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The Great Tomato Sausage War: Umthatha vs Jozi · Anele and the Club on 947

• 0:00
  Speaker 1: Wake up with a bang, hey, wake up, and the
• 0:04
  Speaker 1: clap on nine four seven to beggilet.
• 0:07
  Speaker 2: I have never been called this, but somebody just called
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  Speaker 2: me that right now on social media when I said,
• 0:13
  Speaker 2: at a quarter past seven and it is coming up
• 0:16
  Speaker 2: to quarter past seven, we are going to do the
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  Speaker 2: Great Tomato Sausage Off, which is the tomato sausage from Umtata,
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  Speaker 2: the Eastern Cape versus the one from Johannesburg.
• 0:27
  Speaker 3: Someone said on.
• 0:28
  Speaker 2: The ground journalism, look at you, Chrissalda, Luis Jana Novo,
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  Speaker 2: stand back and stand back.
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  Speaker 4: I'm telling you know they're nervous.
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  Speaker 5: They're both in the bathroom crying at the level of
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  Speaker 5: this journalist.
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  Speaker 4: This is the real story that didn't make the time.
• 0:43
  Speaker 2: So you're probably wondering what are they talking about.
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  Speaker 3: Let's bring you up to speed.
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  Speaker 4: I'm feeling good about linef good morning, line for good
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  Speaker 4: morning morning, what's your name?
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  Speaker 3: Line for.
• 0:58
  Speaker 2: Why can you go too?
• 0:59
  Speaker 4: Sausage here?
• 1:00
  Speaker 1: I'm telling you, guys, sausage from the Eastern Cave.
• 1:05
  Speaker 3: Guys, it is the best.
• 1:07
  Speaker 4: It's delicious.
• 1:08
  Speaker 2: It is the best sausage you will ever have, and.
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  Speaker 3: We can only get it when we go home to
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  Speaker 3: the Eastern Cave.
• 1:13
  Speaker 2: And that's why if you find a lot of us
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  Speaker 2: flying from Omtata or East London, we have cooler bags
• 1:18
  Speaker 2: because we're flying back tomato sausage. Now, there is a
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  Speaker 2: supplier in Johannesburg. His name is Kaya. He then got
• 1:25
  Speaker 2: hold of us saying he makes tomato sausage in Johannesburg.
• 1:28
  Speaker 2: So then I, out of the goodness of my heart,
• 1:30
  Speaker 2: I reposted that and I said, hey, people who missed
• 1:33
  Speaker 2: to mato sausage here, there's a supplier Kaya. Everyone, No,
• 1:37
  Speaker 2: we don't trust it. No, no, no, how do we
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  Speaker 2: know it's as good as.
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  Speaker 3: The ones from Atata?
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  Speaker 2: And I was like, well, he's from Omtata, so I
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  Speaker 2: think he knows how to make it.
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  Speaker 3: They said no. I then said, stand back, stand by.
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  Speaker 5: No.
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  Speaker 6: But I can I just say for everyone online who
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  Speaker 6: came through with that sentiment, right, I agree with you
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  Speaker 6: because I have bought tomato sausage up here every now
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  Speaker 6: and again as part of thinks they're fancy, they're going
• 1:59
  Speaker 6: to make it right.
• 2:00
  Speaker 4: It's not the same. Really, it's just not the same.
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  Speaker 4: Something is missing, something different.
• 2:05
  Speaker 3: So here's what I did.
• 2:06
  Speaker 2: Then yesterday I found somebody who was flying up from
• 2:10
  Speaker 2: Mutata yesterday at eight pm at o ar Tumble on
• 2:14
  Speaker 2: an airlink flight. The tomato sausage arrived. It was at
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  Speaker 2: my house by nine o'clock and the Johannesburg supplier Kaya
• 2:23
  Speaker 2: he dropped it off at midday.
• 2:25
  Speaker 3: I waited for both to arrive. I took a photo.
• 2:28
  Speaker 2: All of this is up on social media, just search
• 2:30
  Speaker 2: for us.
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  Speaker 3: And in the club right.
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  Speaker 2: I then cooked both similar pants, similar temperature, same spices.
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  Speaker 3: Everything.
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  Speaker 2: If I put admat on this side, I put aramat
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  Speaker 2: on the other side. Okay, onion on this side, I
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  Speaker 2: put onion on that side.
