Name: Stokehouse: Merguez with tomato ginger jam
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
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

Stokehouse: Merguez with tomato ginger jam

Australian Gourmet Traveller for Merguez with tomato ginger jam

Serves 4

Prep

10M

Cook

45M

Total

55M

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.

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