Step 1: South African Tomato Sauce
1 (16 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 (16 ounce) can stewed tomatoes, with juices
2 tablespoons distilled white vinegar
1/4 cup sugar
1 whole clove
1/8 teaspoon ground cayenne pepper
1/4 teaspoon powdered garlic
1/4 teaspoon powdered onion
1 teaspoon cumin
1/2 teaspoon allspice
1/2 teaspoon nutmeg
In a heavy-bottomed pot, stir to combine all ingredients. Bring to a simmer over medium-low heat. Reduce heat to low and cook for 1 hour, stirring occasionally. Remove and discard clove. Transfer mixture to the bowl of a food processor and process until smooth.
Step 2: South African Boerewors (pronounced BUR-ra-vorz):
6 feet sheep or hog casing, soaked in warm water for 1 hour
2 ounces beef flank
2 ounces beef top round
2 ounces beef chuck shoulder
4 ounces pork shoulder
2 ounces pork belly
4 ounces beef or pork fat
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/2 teaspoon ground coriander
2 tablespoons distilled white vinegar
Process meat and fat through a sausage maker fitted with the large grinder attachment, following manufacturer’s instructions. In a large bowl, gently mix ground meat with salt, pepper, cloves, allspice, nutmeg, coriander and vinegar until evenly distributed. Take care not to mash or tear apart the chunks of meat and fat.
Attach wet casing to the tubing attachment of the sausage maker. Tie a knot in the other end and poke a small hole at the end to release air. Feed meat through sausage maker into casing, following manufacturer’s instructions, letting it create a coil. Leave a few inches of unfilled casing before cutting it from the machine. Grill sausages 6 to 8 minutes over high heat.
Step 3: Sausage Roll
1-2 tablespoons vegetable oil
1 large white onion, sliced
1 package classic hot dog buns
Brown mustard, as desired
In a skillet over medium heat, warm vegetable oil. Cook onions for 8 to 10 minutes, or until soft and light brown. Lightly toast buns on grill. Place grilled sausage on bun. Top with a smear of brown mustard, a pile of cooked white onions and a spoonful of South African tomato sauce.