Boerewors Bites with Chakalaka Dip

Ingredients

• 500 g Boerewors Sausage
• 1 can Canned Baked Beans
• 0.5 medium Onion
• 0.5 medium Bell Pepper
• 1 tsp Chili Powder
• 0.5 tsp Curry Powder
• 2 tbsp Tomato Paste
• 1 tbsp Vegetable Oil

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

Instructions

1. 1Cut the 500 g Boerewors Sausage into bite-sized pieces, about 2.54 cm chunks.
2. 2Place the boerewors pieces in a large skillet or on a grill pan over medium-high heat (204.4°C / 200°C). Cook for 8-12 minutes, turning occasionally, until the sausages are browned and cooked through. The internal temperature should reach 71°C.
3. 3While the boerewors is cooking, prepare the chakalaka dip. In a medium saucepan, heat the 1 tbsp Vegetable Oil over medium heat (176.7°C / 175°C).
4. 4Add the 0.5 medium Onion, diced, and the 0.5 medium Bell Pepper, diced, to the saucepan. Sauté for 5-7 minutes, stirring often, until the vegetables are softened and the onion is translucent.
5. 5Stir in the 1 can Canned Baked Beans (undrained), 1 tsp Chili Powder, 0.5 tsp Curry Powder, and 2 tbsp Tomato Paste. Mix everything together until well combined.
6. 6Bring the chakalaka mixture to a simmer. Reduce the heat to low (121.1°C / 120°C) and let it simmer for 10 minutes, stirring occasionally, allowing the flavors to meld. The sauce should thicken slightly.
7. 7Serve the cooked boerewors bites immediately with the warm chakalaka dip on the side.

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