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 (see recipe or from the glass)
- 3 TABLESPOONS Fruit vinegar
- 1-2 TABLESPOONS Sambal Oelek
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 50 g smoked
- 7-10 Tbsp streaky bacon
- 2 TABLESPOONS clarified butter
- 4 TABLESPOONS Oil
- 4 Curry sausages without skin (pre-order from the butcher;
- 7-10 Tbsp 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 the 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. Add tomatoes, bring to the boil. Boil down for about 20 minutes while stirring
- 3
Finely dice the cucumbers. Add cucumbers, ketchup and stock. Season vigorously with vinegar, sambal oelek and salt. Keep sauce warm
- 4
Cut the potatoes into slices. Dice bacon. Peel 1 onion and also dice. Heat clarified butter in a pan. Fry the bacon in it until crispy. Fry the onion and take it all out. Fry the potatoes for about 10 minutes, turning them over, until golden brown. Season with salt and pepper. Add bacon mixture again and heat up
- 5
Heat the oil in a 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
More Delicious Recipes
