Curry sausage red-yellow
easy
45 mins
45 mins
Ingredients
- 1 can(s) (425 ml) Apricots
- 1 Vegetable Onion
- 6 TABLESPOONS Oil
- 50 g Sugar
- 2-4 Tsp Curry
- 50 g Apricot Jam
- 7-10 Tbsp Salt
- 7-10 Tbsp black pepper
- 4 Onions
- 1/2 red chilli pepper
- 500 g strained tomatoes
- 50 ml Asian sauce "sweet and sour"
- 2-3 TABLESPOONS Tomato Ketchup
- 500 g Ham meat sausage
- 4 Cracow sausages (approx. 130 g each)
- 1 package (200 g) Poultry sausage "Bruzzzler"
- 7-10 Tbsp Curry
Directions
- 1
For the yellow sauce, pour the apricots into a sieve, drain and collect the juice. Peel the vegetable onion and dice it roughly. Finely dice the apricots. Heat 3 tablespoons of oil in a saucepan and fry the vegetable onion until transparent.
- 2
Sprinkle with 25 g sugar and 1-2 teaspoons of curry, sauté. Deglaze with juice and boil down at medium heat for 12-15 minutes. Stir in apricot jam. Season to taste with salt and pepper. Meanwhile peel onions and cut into rings.
- 3
Clean, wash and finely chop the chilli. Heat 3 tablespoons of oil in a saucepan and fry the onion rings until transparent. Sprinkle with 25 g sugar and 1-2 teaspoons of curry, allow to caramelize slightly. Deglaze with tomatoes, add Asia sauce and ketchup and simmer at medium heat for about 8 minutes.
- 4
In the meantime cut the sausage into slices. Cut the kielbasa with a sharp knife. Put the kielbasa, slices of sausage and poultry sausages on a grill and grill them on both sides until golden brown.
- 5
Serve the sausage with yellow and red sauce dusted with curry to taste.
Nutrition Facts
710 kcal
32 g
50 g
32 g
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