“This is one of the recipes I learnt to make when I ventured off to the UK to pursue my love for cooking. Dave Mooney was the chef who took a chance on me and gave me a commis chef position in his Brasserie kitchen. This was one of the signature dishes on his menu at the time and a guest favourite. Both my gogo’s sinkwa and Dave’s sausages actually feature in my debut cookbook, Simply Delicious.” – Zola Nene

Serves 6

For the cheese sausages

• 650 g Cheshire/Red Leicester Cheese
• 1 onion, chopped
• 6 fresh sage leaves, chopped
• 5 ml ground black pepper
• 140 g cake flour
• 4 eggs, beaten
• 260 g dried breadcrumbs
• Oil for frying

1. Pulse first four ingredients together in food processor.
2. Divide and shape into sausages.
3. Freeze to firm up. 
4. Dip in flour, egg and crumbs, repeat.
5. Fry until golden brown.

For the chutney

• 1 kg Granny Smith apples, peeled & diced
• 80 g seedless raisins
• 1 onion, finely chopped
• 5 ml chilli flakes
• 2,5 ml mustard powder
• 350 g brown sugar
• 450 ml cider vinegar
• 1,5 ml ground allspice
• 2,5 ml ground coriander
• 2,5 ml ground cinnamon

Stir over low heat until sugar dissolves, then simmer until thickened.

Isinkwa sommbila 

Makes 1 loaf or 8 individual

• 4 mielie cobs (white fresh mealies)
• 2 large eggs
• 150 ml milk
• 5 ml salt
• 10 ml white sugar
• 500g cake flour
• 10 ml baking powder

1. Grind half the kernels into coarse paste. 
2. Prepare the batter.
3. Spoon in prepared ramekins.
4. Steam for 45-50 minutes covered.

To serve

Serve sausage and chutney with bread on the side.

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