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  Speaker 1: All of it, same level, ground, exactly the same.
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  Speaker 2: And now Frankie, Cindy and Timbikile are about to taste
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  Speaker 2: the toumato sausage from Mutata and the tomato sausage from johannes.
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  Speaker 6: You know that you're putting us on the spot here
• 3:02
  Speaker 6: because what if we say, because you're not going to task,
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  Speaker 6: which is which?
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  Speaker 4: Are you?
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  Speaker 7: No?
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  Speaker 3: I'm not?
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  Speaker 4: Is it a blind?
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  Speaker 6: But then what if we say that the hat tank
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  Speaker 6: tomato sausage is better?
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  Speaker 3: Dude? Both winds are Wednesdays.
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  Speaker 4: Okay, when when do you want to tell.
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  Speaker 2: Me that when I'm in Joe book. I'm happy when
• 3:17
  Speaker 2: I'm I'm happy. I'm happy either way.
• 3:19
  Speaker 1: Okay, Okay, I'm happy, Squad. I just don't happy, squad.
• 3:24
  Speaker 1: I just I just today is not the day I
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  Speaker 1: want to want to face the internet for something that's happened.
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  Speaker 2: Zero eight four double zero double zero nine four seven
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  Speaker 2: to all the tomato sausage experts, watch, should Cindy, Frankie
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  Speaker 2: and Till be looking out for?
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  Speaker 4: Okay? What are we? What are we tasting for? What
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  Speaker 4: are you tasting the ration of tomato versus vores?
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  Speaker 2: Is it the punch? Is it the tanginess? Is it
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  Speaker 2: the sweetness? What are they looking for? Here?
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  Speaker 3: I also brought them.
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  Speaker 2: Dumboo as well as bab so that they can have
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  Speaker 2: it with steam bread as well.
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  Speaker 4: As Okay, so the proper way, the proper.
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  Speaker 7: Way, I obvious, obviousta tomato sausage is going to be
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  Speaker 7: the winner. I have not met a sausage to rule
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  Speaker 7: over that sausage, right, thank you for that.
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  Speaker 2: So I had it flowed in yesterday, landed at eight
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  Speaker 2: pm here and.
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  Speaker 3: Johann's book at aar tumble.
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  Speaker 2: By nine o'clock, I was cooking both the one from
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  Speaker 2: Johannesburg and the one from Utata. I said, Johanna's book
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  Speaker 2: an Eastern Cape. And someone's like, how come it's an
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  Speaker 2: entire province against the city, And I said, okay, okay,
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  Speaker 2: I'm sorry.
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  Speaker 4: Fine, we'll narrow it down, will you narrit.
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  Speaker 2: Down Utata versus Johannesburg. So now to make elis, Cindy
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  Speaker 2: and Frankie have tasted sausage.
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  Speaker 3: One and sausage two.
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  Speaker 2: We've also hold in Unati from our music department, who
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  Speaker 2: is a causer from the Eastern Cape.
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  Speaker 3: Unati, thank you for joining us. Thank you, thank you, and.
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  Speaker 2: You've tasted both. Hey, yes, okay one and two. Give
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  Speaker 2: me the differences. You know, we're not gonna announce it
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  Speaker 2: just yet. We're gonna go into news before we do that.
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  Speaker 2: But just quickly, frank you run me through the differences for.
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  Speaker 4: You, okay before we start.
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  Speaker 6: So just for everyone tomorrow sausage Obviously it's tomatow that's
• 5:00
  Speaker 6: built into the vorce itself, right, So that's just what
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  Speaker 6: that's what it's called.
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  Speaker 4: But here's the thing.
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  Speaker 6: Can I just say, the real winner here is this
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  Speaker 6: relish that you've made with both vores because you made
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  Speaker 6: them exactly the same.
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  Speaker 4: That really is amazing. That's the real winner. The one
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  Speaker 4: is more dense than the other. So that's my first
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  Speaker 4: experience part of them. Amazing.
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  Speaker 6: Taste, amazing, but I think the one is a little
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  Speaker 6: bit more dense than the other.
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  Speaker 4: I don't know which one is which.
• 5:27
  Speaker 5: Oh so for me, there's a difference in the two.
