Curry Sausage with Tomato Pineapple Sauce

Finely seasoned with pineapple and ginger, the snack classic is also suitable for gourmets leinfachl Finely dice the onion. Peel ginger thinly, chop finely with the garlic. Sauté onion and ginger garlic in 2 tbsp hot oil over medium heat until translucent.

Coarsely grate apple. Stir apple, paradeis pulp and curry into onion. Add tomatoes, bring to a boil, season with salt and season with pepper. Cover and cook at low temperature for 20 min. In the meantime, rinse potatoes, cut into quarters without peeling and mix with 2 tbsp oil. Spread evenly on a baking sheet covered with parchment paper and bake on the 2nd rack from the bottom in a heated oven at 220 °C for 30-35 min until golden brown (gas 3-4, convection oven 200 °C ).

In the meantime, place the sausages in a saucepan with boiling hot water, remove from the heat on the spot and let stand for 10 min. Remove the stem from the pineapple and peel it. Cut flesh very finely into cubes.

Remove sausages and make zigzag incisions on both sides to prevent them from bursting during roasting.

Blend sauce with hand blender, fold in pineapple cubes. Fry sausages in 1 tbsp hot oil in a coated frying pan until golden brown. Season potatoes with paprika powder and salt. Serve sausages with potatoes and sauce.

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