Currywurst with Roasted Baby Potatoes
alongside a tomato and ranch salad- Sulphites
- Wheat
- Mustard
- Celery
- Milk
- Egg
https://www.hellofresh.de/recipes/currywurst-mit-selbst-gemachter-roter-sosse-627a71faa4bf886f08095248 Megan - We want to keep the name 'currywurst', however relying on you to name it in a way that customer understands as well, ty
Ingredients
450 grams
Irish Pork Sausages
(Contains: Sulphites, Wheat)
1 tin(s)
Tomato Paste
1 unit(s)
Onion
1 sachet(s)
Curry Powder
(Contains: Mustard)
1 sachet(s)
Mango Chutney
2 sachet(s)
Ketchup
(Contains: Celery)
50 grams
Grated Cheese
(Contains: Milk)
120 grams
Salad Leaves
2 unit(s)
Tomato
50 grams
Ranch Sauce
(Contains: Mustard, Milk, Egg)
500 grams
Baby Potatoes
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Utensils
Cooking steps
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. Drizzle with oil and season with salt and pepper. Rub the oil over the potatoes then 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. The sausages are cooked when no longer pink in the middle.
Meanwhile, halve, peel, and finely chop the onion
Place a pot on medium-high heat with a drizzle of oil. Then 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.
Then blend the sauce to a smooth puree. Add a splash of water, if required to loosen the sauce. 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 in the last 5-10 mins and 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.
