Curry sausage with fried potatoes and curry sauce
very easy
90 mins
90 mins
Ingredients
- 800 g waxy potatoes
- 2 large onions
- 1 TABLESPOON Butter
- 1 TABLESPOON demerara sugar
- 2-3 TABLESPOONS Curry powder (e.g. from the Zanzibar)
- 400 g chunky tomatoes
- 2 small gherkins
- 200 g Tomato ketchup
- 50 ml Beef broth
- 3 TABLESPOONS Fruit vinegar
- 1-2 TABLESPOONS Sambal Oelek
- 7-10 Tbsp salt, pepper
- 50 g smoked
- 7-10 Tbsp streaky bacon
- 2 TABLESPOONS clarified butter
- 4 TABLESPOONS Oil
- 4 Curry sausages without skin (order in advance from the butcher; alternatively sausages with skin)
Directions
- 1
Wash the potatoes thoroughly. Cover and cook in boiling water for about 18 minutes. Pour off, rinse with cold water, let it evaporate a little. Peel potatoes and let them cool down.
- 2
For the curry sauce peel 1 onion and chop finely. Fry in hot butter until translucent, do not burn. Sprinkle sugar over it and caramelize lightly. Sprinkle with 2 tbsp. curry and sauté briefly.
- 3
Add the tomatoes, bring to the boil. Boil down for about 20 minutes while stirring.
- 4
Finely dice the cucumbers. Add cucumbers, ketchup and stock. Season vigorously with vinegar, sambal oelek and salt. Keep the sauce warm.
- 5
Cut the potatoes into slices. Dice bacon. Peel 1 onion and also dice. Heat clarified butter in a pan. Fry the bacon until crispy. Fry the onion and take it all out. Fry the potatoes for about 10 minutes, turning them over, until golden brown.
- 6
Season with salt and pepper. Add the bacon mixture again and heat it up.
- 7
Heat the oil in a frying pan. Fry the sausages in it until golden brown, turning them over. Serve with the curry sauce. Dust with curry powder. Serve with the fried potatoes. Possibly add some French fries.
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