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  Speaker 5: The clearest thing is one is more vorce and one
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  Speaker 5: is more sausage, if that makes sense in terms of
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  Speaker 5: texture and taste, that's right, that's the first thing that
• 5:40
  Speaker 5: you pick up. But both are really good, all right,
• 5:44
  Speaker 5: and then both seem to retain their texture. Like in
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  Speaker 5: terms of their tanginess, they're both tangy, and despite what
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  Speaker 5: Frank you say, does they both have one is hard
• 5:56
  Speaker 5: when is soft. But they're so it's the sauce as well.
• 6:00
  Speaker 5: It's done the things.
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  Speaker 2: Okay, okay, but we all cook it very well.
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  Speaker 3: Then anybody who makes it too metal sausage will make
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  Speaker 3: it like this. It's like you almost make like a pieceto. Yeah.
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  Speaker 8: Yeah, So the one definitely has a more vase feeling
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  Speaker 8: to it. I kind of equated to you know, when
• 6:17
  Speaker 8: you get somewhere and you ask for a cheese griller,
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  Speaker 8: and then you get a vienna.
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  Speaker 3: Also, one is the different.
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  Speaker 8: Consistency between the two, right, one is like a vienna
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  Speaker 8: trying to be a cheese griller, and.
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  Speaker 3: The other one's a cheese griller.
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  Speaker 8: I don't yeah, for me, it's a it's a like
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  Speaker 8: the way it feels type things. So there's definitely a
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  Speaker 8: clear one of there in terms of what vase is.
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  Speaker 2: Sage one sausage is number one and one sausages number two?
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  Speaker 2: Which one do you think they're talking about?
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  Speaker 3: Frank is going in for another.
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  Speaker 2: And I served it with steam bread as well as
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  Speaker 2: bub right, so that you can have both, because what
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  Speaker 2: we do is if we're having it for dinner, would
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  Speaker 2: have it with bub if we're having it for breakfast,
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  Speaker 2: would have it with the steam press.
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  Speaker 4: Okay, So that's the difference.
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  Speaker 5: And each by the way, sorry I'm speaking of my
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  Speaker 5: mouth open, but because of the difference in texture, they're
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  Speaker 5: each suitable for.
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  Speaker 4: One of the pairings.
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  Speaker 3: So the more foresty one great.
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  Speaker 5: With pap if that's your option, but the most sausage
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  Speaker 5: leaning one perfect with bread.
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  Speaker 3: Okay.
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  Speaker 2: It sounds like it sounds like things are closer. The
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  Speaker 2: steaks are high and it's gonna be a photo finish
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  Speaker 2: on the way.
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  Speaker 3: Frankie, Tim mcili, Cindy.
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  Speaker 2: As well as Unati our Cossa from the music department.
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  Speaker 3: They are going to let you know who is better.
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  Speaker 2: Is the Johannesburg tomato sausage as good as the one
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  Speaker 2: from stand Back?
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  Speaker 7: Good morning guys, Please, okay, recipe for the relish.
• 7:47
  Speaker 2: Okay, we're gonna put that up on any of the club.
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  Speaker 3: I'm gonna write it out for you.
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  Speaker 6: I just want to say that's the real when they're here.
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  Speaker 6: I said this, I said this earlier. Everyone in studio
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  Speaker 6: will agree the relish is incredible.
• 8:00
  Speaker 3: I want just the relation.
• 8:03
  Speaker 2: She also bought ri I made you, guys, jasmine rice
• 8:06
  Speaker 2: with sweet corn, so you can have that.
• 8:09
  Speaker 4: Did you want to put this meal for us? We
• 8:10
  Speaker 4: got rice, we got pup, and we got dombolla.
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  Speaker 2: The excellence of what a motor sausage is cancels out
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  Speaker 2: any cubs that could.
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  Speaker 3: Ever want to take you down. Frankie, Oh Natti, did
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  Speaker 3: you enjoy both?
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  Speaker 4: Love? But there's always a cleue in that, always.
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  Speaker 3: A clear in it.
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  Speaker 2: Okay, So Cindy has said she's gone to seven or
• 8:27
  Speaker 2: two side.
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  Speaker 3: Our sister station, so.
• 8:29
  Speaker 2: She logged in her vote via what'sapp Hey guys.
