Melt butter and simmer the chopped onions and garlic until translucent but not browned.
Stir in the turmeric and add the tomatoes, chilli, chutney, mustard and wine; stir well, and simmer for about 10 minutes, stirring to prevent it catching. Season with salt and pepper and set aside.Boil the peeled potatoes in salted water. Mash them and add butter and milk or cream, stirring thoroughly. Adjust seasoning to taste.Grill the sausages on the braai or on/under a grill, until just done and juicy.Serve two pieces of wors for each person on top of buttery mash topped with a generous helping of sauce. Sprinkle some finely chopped fresh coriander over the top.Recipe reprinted with permission of Tony Jackman. To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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