- 8 - fresh pork bangers, each one cut into 4
- 125ml - chicken stock
- 4 - rashers bacon, chopped
- 30ml - butter
- 1 - onion, chopped
- 1 - tin (400g) mild chakalaka with beans
- 4 - crispy bread rolls
- 1 - large tomato, diced
- 250ml - grated cheese
1 Heat a heavy-bottomed pan and fry the bacon until crispy. Spoon out but retain the fat. Now fry the sausages and onions in the same pan until fragrant.
2 Stir in the chakalaka and stock, then simmer until the mixture thickens.
3 Using a sharp knife, cut out a circle in the top of the rolls and keep as a lid; hollow out a small portion of the rolls, then spread generously with butter. If you like, toast the buttered rolls for 5 minutes in a hot oven.
4 Spoon the chakalaka relish into the hollowed-out buns; serve with a sprinkling of fresh tomato and cheese on top, and the ‘lids’ ready for dipping.
Psst! The relish is also delicious with stiff pap or mashed potatoes as a variation.