|1.5||onion — chopped|
|5 ml||garlic — cloves, crushed|
|336 g||tinned tomatoes|
|45 ml||brown sugar|
|20 ml||vinegar — apple|
|20 ml||Worcestershire sauce|
|15 ml||fresh parsley — chopped|
|250 ml||maize meal — polenta|
|250 ml||flour — self-raising|
|60 ml||brown sugar|
|125 ml||butter — melted|
|salt — just a pinch|
|12||sausages — cocktail, viennas|
For the ketchup, heat the oil in a pot over medium heat. Add the onion and gently sauté it for 5 minutes. Add the garlic, tomatoes, sugar, vinegar and Worcestershire sauce and gently simmer for 15 minutes. Add the parsley and puree it until smooth.
For the muffins, preheat the oven to 180°C.
Spray 12 x mini bread loaves or a normal muffin tin with some cooking spray. Lightly whisk everything together until smooth. Pour it into the tins and place a mini vienna on top. Lightly push it into the batter. Bake for 15-18 minutes until cooked through. Check with a cake tester to see if it comes out clean.
For a packed lunch, allow the muffins and ketchup to cool. Pack individually into sealed containers. Heat the muffins up if you prefer.
Tip: Store-bought ketchup or mustard is a perfectly fine substitute for this home made version. It is always nicer to make your own so that you can control what goes into it.
Tip: A nice trick to always make sure you divide up muffin or cupcake batter evenly is to do it with a large ice cream scoop.
Recipe reprinted with permission of Illanique van Aswegen.