Boerewors with Chakalaka

Step 1

Remove the sausages from the fridge and set them on the cutting board to reach room temperature while you prepare the vegetables, about 5 minutes.

Step 2

Cut the red bell pepper in half lengthwise from top to bottom, remove the white seeds and stem inside, then cut each half into 1/4-inch-wide strips.

Step 3

Slice the onion lengthwise from root to tip, then cut each slice crosswise into 1/4-inch-wide pieces that will shrink as they cook.

Step 4

Slice the carrot lengthwise into thin 2-inch-long matchsticks about 1/8 inch thick, like wooden popsicle sticks.

Step 5

Heat a grill or grill pan over medium-high heat until a drop of water sizzles and evaporates instantly, about 2 minutes.

Step 6

Lay the boerewors sausages on the grill in a single layer and cook, turning every 2 minutes with tongs, until the skin is dark golden-brown and the inside is cooked through, about 10 minutes total.

Step 7

While the sausages cook, heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers and moves quickly when you tilt the pan, about 1 minute.

Step 8

Add the onion and carrot to the hot oil and stir constantly for 3 minutes until the onion begins to soften and smell sweet.

Step 9

Add the bell pepper strips to the skillet and stir constantly for 2 minutes until the peppers just begin to soften.

Step 10

Pour in the 0.75 cup of canned diced tomatoes (including the liquid) and stir everything together, then cook without stirring for 2 minutes until the liquid reduces slightly and the mixture smells tangy.

Step 11

Taste the chakalaka and add salt and black pepper until it tastes bright and balanced—start with 1/4 teaspoon of each and adjust.

Step 12

Transfer the cooked boerewors to a serving plate or cutting board and spoon the chakalaka alongside or on top.