As part of the Master Chef Sausage Series by Robbie’s Gourmet Sausage, chef Johnny Oran of Licia Ruby created a masterpiece called The Mojo, which offers a vibrant flavour made with the juice and zest of oranges, citrus, garlic, chili, cumin and many other spices.
Chef Johnny has provided a couple simple recipes to include as toppings to take your Mojo sausage experience to another level.
Buns from Blak’s Bakery are always the perfect choice to use as your sausage holster.
Next, you’re going to want to slather it in guacamole.
Basic Guacamole Recipe:
- 3 ripe avocados
2 limes
1-2 large cloves of garlic
salt & pepper to taste
In a bowl add pitted avocados, the juice of 2 limes, 1-2 cloves of finely grated and salt and pepper to taste. Smash with a fork until a nice mix of chunky and smooth.
On top of the guacamole, throw some pickled red onions that you can make in no time:
- 1 Red onion but into half then finely sliced
3/4 cup of vinegar of your choice
1/4 cup water,
1 teaspoon of salt and sugar
2 sprigs of thyme
a few whole black peppercorns
Bring to a light boil to dissolve salt and sugar, then add sliced red onions and simmer 12-15 minutes until red onions slightly softened. You still want them to have a crunch once cooled. Store in the refrigerator. Best if eaten within one week.
