12merguez chipolatasTomato ginger jam60 ml (¼ cup)extra-virgin olive oil250 gmcanned chopped Italian tomatoes2onions, diced80 gm (¼ cup)finely grated ginger1garlic clove, thinly sliced250 ml (1 cup)red wine vinegar220 gm (1 cup)caster sugar2fresh bay leaves
For tomato ginger jam, heat oil in a saucepan over medium-high heat, add tomato, onion, ginger and garlic and stir occasionally until tender (5 minutes). Reduce heat to low-medium, add vinegar, sugar and bay leaves and simmer, stirring occasionally, until thickened (35-40 minutes). Season to taste. Makes 375ml.
Meanwhile, preheat a barbecue (or char-grill pan) to medium-high heat and grill merguez, turning occasionally, until cooked through (6-8 minutes). Serve sausages hot with tomato ginger jam.
This recipe is from the February 2012 issue of Australian Gourmet Traveller.