Gluttony with rudisauce (stadium sausage à la house and potato corners)

Name: Gluttony with rudisauce (stadium sausage à la house and potato corners)
Cook time: 55 min
Total time: 55 min
Yield: 4
Ingredients: 1 kg baby potatoes; 3-4 Stem(s) Thyme; 7-10 Tbsp coarse salt, pepper; 4 TABLESPOONS Oil; 4 Curry sausages (approx. 120 g each); 4-6 Tbsp Tomato ketchup; 1-2 TEASPOONS Curry; 7-10 Tbsp Thyme

AUTHOR
Shirley Vincent

DIFFICULTY
very easy

RATING

COOK TIME
55 mins

TOTAL TIME
55 mins

Ingredients

Servings: 4

1 kg baby potatoes
3-4 Stem(s) Thyme
7-10 Tbsp coarse salt, pepper
4 TABLESPOONS Oil
4 Curry sausages (approx. 120 g each)
4-6 Tbsp Tomato ketchup
1-2 TEASPOONS Curry
7-10 Tbsp Thyme

Directions

1
Wash potatoes thoroughly, dab dry and cut into slices. Wash thyme and chop coarsely. Mix everything with about 1/2 teaspoon salt, about 1/2 teaspoon pepper and oil. Distribute on a baking tray. Then bake in a preheated oven (electric cooker: 200 °C/recirculating air: 175 °C/gas: level 3 for about 45 minutes.
2
In the meantime cut the curry sausages into pieces. Turn the potatoes after about 25 minutes and push them onto one half of a tray. Distribute the sausage pieces on the empty half of the baking tray. Shortly before the end of the frying time, sprinkle with ketchup and season with approx. 1 tsp. curry.
3
Arrange potatoes and curry sausage and garnish with thyme. Season the sausage with curry again if necessary.