Tropical Sausage Combo
Tropical Sausage Combo pairs sweet baked plantain with smoky sausage and a sharp, colourful raw vegetable relish. Ripe gonja plantains caramelise in the oven under a coat of butter, which gives a soft, sugary contrast to the salty smokies. The chopped carrot, tomato, onion and pepper mix is dressed only with olive oil and vinegar, so it stays crisp and cuts through the richness. Everything cooks in one oven at once.
Instructions
Heat the oven to about 175°C. The source gives 170°C for the bake, so keep the oven in that range and hold it steady.
Peel the ripe plantains and smear them all over with butter or margarine. Lay them on an oven tray.
Place the smoked sausages directly on the oven rack so their fat can drip away and the skins can firm up.
Set the tray and the rack in the oven and bake for 30 to 35 minutes. The plantains are ready when they are soft and browned in places, and the sausages are hot through.
While they bake, chop the carrots, tomatoes, onions, bell peppers and any other vegetables you have, aiming for as many colours as you can. Douse the pieces with olive oil and vinegar.
Serve the plantains and sausages with the vegetable mix alongside. Sprinkle with black pepper if you like.
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