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The inspiration for this recipe is something called salsa quemada, which is a salsa made from ‘burnt’ vegetables, here we used our Tomato and Balsamic Ketchup as the base, as it has the ideal balance of sweetness and acidity to go with all barbecued meats or the salsa can even be used as a dip, as well as elevating the humble sausage in a bun.
1 red onion, cut in half
½ large bulb garlic, separated into cloves
200g cherry tomatoes, keep on the stalk if possible
2 long chillies (optional and one might be enough, depending on strength)
4 tbsp Tomato and Balsamic Ketchup
Salt and pepper
1 tbsp Early Harvest Extra Virgin Olive Oil
4 pork sausages of your choosing
4 long hot dog buns
1 packet of crushed salted crisps
To produce the best flavour, cook the vegetables on a very hot BBQ, before you then cook your sausages and other meats etc. Alternatively, they can be blasted in a very hot oven at maximum setting, the aim in both cases to char the outside heavily but keep a soft and sweet inside.
Cut the onion in half, season with salt and rub with a little olive oil, then place face down and cook till blackened, then turn over and cook till the onion feels soft and giving. Remove and allow to cool.
Place the garlic cloves away from indirect heat as they can burn quite quickly but allow the skins to take on colour whilst allowing the flesh to cook, this can take 10-15 minutes. Alternatively, they could be roasted in an oven at 150c for about 20 minutes.
Cook the cherry tomatoes next. Get them as black as possible before they completely fall apart, then remove. Lastly, add the chillies and cook till blackened and blistered, around 3-5 minutes.
When the veggies have cooled, peel the skin from the onion and roughly chop into small chunks. Remove the skins from the garlic and crush to a rough paste. Remove the stalk and seeds from the chilies and roughly chop. Add all of these to bowl and season with a little salt and pepper then mix. Add the ketchup and olive oil and mix again, then lastly add the tomatoes (with the stalks removed) and stir through till broken down but not completely smashed. Taste and add more salt and pepper if you feel necessary.
Place the sausages on the grill and cook for around 10 minutes, turning constantly till golden brown and coloured, but not burnt. When cooked they should feel firm. Split the buns in half through the middle and warm quickly on the grill, then place a some of the ketchup on the bottom, then place a sausage on top and add a little more ketchup on top. Finish with the crushed crisps if using.