John Myers
Franconian Sausage Snail with Curry Sauce and Side Dishes
The perfect franconian sausage snail with curry sauce and side dishes recipe with a picture and simple step-by-step instructions.
- 2 Franconian sausage rolls à 150 g
- 1 Large onion approx. 200 g
- 4 tbsp Oil
- 2 tsp Mild curry powder
- 2 Strong pinch of salt
- 2 Strong pinches of pepper
- 100 g Tomato ketchup
- 100 g Curry spice ketchup
- 200 ml Milk
- 1 tsp Mild curry powder
- Baguette or bread roll
- Peel the onion and cut in half crosswise. Wash tomatoes and cut in half lengthways. Fry the Franconian sausage rolls with the halved onion on both sides in a pan with oil (4 tbsp) until golden brown. Dust everything with mild curry powder (2 teaspoons). Finally add the halved tomatoes / fry them and season with salt (.2 big pinches) and pepper (2 big pinches). Take out the sausages, onion halves and tomato halves and keep warm. Put tomato ketchup (100 g), curry spice ketchup (100 g), milk (200 ml), mild curry powder (1 teaspoon) and sugar (1 teaspoon) in the frying pan and bring to the boil / thicken while stirring constantly. Serve the Franconian sausage snail with half an onion, 4 half tomatoes and curry sauce with sliced rolls.
Facebook Comments