Recipe and styling by Mari-Louis Guy&Callie Maritz for CRUSH.
1 kg venison sausage
1 kg pearl onions
2 cups rose wine
¼ cup sugar
2 sprigs thyme
½ cup dried pomegranate jewels
Boil the pearl onions ( skin on) covered in water until soft, about 20 minutes. Use kitchen shears to snip of both ends of the onions and gently squeeze out the cook onions.
Cook together the wine, sugar and thyme until reduced and syrupy. Add the pomegranate jewels and the onions. Continue cooking until the onions have caramelized slightly and starts to take on the colour of the wine.
Use kitchen twine to bind the sausage into smaller links ( this not only helps in terms of portion control but also serves to retain moisture).
Braai the sausage over moderately hot coals for 3-4 minutes a side. Serve warm with the Tipsy Onions and Grid Cakes.
1 kg white bread dough
Lightly flatten the dough onto a surface dusted with flour. Cut the dough into 6-8 pieces. Braai over moderately hot coals, turning regularly, for about 10 minutes or until the grid cakes sounds hollow when tapped.