Khachapuri with Peppadew® Pepper & Feta Pork Sausages and Chakalaka

Prep Time


Cook Time


Total Time





  • Khachapuri
  • 500 ml (2 C) bread flour
  • 5 ml (1 t) salt
  • 10 g yeast
  • 250 ml (1 C) warm water
  • 250 ml (1 C) grated mozzarella
  • 125 ml (½ C) feta
  • 125 ml (½ C) white cheddar
  • 15 ml (1 T) olive oil
  • Peppadew® Pork & Feta Sausages and Chakalaka
  • 375 g Eskort Peppadew® and Feta Pork Sausages
  • 410 g (1 tin) Chakalaka
  • Allergens:
  • This recipe contains wheat (gluten) and dairy (lactose).
  • Substitutions:
  • Bread Flour (gluten): Use all purpose gluten-free flour.
  • Mozzarella (lactose): Use dairy-free mozzarella or any dairy-free soft white cheese.
  • Feta (lactose): Use dairy-free feta or replace with an aged white cheddar or swiss cheese.
  • Eskort Peppadew® and Feta Pork Sausages (lactose): Use Eskort Gold Medal Pork Sausages and a few sliced up peppadews.


  • Khachapuri
  • Add flour and salt to a large mixing bowl.
  • Stir the yeast into warm water and allow to foam.
  • Combine the yeast water and flour, and knead well for 10 minutes until the dough becomes elastic and smooth.
  • Preheat the oven to 200°C.
  • Place the dough in a bowl, cover and store in a warm place to prove until doubled in size.
  • Divide the dough into two balls.
  • On a floured surface, roll the balls out into ovals and place on a greased oven tray.
  • Add the cheeses to the middle of the ovals and fold 2 cm of the dough over the cheese.
  • Drizzle with olive oil and bake for 15 minutes.
  • Peppadew® Pork & Feta Sausages
  • Place the pork sausages on a greased oven tray and bake for 10 minutes until golden.
  • Tips:
  • Top with a handful of fresh herbs like Italian parsley, basil or a combination of mixed herbs just before serving.
  • To add a touch more authenticity, remove the bread from the oven after baking and, using a spoon, create a well in the centre, then crack an egg inside the well and return to the oven for 4 to 5 minutes before serving.


Serve the khachapuri topped with pork sausages and chakalaka.