Boerewors Bites with Chakalaka (Dairy-Free)

Ingredients

• about 450 g Boerewors Sausage (Dairy-Free)
• 1 tablespoon Vegetable Oil
• 1 medium Onion
• 1 medium Bell Pepper
• 1 medium Carrot
• 1 15-ounce can Canned Baked Beans
• 1 tablespoon Curry Powder
• 0.5 teaspoon Chili Flakes
• 1 14.5-ounce can Diced Tomatoes
• 0.5 teaspoon Salt
• 0.25 teaspoon Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Slice the about 450 g of Boerewors Sausage (Dairy-Free) into bite-sized pieces, about 2.54 cm thick.
2. 2Heat the 1 tablespoon of Vegetable Oil in a large skillet over medium-high heat, about 190°C.
3. 3Add the bite-sized boerewors pieces to the hot skillet and cook for 5-7 minutes, turning occasionally, until browned on all sides. The internal temperature should reach 71°C.
4. 4Remove the cooked boerewors from the skillet and set aside on a plate. Leave any rendered fat in the skillet.
5. 5Add the 1 medium Onion, 1 medium Bell Pepper, and 1 medium Carrot to the same skillet. Cook over medium heat, about 150°C, for 5-7 minutes, stirring often, until the vegetables are softened.
6. 6Stir in the 1 15-ounce can Canned Baked Beans, 1 tablespoon Curry Powder, 0.5 teaspoon Chili Flakes, and 1 14.5-ounce can Diced Tomatoes. Bring the mixture to a simmer and cook for 10-15 minutes, stirring occasionally, until the sauce has thickened slightly.
7. 7Season the Chakalaka mixture with the 0.5 teaspoon Salt and 0.25 teaspoon Black Pepper.
8. 8Return the cooked boerewors pieces to the skillet with the Chakalaka. Stir everything together to combine and heat through for 1-2 minutes.
9. 9Serve the Boerewors Bites with Chakalaka warm.

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