Chefs' Recipes

Stokehouse: Merguez with tomato ginger jam

Australian Gourmet Traveller for Merguez with tomato ginger jam
Stokehouse: Merguez with tomato ginger jam

Stokehouse: Merguez with tomato ginger jam

William Meppem
4
10M
45M
55M

Ingredients

Tomato ginger jam

Method

Main

1.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.
2.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 .

Drink Suggestion: 2008 Greenstone Vineyard Heathcote Shiraz. Drink suggestion by Ben McNair

Notes

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