook to your desired doneness. This doesn’t take very long.
  5. Serve immediately and with rice (at least that’s what I’ll recommend!), if possible! Enjoy a delicious breakfast!

Recipe Notes

TIPS & TRICKS

 

You may use other sausages, like the breakfast variety, for this too.

To slice the sausages easily, place the sausages in the freezer and freeze just until they begin to harden (not frozen). It should be easier to cut them after that.

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5 Comments

  1. January 25, 2013 / 5:45 pm

    Thats an interesting story behind the Boerewors. I liked the idea of sausage & caramalized onions with scrambled eggs. Yummy!!!

    • January 29, 2013 / 2:48 am

      They have worked together well…love the combo too! Thanks, Shibi!

  2. Mark
    May 15, 2013 / 12:10 am

    Please could you give me the details of the Butcher who makes the Boerewors – we live in Rochester Hills, MI and would love to purchase some.

  3. August 2, 2013 / 9:25 am

    were can i get them in the philippines

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