Make this BBQ sauce with your choice of sausage and serve with mash.
INGREDIENTS (YIELD 750ml)
2ea onions, finely chopped
2,5cm ea chopped garlic and fresh ginger
30ml vegetable oil
2ea medium carrots, peeled and finely grated
500ml tomato puree
30ml Worcestershire sauce
125ml brown sugar
25ml chilli jam (Forage and Feast)
5ml mustard powder
2ea drops Tabasco
125ml red wine vinegar
25ml Mrs Ball’s chutney
Salt and milled black pepper
- Cook the onions, garlic and ginger in the vegetable oil in a medium saucepan until soft.
- Add the remaining ingredients and cook slowly uncovered over low heat for about 15-20 minutes. Season with salt and pepper.
- Serve with Eskort pork Sausages, all variants, and Grabouw thick Wors on mashed potatoes.
Recipe by Chef Suné Niemand