Sausage recipes - Patatas Bravas with aromatic Boerewors!

Sausage can mean so many different things to so many different people. In Germany it means, bratwurst, knackwurst, Bierschinken, Blutwurst, Bockwurst to mention but a few. In France we can enjoy Saucisson a l'Ail, Saucisse de Toulouse or for me a strange Saucisse aux Fruits de Mer.
These are just two countries, but you can literally travel the globe, by just visiting your butcher and cooking with different kinds of sausage. If you ever visit South Africa however, your stay will not be complete without a true South African delicassy, a Boerewors Roll. Boerewors is a South African sausage and it is made with minced beef or sometimes even pork or lamb. The secret to a good boerewors is in the mixture of spices used.
I have posted about a Boerewors Roll before, but this time I wanted to use this wonderful sausage in a typically Spanish dish that I have also made before and liked very much. Patatas Bravas is a spicy potato dish that is traditionally served as part of a tapas menu. I wanted the comfort of a potato dish, paired with the lovely spicy-ness of our own boerewors. This dish was everything that I had hoped for......belly warming, spicy and cheap!!!

So for my Sausage Patatas Bravas, this is what you will need.

Ingredients

500 gr good quality sausage
about 1 large potato per person - peeled and cut into big chunks
1 large onion - peeled, but keep it whole
1 onion - sliced
5 whole cloves
olive oil
1-2 tsp smoked paprika
3 cloves garlic
2 Tbsp tomato paste
fresh thyme
salt and pepper
1 chopped chili - optional.
little water if needed.
1 tsp sugar

Press the cloves into 1 onion and place the onion, potatoes and salt in a pot with some water. Cook the potatoes until soft, but not mushy. Heat some olive oil in a pan and fry the sausage until browned on both sides, remove from pan and keep warm. Now add the onion,garlic and paprika to the same pan and fry onion until it is soft. When the potatoes are cooked but not mushy, drain and add potatoes to the pan with the onion. Lower the heat and let the potatoes caramelize. Add a little water if needed. Finally add the tomato paste and sugar and season well. Cut the sausage in smaller pieces and add to the pan. Let the flavors just marry for a while and then sprinkle with fresh herbs and enjoy as a light meal.