This recipe brings together the hearty flavors of South African boerewors, the rich taste of mutton, and the convenience of flatbread, all with a Turkish twist. It’s a fusion dish that works because the spiced, juicy boerewors-style sausage pairs beautifully with tender mutton, while the flatbread acts as a perfect vessel to soak up all the delicious juices. The Turkish element comes from a simple, tangy yogurt sauce and a sprinkle of sumac, adding brightness that cuts through the richness. It’s a satisfying, crowd-pleasing meal that’s easier to make than you might think, using homemade or store-bought flatbreads.
Ingredients
- For the Boerewors-Style Sausage:
- 1 lb (450 g) ground mutton (or ground lamb)
- 1/2 lb (225 g) ground beef (80/20)
- 1/4 cup (60 ml) red wine vinegar
- 2 tbsp (30 ml) olive oil
- 1 tbsp (15 g) brown sugar
- 2 tsp (6 g) ground coriander
- 1 tsp (3 g) ground nutmeg
- 1 tsp (3 g) ground allspice
- 1 tsp (3 g) ground cloves
- 1 tsp (3 g) ground black pepper
- 1 tsp (3 g) salt
- 1/2 tsp (1.5 g) cayenne pepper (optional, for heat)
- 1/4 cup (60 ml) ice water
- For the Mutton Filling:
- 1 lb (450 g) boneless mutton shoulder, cut into 1-inch cubes
- 2 tbsp (30 ml) olive oil
- 1 large onion, thinly sliced
- 3 cloves garlic, minced
- 1 tsp (3 g) ground cumin
- 1 tsp (3 g) smoked paprika
- 1/2 tsp (1.5 g) ground cinnamon
- 1 cup (240 ml) beef or chicken broth
- Salt and pepper to taste
- For the Flatbreads:
- 4 large store-bought flatbreads or Turkish pide breads
- For the Turkish Yogurt Sauce:
- 1 cup (240 g) plain Greek yogurt
- 1 clove garlic, minced
- 1 tbsp (15 ml) lemon juice
- 1 tbsp (15 ml) olive oil
- Salt to taste
- For Serving:
- 1/2 cup (60 g) crumbled feta cheese
- 1/4 cup (30 g) chopped fresh parsley
- 1 tsp (3 g) sumac (optional)
- Lemon wedges
Instructions
- Make the boerewors-style sausage: In a large bowl, combine the ground mutton, ground beef, red wine vinegar, olive oil, brown sugar, coriander, nutmeg, allspice, cloves, black pepper, salt, and cayenne (if using). Mix well with your hands until the spices are evenly distributed. Add the ice water and continue mixing until the mixture is sticky and well-combined. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
- Shape and cook the sausage: After chilling, shape the meat mixture into a thick, long sausage roll (about 2 inches in diameter) or into 4 individual patties. Heat a large skillet or grill pan over medium-high heat. Add the sausage and cook, turning occasionally, until browned on all sides and cooked through. The safe minimum internal temperature for ground meat is 160°F (71°C) as per USDA FSIS guidelines. Check with a food thermometer. Once done, remove from the pan and set aside to rest.
- Cook the mutton: In the same skillet, add the olive oil and heat over medium-high heat. Add the mutton cubes in a single layer (work in batches if necessary) and sear until browned on all sides. Remove the mutton and set aside.
- Make the mutton stew: In the same skillet, reduce the heat to medium. Add the sliced onion and cook, stirring occasionally, until softened and golden, about 5-7 minutes. Add the garlic, cumin, smoked paprika, and cinnamon, and cook for 1 minute until fragrant. Return the mutton to the skillet. Pour in the broth, scraping up any browned bits from the bottom. Bring to a simmer, then reduce the heat to low, cover, and let it cook gently until the mutton is tender, about 30-40 minutes. Season with salt and pepper to taste.
- Make the yogurt sauce: While the mutton cooks, prepare the sauce. In a small bowl, combine the Greek yogurt, minced garlic, lemon juice, olive oil, and a pinch of salt. Stir until smooth. Refrigerate until ready to use.
- Warm the flatbreads: Just before serving, warm the flatbreads in a dry skillet over medium heat for about 30 seconds per side, or wrap them in foil and warm in a 350°F (175°C) oven for 5-10 minutes.
- Assemble the dish: Slice the cooked boerewors-style sausage into thick slices. Place a warm flatbread on each plate. Spoon some of the mutton stew down the center of the flatbread. Top with the sausage slices. Drizzle generously with the yogurt sauce. Sprinkle with crumbled feta, fresh parsley, and a pinch of sumac (if using). Serve immediately with lemon wedges on the side.
