Roast Sausage Cannelloni in Tomaten-Curry-Soße

Name: Roast Sausage Cannelloni in Tomaten-Curry-Soße
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6
Ingredients: 2 Onions; 2 Garlic cloves; 1 TABLESPOON Olive oil; 1 1/2 TSP. Curry; 7-10 Tbsp Sugar; 7-10 Tbsp salt and pepper; 1 1/2 TABLESPOONS Tomato paste; 2 can(s) (425 ml each) chunky tomatoes; 2 red chillies; 8 coarse uncooked bratwursts (à approx. 100 g); 2 TABLESPOONS ital. Herbs (getr.); 20–24 Cannelloni; 100 g medieval Gouda and Cheddar; 1 large freezer bag

AUTHOR
Janie Gentry

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 6

2 Onions
2 Garlic cloves
1 TABLESPOON Olive oil
1 1/2 TSP. Curry
7-10 Tbsp Sugar
7-10 Tbsp salt and pepper
1 1/2 TABLESPOONS Tomato paste
2 can(s) (425 ml each) chunky tomatoes
2 red chillies
8 coarse uncooked bratwursts (à approx. 100 g)
2 TABLESPOONS ital. Herbs (getr.)
20–24 Cannelloni
100 g medieval Gouda and Cheddar
1 large freezer bag

Directions

1
Peel and finely dice the onions and garlic. Heat the oil in a pot. Sauté onions and garlic in it. Sprinkle with curry and 1/2 tsp. sugar and stir until the sugar is slightly caramelised.
2
Stir in the tomato paste. Deglaze with chunky tomatoes and 400 ml water, bring to the boil. Simmer sauce open for 12-15 minutes, stirring several times. Season to taste with salt and pepper.
3
In the meantime, preheat the oven (electric cooker: 200°C/circulating air: 175°C/gas: see manufacturer). Cut chillies lengthwise, remove seeds, wash and chop finely. Press the sausage meat from the skin into a bowl. Knead in chilli and herbs.
4
Pour the meat mixture into the freezer bag and cut off one corner. Place the cannelloni vertically on the work surface and spray the sausage meat mixture into it. Place the cannelloni close together in the casserole dish.
5
Finely grate the cheese. Pour tomato sauce over the cannelloni, they must all be covered with sauce. Sprinkle with cheese. Bake in the oven for about 40 minutes.