Summary
| Prep Time | 5 mins |
| Cook Time | 10 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 30 g iner, fresher
- 100 g pineapple, fresh
- 50 g raw cane suar, brown
- 3 tablespoon balsamic vinegar
- 4 tablespoon curry powder, sort to taste
- 400 ml tomato ketchup, organic
- 4 sausages, (Krakauer / Curry sausages)
- 2 tablespoon oil, neutral
Print Recipe
Pin Recipe Instructions
- Peel the ginger and grate finely. Finely dice the pineapple. Bring the balsamic vinegar to the boil, stir in the sugar, add the pineapple and ginger and simmer until the flesh crumbles slightly. Stir in the curry powder and ketchup. Let simmer for approx. 4-5 minutes. Fry the sausages in the grill pan. Serve with the curry sauce.
- Baguette or french fries go well with it.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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