Who needs buns when you can use sesame seed sprinkled sweet potatoes to go with our delicious paleo beef sausages!
Preheat oven to 100°C. Place the sweet potatoes on a baking tray and roast for about 6 hours, or until very tender.
Cut the sweet potatoes almost in half lengthways. Do not cut all the way through. Slightly open up the cut centre part, then carefully peel away the skin, sprinkle with the sesame seeds and set aside.
Meanwhile, heat the oil or fat in a large frying pan over medium–high heat. Add the Cleaver’s Paleo Beef Sausages and reduce the heat to medium. Cook, turning occasionally, for 8–10 minutes, or until cooked through.
Place the Cleaver’s Paleo Beef Sausages lengthways in the centre cut part of the sweet potato. Squeeze over some ketchup and mustard and serve.
To make your own cultured tomato ketchup, you’ll need a 750 ml preserving jar with an airlock lid. Wash the jar and utensils in very hot water or run them through a hot rinse cycle on the dishwasher.
Place the tomato paste in a large bowl and fold through the honey or maple syrup (if using). Whisk in the vegetable starter culture along with 120 ml of water, the lemon juice, salt, a few grinds of pepper, garlic, chilli, allspice and cloves. Whisk until smooth. Add some extra lemon juice if you’d like a thinner sauce. Spoon into the preserving jar and close the lid. Wrap a tea towel around the side of the jar to block out the light.
Store the jar in a dark place with a temperature of 16–23°C for 3–5 days. The warmer the weather the shorter the amount of time needed. The longer you leave the jar, the higher the level of good bacteria present and the tangier the flavour. Give the ketchup a good stir before transferring to the fridge, where it will keep for several months.
Cleaver’s have just released some fantastic organic and free range Paleo sausages. Learn how these Paleo sausages are made as Pete Evans walks you through the process.