Wednesday, January 13, 2010
Homemade BBQ Sauce
We have recently discovered a super butcher near us (literally called Super Butcher) where they have wonderful quality meats like wagyu roasts at great prices. A few years ago I could have easily become a vegetarian but I've since discovered a taste for red meat. We have had the most amazing grilled steaks, pork belly and roasts I've ever eaten and they all came from the super butcher.
On the menu tonight were Black Angus beef sausages and I was looking for some way to spice them up a bit. This recipe falls into the always-wanted-to-make-but-never-got-around-to-it category. I think most of us have a list like that and while a lot of wishlist recipes tend to be extravagant, expensive or just downright decadent, this was a great addition to a weeknight meal.
I know there are a million other bbq sauce recipes out there, some sweeter, some hotter, some that take days to make in a slow cooker ... but this was perfect for us and I will definitely be making it again!
Recipe adapted from Taste.com.au
2 tbs olive oil
1 small onion, peeled, chopped
2 garlic cloves
1 x 400g can diced tomatoes
2 tbs tomato puree
1 heaped tbs brown sugar
1 tbs Worcestershire sauce
1 tbs sweet chilli sauce (I used a tomato, capsicum and chilli salsa)
2 tbs white wine vinegar
1 tbs Dijon mustard
Place the oil in a saucepan over low heat, add the onion and cook for 5 minutes until softened slightly. Add all the other ingredients and bring to the boil. Reduce heat to medium and cook for 5 minutes, stirring, until thickened slightly. Set aside to cool slightly. Place in a blender and blend until smooth. Store in an airtight container in the fridge for up to 2 weeks.