4 Serves
40 Mins
Slice the German sausages into bite-sized rounds using a chef's knife on a cutting board.
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Vitamin E
4 mg / 15 mgVitamin K
8 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
9 µg / 400 µgCalcium
42 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
24 mg / 420 mgPhosphorus
94 mg / 1,250 mgPotassium
302 mg / 4,700 mgSodium
806 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
8 µg / 55 µgFiber
2 g / 28 gSugar
7 g / 50 gSaturated Fat
8 g / 20 gCholesterol
34 mg / 300 mgCaffeine
0 mgNet Carbs
11 gAlcohol
0 g
Heat the cooking oil in a frying pan over medium heat and sear the sausage slices until golden brown.
In the same pan, stir in the ketchup, curry powder, and a splash of Worcestershire sauce to create the curry sauce, simmering for a few minutes until thickened.
Season the mixture with salt and pepper to taste before serving the sausages hot.
20
g42
g13
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Tunisian