Sausage in Curry Sauce
Image: Fried sausage mould PÜRFORM
Remove the skin from the sausage. Fry the sausage, then cut it into small pieces and puree it to a fine mix with 300 ml of curry sauce and 100 ml of stock. Stir the pureed sausage in a saucepan with 1.5 large measuring spoons of GELEA instant and keep at boiling point for about 1 minute, stirring continuously.
Spoon the mix into the moulds as preferred and leave in the refrigerator to cool for about 1 hour. Heat the sausage in the oven at a maximum temperature of 90°C (192˚ F) and serve with curry sauce.
- 80 g fried sausage
- 30 g curry sauce
- 100 g stock
- 1.5 large level measuring spoons of GELEA instant
Download the recipe
8_Sausage in Curry Sauce_Gelea