SPICY BEEF SAUSAGE ROLL WITH POTATO WEDGES
Prep time about 15 mins Cooking time 1½ hours Serves 4
3 large onions, peeled and cut into eight wedges Olive oil, as required 2 tbsp brown sugar 1–2 tbsp balsamic vinegar 3 large potatoes ⅓ cup vegetable oil 2 tbsp crushed ginger 2 tbsp crushed garlic 2 red chillies, deseeded and finely chopped 1 large onion, chopped 3 tbsp garam masala 500g tomatoes, roughly chopped 1½ mixed bell peppers, deseeded and chopped 3 carrots, grated 225g tinned baked beans 1 bay leaf 1 packet quality chicken sausages 4 mini baguette rolls
Preheat the oven to 200°C and arrange the onions on a baking tray. Combine 2 tbsp olive oil, brown sugar and balsamic vinegar, and drizzle over the onions. Roast for 40-45 minutes, or until brown and caramelised. Remove from the oven and set aside. Meanwhile, cut potatoes into wedges and place in a bowl. Drizzle 2 tbsp olive oil over them and season well with salt and pepper, tossing to coat evenly. Arrange on a baking tray, then roast for about 20 minutes. Toss them on the tray to prevent sticking, and roast for another 25 minutes. To make the chakalaka sauce, heat vegetable oil in a large saucepan and sauté ginger, garlic, chilli and onion. Add garam masala and tomatoes, and cook for 10 minutes. Add peppers and carrots and cook for a further 10 minutes. Add baked beans and bay leaf, and heat through, then remove from the stove. Season to taste. Barbecue or fry the chicken sausages in a hot frying pan with a little olive oil. Arrange on buttered mini baguettes with a generous spoonful of the chakalaka and the caramelised onions scattered on top. Serve baguettes with the potato wedges on the side.