with tomato and ranch salad
Today we're keeping it simple, taking inspiration from German cuisine. Our take on traditional German currywurst sausage is sure to brighten your evening!
Allergens
Utensils
Tags
Irish Pork Sausages
450 grams
Tomato Paste
1 tin(s)
Onion
1 unit(s)
Curry Powder
1 sachet(s)
Mango Chutney
1 sachet(s)
Ketchup
2 sachet(s)
Grated Cheese
50 grams
Salad Leaves
120 grams
Tomato
2 unit(s)
Ranch Sauce
50 grams
Baby Potatoes
500 grams
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
- Preheat the oven to 240°C/220°C fan/gas mark 9.
- Halve the potatoes lengthways, quartering any larger pieces, and pop them onto a lined baking tray.
- Toss with oil, salt and pepper.
- Lay them cut-side down on the baking tray.
- Roast on the top shelf of the oven until fork tender, 25-35 mins.
- Pop the sausages onto another lined baking tray and bake on the middle shelf until golden brown and cooked through, 20-25 mins.
- Turn halfway through. IMPORTANT: Wash your hands and equipment after handling raw meat. Sausages are cooked when no longer pink in the middle.
- Meanwhile, halve, peel, and finely chop the onion.
- Place a pot over medium-high heat with a drizzle of oil.
- Add the onion and curry powder (reserve a few pinches for garnish) and fry for 2-3 mins.
- Add the tomato paste, stock, ketchup and 100ml water (per 2P) and simmer for 4-5 mins. Once cooked, stir through the mango chutney.
- Blend the sauce to a smooth puree. Add a splash of water, if required to loosen. Season to taste with salt and pepper. Cover to keep warm.
- Trim the salad leaves, then thinly slice or tear into bite-sized pieces.
- Cut the tomato into 2cm chunks.
- Just before serving, toss the salad leaves and tomato with the ranch dressing.
- Season to taste with salt and pepper.
- Scatter cheese over the potatoes for the final 5-10 mins and return to the oven to allow to melt.
- Cut the sausages into small pieces and arrange them on plates.
- Drizzle with curry sauce and sprinkle with a pinch of the reserved curry powder.
- Serve with tomato and ranch salad and cheesy potatoes.
3469
kJ
Energy (kJ)
829
kcal
Energy (kcal)
40.8
g
Fat
14.5
g
of which saturates
66.4
g
Carbohydrate
37.7
g
of which sugars
9.6
g
Dietary Fiber
48.9
g
Protein
0
mg
Cholesterol
8.52
g
Salt
with tomato and ranch salad
