Instructions

1. 1

   To make the relish, place half the tomatoes, the red chillies, garlic and ginger in a food processor or blender and pulse to a puree.

   
   

2. 2

   Dice the remaining tomatoes into small pieces. Place the puree, sugar, vinegar and 1/2 teaspoon salt in a medium pan and bring to the boil over a low heat, stirring continuously. Stir in the diced tomatoes, with any juice, and simmer for 40-50 minutes until thick, stirring occasionally and scraping the sides of the pan. Pour into a warm, clean, dry jar and allow to cool.

   
   

3. 3

   Preheat the grill to medium. Place the sausages under the grill and cook for 10 minutes, turning occasionally. Brush each sausage with a little of the relish and cook for a further 2-3 minutes, until the sausages are thoroughly cooked and lightly glazed.

   
   

4. 4

   Slice the baguettes lengthwise, then fill each one with shredded iceberg lettuce. Place the sausages on top and serve with a large dollop of the tomato and chilli relish.

   
   

Ingredients Buy ingredients

• 500g Tomatoes, halved
• 4 cloves Garlic, peeled
• 8 Pork Sausages
• ½ Iceberg Lettuce, finely shredded
• 2 Red Chillies, stems removed and deseeded
• 2 cm Fresh Root Ginger, peeled and chopped
• 300g Sugar
• 100ml Red Wine Vinegar
• 2 Baguettes, each sliced into 4

Makes 8 Hot Dogs

Total time required 1 hr 10 mins

• Preparation time: 10 mins
• Cooking time: 1 hr