Light curry sausage with potato wedges

Name: Light curry sausage with potato wedges
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 800 g medium-sized potatoes; 2 TEASPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TEASPOONS dried, Italian herbs; 375 g Curry sausages; 1-2 TEASPOONS Ground curry; 100 ml Tomato ketchup light; 100 ml strained tomatoes; 1-2 TABLESPOONS Vinegar; baking paper

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

800 g medium-sized potatoes
2 TEASPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TEASPOONS dried, Italian herbs
375 g Curry sausages
1-2 TEASPOONS Ground curry
100 ml Tomato ketchup light
100 ml strained tomatoes
1-2 TABLESPOONS Vinegar
baking paper

Directions

1
Peel and wash the potatoes and cut them into long slices. Spread out on a baking tray lined with baking paper. Sprinkle with 1 teaspoon of oil. Season with salt, pepper and dried herbs.
2
Cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 40 minutes. Turn once after 20 minutes. In the meantime, wash the sausages and pat them dry. Fry them in 1 teaspoon of hot oil all around for about 5 minutes.
3
Sprinkle with 1 teaspoon of curry and remove. Add ketchup and strained tomatoes to the cooking fat, bring to the boil briefly. Season to taste with salt, pepper, curry and vinegar. Cut curry sausages into pieces and serve in portions.
4
A colourful leaf salad tastes good with it.