“This is one of the recipes I learnt to make when I ventured off to the UK to pursue my love for cooking. Dave Mooney was the chef who took a chance on me and gave me a commis chef position in his Brasserie kitchen. This was one of the signature dishes on his menu at the time and a guest favourite. Both my gogo’s sinkwa and Dave’s sausages actually feature in my debut cookbook, Simply Delicious.” – Zola Nene
Serves 6
For the cheese sausages
- 650 g Cheshire/Red Leicester Cheese
- 1 onion, chopped
- 6 fresh sage leaves, chopped
- 5 ml ground black pepper
- 140 g cake flour
- 4 eggs, beaten
- 260 g dried breadcrumbs
- Oil for frying
- Pulse first four ingredients together in food processor.
- Divide and shape into sausages.
- Freeze to firm up.
- Dip in flour, egg and crumbs, repeat.
- Fry until golden brown.
For the chutney
- 1 kg Granny Smith apples, peeled & diced
- 80 g seedless raisins
- 1 onion, finely chopped
- 5 ml chilli flakes
- 2,5 ml mustard powder
- 350 g brown sugar
- 450 ml cider vinegar
- 1,5 ml ground allspice
- 2,5 ml ground coriander
- 2,5 ml ground cinnamon
Stir over low heat until sugar dissolves, then simmer until thickened.
Isinkwa sommbila
Makes 1 loaf or 8 individual
- 4 mielie cobs (white fresh mealies)
- 2 large eggs
- 150 ml milk
- 5 ml salt
- 10 ml white sugar
- 500g cake flour
- 10 ml baking powder
- Grind half the kernels into coarse paste.
- Prepare the batter.
- Spoon in prepared ramekins.
- Steam for 45-50 minutes covered.
To serve
Serve sausage and chutney with bread on the side.
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