Chops and Sausage Braai Fusion
CHOPS AND SAUSAGE BRAAI FUSION
Our Top 3 finalists went head-to-head in the onsite Braai Challenge, where celebrity chef Bertus Basson and two expert judges brought their industry skills to the table to crown the CG Braai Challenge 2025 winner.
Taking 2nd place, Chad Milne impressed the judges with his perfectly tender Chops & Sausage Braai Fusion.
Check-out his recipe below, served with potato salad, pasta salad, and melted toast bao buns:
Ingredients
- 4 bone-in lamb rib or loin chops
- 400g mutton sausage
- 125 ml cooking oil
- 1 large red onion
- 1 pack robot peppers, finely chopped
- 1 punnet coriander
- 1 BBQ spice
- 1 tbsp Rajah hot curry powder
- 5 medium potatoes
- 500g shell pasta
- 100g crushed garlic
- 2 eggs
- 500ml Wellington sweet chilli sauce
- 1 jar Nola Tangy mayonnaise
- 1 tin peaches
- 5 teaspoons Rajah mild masala curry powder
- 100 millilitres white/brown vinegar
- 200 millilitres tomato sauce
- 160g sugar black pepper to taste
- 1 cup grated white cheese
- 1 cup grated cheddar cheese
- 1 green chilli (optional)
- 4 plain bao buns
BASTING SAUCE
- 2 tbsp Wellington sweet chilli sauce
- 1 tbsp gojujang sauce
- 1/2 tbsp soya sauce
- 1 tbsp crushed garlic and some juice
- 1 tsp Minnie's Mozambican sauce
- 1/2 tbsp lemon
- 2 tbsp honey
Mix well together and set aside for use.
COOKING METHOD:
- Place chops and sausage in a bowl - season with BBQ spice and drizzle with oil.
- Clean & cut potatoes, put on the boil till soft, add 2 eggs to potato water and boil till cooked. Bring pasta to the boil until soft, then allow both pasta and potatoes to cool.
- Grate half red onion, chop 3 stems coriander, grate 2 boiled eggs, 1 tbsp garlic.
- Add 2 cups mayonnaise and 2 tbsp sweet chilli, mix well then season with BBQ spice, salt and pepper to taste. Place in refrigerator.
- Place cooked pasta in a bowl, add 1/2 finely chopped red onion, robot peppers & 2 peach halves together with the Rajah mild masala curry powder.
- In a bowl mix vinegar, pinch of salt, tomato sauce, sweet chilli sauce, pepper and sugar. Mix well. Pour over pasta and stir in. Cover and refrigerate.
- Mix grated cheese, garlic, 1/2 chilli cut up & lightly season. Stuff bao buns with cheese mix. Line a pan with butter and toast until cheese is melted.
- On medium heat on a griddle/normal pan, place mutton sausage and brush with basting sauce. Cook for 8-10 min or more depending on preference.
- Place chops on the fatty rib bone side and cook fat until a nice char is formed. Turnover and cook 2-3 min each side. Baste with sauce continuously to infuse smoky flavour. Allow to rest once cooked
- Serve with salads and melted toast bao!