• 8:35
  Speaker 8: For me, it's definitely sausage number one. It just felt
• 8:39
  Speaker 8: like it had more of a tomato flavor, and the
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  Speaker 8: second one felt like a sausage and not so much
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  Speaker 8: borrow bos.
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  Speaker 3: All right, So that's one vote for number one. Okay,
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  Speaker 3: wait number one number two? Frankie, where are you going?
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  Speaker 6: I'm going to go with sausage number one, Okay, same story.
• 8:59
  Speaker 6: The mincing is quite a lot on sausage number two,
• 9:02
  Speaker 6: which I think is what killers were going to. It's
• 9:04
  Speaker 6: almost like a pork sausage got that kind of consistency
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  Speaker 6: to it's delicious.
• 9:10
  Speaker 3: The tomato taste this.
• 9:11
  Speaker 4: Day, it just feels like it's been too much. It's
• 9:13
  Speaker 4: not like he is right.
• 9:17
  Speaker 9: Sausage too is very porky in there, and it's consistent.
• 9:21
  Speaker 4: It's very hard.
• 9:23
  Speaker 9: But sausage, sausage, sausage, sausage.
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  Speaker 4: I did the things.
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  Speaker 9: It's tasted, it's soft, it's it's like you can use
• 9:35
  Speaker 9: your hands with it. It's that bry, it's that actual
• 9:39
  Speaker 9: you can It's utilitarian and not utilitarian.
• 9:44
  Speaker 2: That's not the way did you did you study at forte?
• 9:49
  Speaker 2: Young Man.
• 9:51
  Speaker 10: Lost day Alice people last college college.
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  Speaker 2: Then okay, so you're going forward Sausage one two.
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  Speaker 3: I actually loved the second one. Okay, there we go
• 10:13
  Speaker 3: it Also.
• 10:14
  Speaker 5: I think the other thing that I found is it
• 10:16
  Speaker 5: retained its flavor or even as it got cold out,
• 10:19
  Speaker 5: which which you enjoy.
• 10:22
  Speaker 2: Okay, Right, So there's Tomato Sausage one and there's Tomato.
• 10:24
  Speaker 3: Sausage two, which one is witch Now, Tomato.
• 10:27
  Speaker 2: Sausage one got three of the votes, to Moto Sausage
• 10:30
  Speaker 2: two got one of the votes. Tomato Sausage number one
• 10:40
  Speaker 2: arrived on an air link like I knew it at
• 10:45
  Speaker 2: eight o'clock.
• 10:46
  Speaker 3: You knew it. I knew it.
• 10:48
  Speaker 4: I knew it.
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  Speaker 9: Why because of the softness and softness I know is
• 10:52
  Speaker 9: from home.
• 10:53
  Speaker 2: But but what we're trying to say here is the
• 10:56
  Speaker 2: one in Johannes's book is an.
• 10:57
  Speaker 3: Absolutely great obstitute.
• 11:00
  Speaker 2: If you're missing the feeling of the tomato sausage from.
• 11:03
  Speaker 4: Home, absolutely no. The one from Dragg's amazing.
• 11:06
  Speaker 3: The photo finished, I must tell you that much.
• 11:08
  Speaker 6: Yeah, the one from Tata is just amazing, amazing because.
• 11:11
  Speaker 2: It's the headquarters. Naturally it's the headquarters. But there you go, guys,
• 11:15
  Speaker 2: we're gonna load all of those details on all our
• 11:17
  Speaker 2: social media pages where you can buy the Johannesburg one.
• 11:20
  Speaker 2: And then also I'm going to give you guys the
• 11:22
  Speaker 2: recipe of how you.
• 11:23
  Speaker 3: Make the relay.
• 11:24
  Speaker 4: Please, that's what we actually want, all of us just
• 11:26
  Speaker 4: want that. Really, Yes, definitely doing that.
• 11:29
  Speaker 3: Guys. Did you enjoy the meal?
• 11:31
  Speaker 4: Wait?
• 11:32
  Speaker 3: Is the Moto sage the one just in general?
• 11:34
  Speaker 4: That's amazing. It really is.
• 11:35
  Speaker 2: Amazing, just in general under Moto Sausage for the one.
• 11:40
  Speaker 3: Start to making your morning and
• 11:45
  Speaker 4: On nine four seven