Baked potato Zanzibar style with curry sausage

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Wash 8 large potatoes (approx. 250 g each; see below) thoroughly, brush them off if necessary and pat them dry. Coat a baking tray with oil. Spread the potatoes on top, sprinkle approx. 1 tbsp. coarse sea salt over them. Bake in a hot oven for about 1 1⁄2 hours. Take out baked potatoes and break them open. Fill directly with the desired filling or serve the filling with it.

2. 2

   For the sauce peel 1 onion and chop finely. Heat 1 tablespoon of butter. Fry the onion until transparent. Sprinkle with 1 tbsp. brown sugar and caramelise briefly. Sprinkle with 2 tbsp. curry powder and sauté briefly. Add 1 tin (425 ml) of chunky tomatoes and bring to the boil. Simmer for about 20 minutes while stirring. Finely dice 2 small gherkins. Stir 200 g tomato ketchup and 5 tbsp beef stock (glass) into the sauce. Bring to the boil again. Mix with 1-

3. 3

   Heat 2 tablespoons of oil in a frying pan. Fry 4 curry sausages without skin (approx. 100 g each; order in advance from the butcher, alternatively sausages with skin) for approx. 5 minutes, turning them over. Cut into slices and mix into the curry sauce. Pour into the broken baked potatoes or serve with them. Dust with curry powder.