When you have that kota craving, make it your masterpiece with juicy pork bangers, onions and tomatoes. You’ll never go back to old-school boring fillings, we promise!
Ingredients
- 1x unsliced loaf of white bread
- 45 ml soft butter or margarine
- 45 ml olive or any other cooking oil
- 1x packet good quality pork bangers (approximately 500g)
- 1 large or 2 medium onions, sliced
- 1-2 green or red or yellow sweet peppers, seeds removed and chopped
- 2 large or 3 smaller ripe tomatoes, chopped into big pieces
- Salt, pepper and pinch of sugar
- Chakalaka, chilli sauce or grated cheese, to serve
Instructions
Cut the loaf of bread into four quarters and hollow the quarters out where the meat filling will go into.
Spread butter or margarine in the hollowed-out bread quarters.
Toast the bread over hot coals or in the oven until slightly crispy on the outside. Keep warm.
Heat the oil in a pan and fry the pork bangers until almost cooked.
Add the onions and peppers and fry for a few minutes until golden brown.
Add the tomatoes, salt, pepper and sugar and fry for another few minutes until the tomatoes are soft.
Slice the pork bangers in round slices, mix with the rest and spoon it into the slightly toasted bread quarters. Drizzle with chakalaka sauce or chilli sauce or sprinkle with cheese.
Enjoy while hot.
Recipe courtesy of SA Pork.
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Feature Image: Supplied