Tips
- Substitutions: If you can’t find mutton, lamb is the closest substitute and will work perfectly. For the boerewors, you can also use a good-quality ground lamb or beef sausage, but the spice blend is what gives it that authentic South African flavor. If you don’t have flatbreads, you can use pita bread or even naan.
- Don’t overwork the sausage: When mixing the sausage ingredients, be careful not to overmix, as this can make the meat tough. Mix just until the spices are incorporated and the mixture holds together.
- Browning is key: Take the time to properly brown both the mutton cubes and the sausage. This develops a deep, rich flavor that is essential to the dish. Don’t crowd the pan; sear in batches if needed.
- Make ahead: The mutton stew can be made a day ahead and refrigerated. The flavors will actually improve overnight. Reheat gently on the stovetop before serving. The sausage can also be cooked ahead and sliced, then reheated in the stew or in a skillet.
Serving Suggestions
This dish is a complete meal on its own, but you can serve it with a simple green salad with a lemon vinaigrette to add freshness. Grilled vegetables like zucchini, bell peppers, or eggplant would also be a great accompaniment. For a more traditional Turkish touch, serve with a side of pickled vegetables or a bowl of olives. The flatbreads soak up the juices, so you don’t need a knife and fork – it’s perfect for eating with your hands.
Variations
- Spicy Turkish Twist: Add a teaspoon of red pepper flakes (pul biber) to the yogurt sauce or sprinkle it over the top before serving for an extra kick.
- Vegetarian Option: Replace the mutton and sausage with a hearty mix of roasted vegetables like mushrooms, eggplant, and zucchini, and use a spiced lentil mixture for the sausage. The spice blend will still give it that boerewors character.
- Different Flatbreads: Try using lavash, which is thinner and crisps up nicely, or a thicker, chewier pide bread. You can also use homemade flatbreads if you prefer.
- Add a Tomato Sauce: For a saucier version, add a cup of crushed tomatoes to the mutton stew along with the broth. This will create a richer, more tomato-forward sauce that pairs well with the yogurt.
Storage and Reheating
Store any leftover mutton stew and sausage separately from the flatbreads and yogurt sauce in airtight containers. The stew and sausage will keep in the refrigerator for up to 3-4 days. The yogurt sauce can also be refrigerated for up to 3 days. The flatbreads are best stored at room temperature in a sealed bag for up to 2 days, but they can also be frozen for up to 2 months. To reheat, gently warm the stew and sausage in a saucepan over medium-low heat, adding a splash of broth or water if it’s too thick. Reheat until piping hot, at least 165°F (74°C) for leftovers. Warm the flatbreads in a dry skillet or oven. Do not reheat the yogurt sauce; serve it cold or at room temperature.
Frequently Asked Questions
What is boerewors? Boerewors is a South African sausage, traditionally made from beef, pork, or lamb, and flavored with spices like coriander, nutmeg, and cloves. The name literally means “farmer’s sausage.” It’s a staple of South African braai (barbecue) culture. This recipe recreates the flavor profile using ground meat, which is easier to work with for this flatbread dish.
Can I use lamb instead of mutton? Absolutely. Mutton has a stronger, more gamey flavor than lamb, but lamb is a perfectly good substitute and often more readily available. The cooking time may be slightly shorter for lamb, as it tends to be more tender.
Do I have to make the boerewors myself? No, you can use a good-quality pre-made boerewors if you can find it. Simply cook it whole or in slices according to the package instructions, and then use it as directed in the recipe. If you can’t find boerewors, a spicy lamb or beef sausage will work in a pinch.
What is sumac and can I omit it? Sumac is a tangy, lemony spice commonly used in Middle Eastern and Turkish cooking. It adds a bright, acidic note that really complements the rich meat. If you don’t have it, you can substitute a squeeze of fresh lemon juice or simply omit it.
Can I make this dish ahead of time? Yes, you can prepare the mutton stew and the boerewors sausage a day in advance. Store them separately in the refrigerator. When ready to serve, reheat the stew and sausage, warm the flatbreads, and assemble. This makes it a great option for entertaining.
What can I serve with this besides flatbread? This dish is quite versatile. You can serve the mutton and sausage over rice, quinoa, or even mashed potatoes. The yogurt sauce and toppings work well with any of these bases.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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