Baked potato Zanzibar style with curry sausage

AUTHOR
Billie Wagner
DIFFICULTY
very easy
RATING
5 1
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 8 (each approx. 250 g) large potatoes
  • 7-10 Tbsp Oil
  • 1 TABLESPOON coarse sea salt
  • 1 Onion
  • 1 TABLESPOON Butter
  • 1 TABLESPOON demerara sugar
  • 2 TABLESPOONS Curry Powder
  • 1 can(s) (425 ml each) chunky tomatoes
  • 2 small gherkins
  • 200 g Tomato ketchup
  • 5 TABLESPOONS Beef broth (glass)
  • 2 TEASPOONS Sambal Oelek
  • 3 TABLESPOONS Fruit vinegar
  • 7-10 Tbsp Salt
  • 2 TABLESPOONS Oil
  • 4 (approx. 100 g each) Curry sausages without skin

Directions

  1. 1

    Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Wash 8 large potatoes (approx. 250 g each; see below) thoroughly, brush them off if necessary and pat them dry. Coat a baking tray with oil. Spread the potatoes on top, sprinkle approx. 1 tbsp. coarse sea salt over them. Bake in a hot oven for about 1 1⁄2 hours. Take out baked potatoes and break them open. Fill directly with the desired filling or serve the filling with it.

  2. 2

    For the sauce peel 1 onion and chop finely. Heat 1 tablespoon of butter. Fry the onion until transparent. Sprinkle with 1 tbsp. brown sugar and caramelise briefly. Sprinkle with 2 tbsp. curry powder and sauté briefly. Add 1 tin (425 ml) of chunky tomatoes and bring to the boil. Simmer for about 20 minutes while stirring. Finely dice 2 small gherkins. Stir 200 g tomato ketchup and 5 tbsp beef stock (glass) into the sauce. Bring to the boil again. Mix with 1-

  3. 3

    Heat 2 tablespoons of oil in a frying pan. Fry 4 curry sausages without skin (approx. 100 g each; order in advance from the butcher, alternatively sausages with skin) for approx. 5 minutes, turning them over. Cut into slices and mix into the curry sauce. Pour into the broken baked potatoes or serve with them. Dust with curry powder.