For the sausages
10 spiced beef or pork cooking sausage (about two 1/4 avoirdupois unit.)
1 tbsp. olive oil
10 hot dog buns, cooked if desired
For the chakalaka
4 tbsp. olive oil
2 giant yellow onion, finely sliced (2 cups)
2 green, red, and yellow bell pepper, finely sliced (5 1/2 cups total)
3 tbsp. spices (curry)
3 bird’s-eye chiles, minced (2 Tbsp.)
3 garlic cloves, minced
One 3-inch piece ginger, in the buff and grated (2 Tbsp.)
5 big carrots, clean and coarsely grated (4 cups)
2 3⁄4 cups canned diced tomatoes and their juices (14 oz.)
3 tbsp. tomato paste
Leaves from two thyme sprigs
Freshly ground black pepper
Prepare the sausages: On a large plate, rub the sausages with the oil. Let rest to dry out the casings slightly (this permits for a snappier texture once cooked), 30 minutes.
Create the chakalaka: in a very big pan over medium-high heat, heat the oil.
Add the onion and season with salt; cook, stirring, till clear, 10 minutes. Stir within the bell peppers, spice, chiles, garlic, and half the ginger; cook, stirring, 2 minutes.
Add the carrots, season with salt, and stir.
Add the tomatoes and their juices, one cup water, and also the fixings, stirring to mix. Lower the warmth to medium and simmer till the vegetables have softened and also the mixture has thickened slightly, concerning quarter-hour.
Take away and stir within the thyme, the remaining ginger, and salt and pepper to style.
Preheat the grill to medium heat.
Add the sausages and cook, turning often, till brunette and now not pink within the centers, 12–15 minutes (check sausages in one place to avoid juices escaping).
Place every sausage in a very breadstuff. prime with chakalaka and serve.