10 pcs. | «The Green Mountain»-Sausage alternative |
100 g | applesauce |
120 g | onions, diced |
5 g | garlic, chopped |
10 g | curry powder, e.g. Madras |
5-8 g | paprika powder, smoked |
10 g | fresh ginger, grated |
1 | medium hot chilli, seeded |
6 cl | cider vinegar |
150 ml | apple juice |
300 ml | barbecue sauce |
200 ml | ketchup |
400 g | canned tomatoes |
maple syrup |
Curry powder to garnish | |
Parsley to garnish | |
salt, pepper |
1.
Fry the onions with the garlic, dust with curry powder and smoked paprika. Add the ginger and chilli.
2.
Deglaze with the cider vinegar and add the apple juice, barbecue sauce, ketchup and canned tomatoes. Add the applesauce, bring to the boil, purée finely and strain. Season to taste with salt, pepper and maple syrup.
3.
Grill or fry the sausages according to the instructions on the packet.
4.
To serve, slice the sausages into small chunks and cover generously with the smoky curry sauce.
5.
Sprinkle with curry powder and garnish with freshly plucked herbs.
Tip: Add a ripe banana or pineapple to the curry sauce. For a smokier sauce, add smoked salt or use liquid smoke.