Quick Tomato Sauce with Sausages
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 pack sausages (Nuremberg sausages 8-9 pieces)
- 2 cloves garlic
- 2 tablespoon olive oil
- some paprika powder, (hot as rose)
- some curry powder, red Thai
- 3 small onion (s)
- 3 medium tomato (s) that are already a bit ripe and have to go
- 1 tablespoon tomato paste
- 250 ml water
- 500 ml tomato (s), passed
- 2 tablespoon ketchup, hot
- 2 tablespoon herbs (marjoram, herbs Provence, rosemary, organo)
- salt and pepper
- 150 g crème fraîche herbs (or herbal cheese, or cremfine)
Print Recipe
Pin Recipe Instructions
- Dry the grilled sausages and cut into slices.
- Peel off the garlic cloves and mash with a knife (if you want to cut into small pieces or press). Fill both in a high frying pan or roasting pan, drizzle with olive oil and season with pepper, paprika, Thai curry and let stand for approx. 10 minutes.
- In the meantime, peel the onions and cut into small cubes. Chop the tomatoes too. Season both with a little salt and set aside.
- Fry the marinated sausage slices, add the onion and tomato mixture and fry for approx. 2-3 minutes.
- Add tomato paste and fry everything together again for 4-5 minutes.
- Deglaze the whole thing with 250 ml of water. Bring everything to the boil once.
- Add the tomatoes, ketchup and herbs. Let it boil again. If the sauce is too thick, you can add a little more water if you like.
- Reduce the temperature and add 1 cup of creme fraiche and let it steep.
- When the creme fraiche has dissolved, the sauce is ready.
- Possibly. Season with salt and pepper to taste.
- With pasta or potatoes.
- Can also be used as a base for a pasta casserole!
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