MEALS, SNACKS & NIBBLES
scrumptious sausage kebabs with tomato chutney
A quick and easy crowd pleaser. Make the chutney the day before and leave in the fridge overnight for the flavours to develop.
Makes 6 - 8 kebabs
30 ml (2 T) olive oil
1 can (410 g) chopped tomatoes
30 ml (2 T) tomato paste
5 ml (1 t) salt
5 ml (1 t) sugar
3 ml (1/2 t) freshly ground black pepper
125 ml (1/2 cup) piquant peppers (‘Peppadews’), finely chopped
100 ml (2/5 cup) water
15 ml (1 T) finely chopped oregano
600 g thin sausage (chicken, beef, lamb or venison)
1 punnet (200 g) cherry or Rosa tomatoes
Wooden kebab skewers
Chutney: Fry the onion in the oil until soft. Add the tomatoes, paste, salt, sugar and pepper and bring to the boil. Simmer for 5 minutes. Add the piquant peppers and water and bring to the boil once more. Simmer until thick and aromatic. Add the oregano and serve warm or at room temperature with the sausage kebabs. Makes 250 ml.
Kebabs: Soak the wooden skewers in hot water for about 15 minutes.
Preheat the oven to 220°C. Cut the sausage in 15 cm pieces and start threading the sausage onto the skewers with a cherry tomato in between each loop (see picture). Brush with oil and arrange on a baking tray that has been lined with foil. Oven roast until cooked and golden brown. Serve warm or at room temperature.