Again, I was a tad disappointed with the sausage we got. The sausage was from our local Spar, and looked good, however, we should have gone to OK foods, for Vernon's Spekwors.
Oh well, so we learn.
I'm not here to tell you about the sausage, but rather, about the tomato and onion relish I sometimes make to go with it. The mob here think it's quite yummy, so I'll tell you about it.
A gang of onions, I used 5 medium onions.
A collection of tomatoes. I had 6.
The celery is there just to make the photo look good, and because I nibble on it.
Cut onions into ringy slicey things, and toss them into a thin layer of hot oil. Put the oil into a pot hey!
While the onions do their thing, break a bit off celery off, and munch it. And then start cutting the tomatoes into circly ringy chunky pieces. Rough cut is good.
Chances are the onions are not yet at that soft transparent stage yet, so munch more celery, and start preparing the rolls.
When the onions are ready, soft, almost transparent, and just brown on the edges, toss the tomato in. Let it moan a bit, then give it a stir. If it feels a tad sticky, add a small glass of water, put a lid on the pot, and munch more celery.
By now the sausage should be on its way to cooked as well. The tomato and onion relish is almost ready when the tomato is cooked up. A bit of skin showing here and there is okay. Now add a generous pinch of dried mixed herbs. And a touch more water.
Cooked tomato is actuallt pretty boring, so add a little of whatever you have handy. Pepper, a touch of curry, some garlic, a little sugar. A dash of vinegar even. Just play around, adding a little of whatever and tast testing.
When you add something, mix well, and taste the juice.
When you're happy, introduce two tablespoonfuls into each roll, and slap a sausage onto it.
It may not look good, but it tastes really great! Almost makes an inferior sausage worth something.
Lekker vreet!
I like the way you went into detail.
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