نقانق مجففة من لحم غنم بخبز الباغيت مع صلصة التشاكالاكا

African 40 Mins Prep · 35 Mins Cook

1. To make the chakalaka relish, peel and dice the onion. Core and dice the capsicum. Peel and finely grate the carrot. Crush the garlic cloves. Heat the oil in a medium-sized pot over a medium heat. Add the onion, capsicum, carrot and garlic. Sauté until the vegetables have softened, approx. 5 minutes. Stir in the curry powder and paprika and cook for a further minute to toast the spices. Add the chopped tomatoes and tomato paste. Season with salt and pepper. Reduce the heat to low and simmer for approx. 15-20 minutes, stirring occasionally, until the sauce thickens and the flavours meld together. Remove from the heat and set aside.
2. Preheat the grill to a medium-high heat, around 180°C.
3. To make the yoghurt dough, combine the self-rising flour, yoghurt and salt in a large mixing bowl. Stir together until a dough starts to form. Transfer the dough to a lightly floured surface and knead it for a few minutes until it becomes smooth and elastic. If the dough is too sticky, add a little more flour; if it’s too dry, add a small amount of yoghurt.
4. Remove enough of the rosemary leaves from the stalks to hold the sausages. Thread the lamb sausages onto the rosemary stalks carefully, then grill on all sides until golden but not cooked through.
5. Divide the dough into smaller portions and roll each portion into a long rope, about the length of the lamb boerewors. Wrap the bread dough rope around each sausage, covering each one completely. Secure the ends with toothpicks or skewers, if needed.
6. Place the lamb boerewors stokbrood on the grill and cook for approx. 10-12 minutes, turning occasionally, until the bread dough is golden brown and the sausages are cooked through.
7. Once cooked, remove from the grill and allow them to cool slightly. Remove the toothpicks or skewers.
8. Serve the lamb boerewors stokbrood with the chakalaka relish on the side.

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