Honeyed chipolatas with tomato and ginger jam

Serves:

Ingredients

Jam:

• 1/4 cup olive oil
• 1 x 400g tin chopped tomatoes
• 2 onions, diced
• 1/4 cup ginger, diced
• 2 garlic cloves, finely chopped
• 1 cup red wine vinegar
• 1 cup brown sugar

Sausages:

• 1kg chipolata sausages
• 2 tbsp sesame oil
• 1 tbsp soy sauce
• 2 tbsp honey

Method

To make the jam, heat the olive oil in a saucepan over medium-high heat; add tomato, onion, ginger and garlic and cook, stirring regularly for about 5 minutes. Add the red wine vinegar and brown sugar and cook for about 35 minutes. Season to taste.

While the jam is cooking, preheat oven to 200°C or 180°C fan-forced. Place sausages in a baking tray lined with baking paper, mix remaining ingredients together and then pour over the sausages. Bake for about 25 minutes.

Notes:

• I often turn to this recipe when we have friends over for an early dinner and have to serve a toddler’s setting before the adults sit down to eat. It’s also a hit for parties when you want to serve something fairly substantial with drinks. Everyone seems happy to have these sausages and jam together in a nice bread roll, plus, everything is done in advance so all you have to do is put the oven on.
• Lining the baking tray with paper will give you a quick wash up.
• This recipe was created by Sophie Hansen for Kidspot, New Zealand’s best recipe finder.

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Serving Suggestions

Note