Curry sausage, pineapple and chutney

Name: Curry sausage, pineapple and chutney
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 2 Garlic cloves; 5-6 Tbsp Ketchup; 3-4 Tbsp Pineapple juice (canned); 1 can(s) (314 ml; tear-off 175 g) Mandarin Oranges; 75 g Spring onions; 1-2 TEASPOONS Curry; 4 (130 g each) Bratwursts; 2 TABLESPOONS Oil; 4 discs à approx. 25 g pineapple (from the can); 20 g Butter or margarine; 7-10 Tbsp some salad leaves

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

2 Garlic cloves
5-6 Tbsp Ketchup
3-4 Tbsp Pineapple juice (canned)
1 can(s) (314 ml; tear-off 175 g) Mandarin Oranges
75 g Spring onions
1-2 TEASPOONS Curry
4 (130 g each) Bratwursts
2 TABLESPOONS Oil
4 discs à approx. 25 g pineapple (from the can)
20 g Butter or margarine
7-10 Tbsp some salad leaves

Directions

1
Peel the garlic and press it through a garlic press. Mix with ketchup and pineapple juice. Drain mandarins well and fold in. Clean and wash spring onions and cut into fine rings. Add to the chutney, mix and season with curry. Wash the sausages and pat them dry.
2
Heat oil in a pan and fry the sausages in it for 6-8 minutes. Dab pineapple dry and cut in half. Heat the fat in a frying pan and fry the pineapple slices lightly. Cut the sausage into slices and arrange on a plate in portions together with the pineapple halves and the chutney. Dust with curry and serve garnished with salad leaves