FFW 2021 Wine Catalogue

NEW WORLD SOUTHAFRICA

RECIPE Grilled Farmer Sausage with Pepper Relish

FOR THE SAUSAGES

METHOD

• 8 boerewors or another spiced beef or pork grilling sausage (about 2 1/4 lb.) • 1 tbsp. olive oil • 8 hot dog buns, toasted if desired

1. Prepare the sausages: On a large plate, rub the sausages with the oil. Let rest to dry out the casings slightly (this allows for a snappier texture once cooked), 30minutes. 2. Meanwhile, make the chakalaka: In a large skillet over medium-high heat, heat the olive oil. Add the onion and seasonwith salt; cook, stirring, until translucent, 10minutes. Stir in the bell peppers, curry powder, chiles, garlic, and half of the ginger; cook, stirring, 2minutes. Add the carrots, season with salt, and stir. Add the tomatoes and their juices, 1 cup water, and the tomato paste, stirring to combine. Lower the heat tomediumand simmer until the vegetables have softened and themixture has thickened slightly, about 15minutes. Remove and stir in the thyme, the remaining ginger, and salt and pepper to taste. 3. Preheat the grill tomediumheat. Add the sausages and cook, turning occasionally, until browned and no longer pink in the centers, 12–15minutes (check sausages in one place to avoid juices escaping). 4. Place each sausage in a bun. Top with chakalaka and serve.

FOR THE CHAKALAKA

• 3 tbsp. olive oil • 1 large yellow onion, finely chopped (2 cups) • Salt • 1 each green, red, and yellow bell pepper, finely chopped (4 1/2 cups total) • 2 tbsp. mild curry powder • 2 green bird’s-eye chiles, minced (1 Tbsp.) • 2 large garlic cloves, minced • One 2-inch piece ginger, peeled and grated (2 Tbsp.) • 5 large carrots, scrubbed and coarsely grated (4 cups) • 1 3⁄4 cups canned diced tomatoes and their juices (14 oz.) • 2 tbsp. tomato paste

• Leaves from2 thyme sprigs • Freshly ground black pepper

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