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Much of our inspiration for dinners comes from watching cooking shows on TV (yay Masterchef Australia) and magazines. Last night we watched the episode of Jamie at Home, where Jamie Oliver uses peppers and chillies to make some delicious grub. And we were inspired:-) We decided we’d make his stuffed bell peppers, dependent on whether we could get the variety of chillies – not an easy task here in Durbs, but I knew I’d seen packets of assorted chillies at Woolworths… I’d been wanting to buy them for ages, but didn’t have a use for them up until now. Thanks Jamie!

The only trouble is that Woolies assorted chilli packs are hard to come by – they’re often out of stock. And alas, despite a very hard look by one member of staff, today they had none:-( Does lack of stock frustrate you as much as it does me?!

So now I’m standing in Woolies (still sick with flu & desperate to be in bed) trying to think of a new dinner plan and not feeling particularly inspired. Aargh…I’m not so good at thinking on my feet!

Thankfully an idea strikes relatively quickly – a recipe we’d seen in the most recent Taste magazine – smoked pork sausages with pineapple and red chili salsa on toasted baguettes. The recipe came from Mariana Esterhuizen, who is the owner-chef of Mariana’s Home Deli and Bistro in Stanford, SA.

Again, finding the ingredients was a bit of a mission, but I eventually succeeded after visits to a couple of stores! Durban seems to have an abundance of green chilies but red ones are elusive. I’m not really sure of the difference (ignorance perhaps), but that may be the topic of another post…

The outcome, it must be said was delicious, if rather hot – especially on my sore throat! Easily washed down with a frosty beer and it’s a fantastic meal for a relaxed Spring evening. And so easy to make with very little dirtying of the dishes, much appreciated when one is one’s own dishwasher 😉

The Recipe

1 medium sized pineapple
5 spring onions, finely chopped
1-2 red chillies, finely chopped
3Tbsp chopped coriander
2Tbsp olive oil
Salt
1Tbsp lime juice (we used lemon, worked out just fine)
4 smoked pork sausages (we used brattwurst from Woolies)
Baguettes

1. Cut pineapple into cubes & mix with spring onion, chilli & coriander.
2. Pour over olive oil, add salt to taste & add lime juice. Set aside.
3. Grill or braai the sausages until cooked through & golden brown.
4. Toast the baguettes.
5. Pile the pineapple relish onto a slice of baguette & serve topped with the smoked sausage.
6. Crack open a beer & enjoy 🙂

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And this was all finished off with leftover plum crumble…possibly even more delicious the second time around 🙂

Will definitely be making this one again…it’d also be a super easy way to entertain, perhaps with varied toppings for the not so brave!

Xxx

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