Chef's Recipes

Stokehouse: Merguez with tomato ginger jam

Australian Gourmet Traveller for Merguez with tomato ginger jam

By Tony Kelly
  • Serves 4
  • 10 mins preparation
  • 45 mins cooking
Stokehouse: Merguez with tomato ginger jam
Stokehouse: Merguez with tomato ginger jam

Ingredients

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

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.

Notes

This recipe is from the February 2012 issue of .
Drink Suggestion: 2008 Greenstone Vineyard Heathcote Shiraz. Drink suggestion by Ben McNair

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  • Author: Tony Kelly