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Stokehouse: Merguez with tomato ginger jam


You'll need

12 merguez chipolatas   Tomato ginger jam 60 ml (¼ cup) extra-virgin olive oil 250 gm canned chopped Italian tomatoes 2 onions, diced 80 gm (¼ cup) finely grated ginger 1 garlic clove, thinly sliced 250 ml (1 cup) red wine vinegar 220 gm (1 cup) caster sugar 2 fresh bay leaves

Method

  • 01
  • 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.
  • 02
  • 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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

2008 Greenstone Vineyard Heathcote Shiraz.

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