Stokehouse: Merguez with tomato ginger jam

AT A GLANCE

  • Serves 4 people

  • 12 merguez chipolatas
  •  
  • Tomato ginger jam
  • 60 ml (¼ cup) extra-virgin olive oil
  • 250 gm canned chopped Italian tomatoes
  • 2 onions, diced
  • 80 gm (¼ cup) finely grated ginger
  • 1 garlic clove, thinly sliced
  • 250 ml (1 cup) red wine vinegar
  • 220 gm (1 cup) caster sugar
  • 2 fresh bay leaves
01   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.
02   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 Australian Gourmet Traveller.

Recipe:

TONY KELLY, STOKEHOUSE BRISBANE

Photography:

WILLIAM MEPPEM

Styling:

LISA FEATHERBY

Drinking Suggestion:

2008 GREENSTONE VINEYARD HEATHCOTE SHIRAZ. , suggested by BEN MCNAIR

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