Veal sausage with chips and homemade spicy curry sauce
Ingredients:
- 4 pieces of veal sausages
- 1 onion, finely chopped
- 3 tbsp sunflower oil
- 1 tbsp tomato purée
- 1 tsp Korean chilli paste
- 2 tsp sweet paprika powder
- 1 tbsp forest honey
- 500 ml sieved tomatoes
- 1 tbsp Madras curry
- 100 ml cola
- Salt to taste
- 600 g frozen chips
Other:
- Curry powder for sprinkling
Nutrition values
53
58
34
4
30 - 60 minutes
veal sausages
*
frying
872
Preparation
Take the veal sausages out of the fridge in advance, so they can reach room temperature.
Fry the onion in 1 tablespoon of sunflower oil until translucent. Add the tomato paste and chilli paste and fry briefly. Then add the paprika powder, honey, tomato paste and curry powder. Add the cola, stir and simmer gently for about 20 minutes. Finally, season again and use a little salt to taste.
Meanwhile, preheat the oven to 200°C (392°F) (top/bottom heat). Line a baking tray with baking paper. Bake the chips according to the instructions on the packet for about 20 minutes until crispy.
A good 10 minutes before the chips are ready, heat the remaining sunflower oil in a pan and fry the veal sausages on all sides for around 10 minutes until cooked and golden brown. Leave the sausages to rest for 5 minutes before slicing.
Serve the chips, curry sauce and sliced sausages and sprinkle with a little curry powder.