mac & cheese with buffalo sausage, roast tomatoes and pickled peppers

I was on a bit of a mac ‘n cheese roll last week after seeing a delectable picture of it tweeted. I also hadn’t made it in absolute ages. Maybe years. It’s high on the very-odd-occasion eat list.

Pure carbohydrate heaven and cheese goodness, it’s the ultimate comfort food in the middle of winter.

I had also popped past Frankie Fenner Meat Merchants last week to pick up some meat and bought some of their buffalo, pork Alheira sausage.

Only two words. Frigging awesome!

Packed with flavour it’s sensational on its own, but I decided it would work exceptionally well in a mac ‘n cheese too. I was right.

I also added chopped-up red and yellow marinaded, pickled peppers which complimented the paprika in the sausage. The roasted tomatoes added juiciness and more flavour.

I did everything the same as with my mac ‘n cheese with crispy bacon, except I substituted the bacon with the sausage – about 250gms of it. I added in about 1/4 of a cup of roughly chopped mixed pepper antipasto (bought in a jar as part of the Pick n Pay Finest range).

This is not a normal banger, it’s extremely thick. It’s best roasted to ensure that the meat gets cooked all the way through. I roasted this for 30 minutes alongside the tomatoes.

This dish is literally screaming out to be enjoyed with a glass of red wine. Something like a Pinot Noir or Pinotage.

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