Fiery curry sausage with chili

AUTHOR
Sheila Zhang
DIFFICULTY
easy
RATING
5 1
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 1 pack of (600 g) frozen potato wedges
  • 3 TABLESPOONS Sunflower oil
  • 4 (150 g each) Curry sausages
  • 1 Onion
  • 3 Chillies
  • 7-10 Tbsp Curry Powder
  • 250 g strained tomatoes
  • 100 g Tomato ketchup
  • 4 TABLESPOONS Wine vinegar
  • 4 TABLESPOONS Sugar
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Grill skewers
  • baking paper

Directions

  1. 1

    Spread the potato wedges flat on a baking tray lined with baking paper. Roast in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 20 minutes. Turn over in between.

  2. 2

    Heat 2 tablespoons of oil in a frying pan. Fry the sausages for about 10 minutes, turning them over. Peel onion and cut into cubes. Wash and clean the chillies. Cut 1 into very fine rings. Cut 2 pods in half and cut them several times.

  3. 3

    Heat 1 tablespoon of oil in a saucepan. Fry the chopped chillies briefly in the oil. Set aside for garnishing. Sauté diced onions until transparent. Add 1 tablespoon curry and chilli rings and sauté briefly. Stir in tomatoes and ketchup.

  4. 4

    Season to taste with vinegar, sugar and salt. Cut the sausages into slices and put them on skewers. Arrange sausage skewers, sauce and potato wedges on a plate. Dust with curry and garnish with chilli.

Nutrition Facts

KCAL
760 kcal
CARBS
89 g
FATS
32 g
PROTEINS
24 g