Lovely Family Tea Serves: 4-6
Our Currywurst tray bake is a delicious high tea and is great served to a group of friends who can tuck into the dish together – nothing better than shared food! We recommend our delicious free-range & gluten-free Currywurst in this one – it brings a special uniqueness and extra dimension to your standard sausages.
Currywurst Tray Bake: Ingredients
2 tsp (10 mL) cumin seeds
2 tsp (10 mL) coriander seeds
1 tbsp (15 mL) sweet paprika
2 tbsp (30 mL) pul biber chili flakes (see note)
Approx. 1lb (400g) Currywurst sausages (free-range & gluten free)
3 tbsp (45 mL) garlic oil
Maldon sea salt flakes and freshly ground black pepper
2 large potatoes, parboiled with skin on and cut into 1/2-inch- (1.25-cm-) thick slices
1/2 lb (227 g) small peppers or 1 large red and 1 large green pepper, cored, de -seeded and cut lengthwise into 1-inch- (2.5-cm-) thick strips
2 large red onions, quartered and each quarter halved
To serve: 3/4 cup (175 mL) thick Greek yogurt and Sriracha (hot sauce)
Method – How It’s Made
Heat a large frying pan over medium-high heat, add the cumin and coriander seeds, and toast for about a minute. shaking the pan until they release their aroma and begin to brown. Break the seeds using a grinder and transfer to a bowl to mix with paprika and chilli flakes.
Using the same frying pan you used to toast the seeds, fry the sausages over high heat until they start to brown on all sides, 6–8 minutes; you don’t need to fully cook them in the pan as they will finish cooking in the oven later. Remove from the heat and set aside.
Preheat the oven to its highest temperature. Line a baking sheet with parchment paper.
Brush the paper with 1 tablespoon of the garlic oil and season the base with salt and pepper. Lay the potato slices on the parchment paper and season again with salt and pepper and one-third of the spice mixture. Evenly distribute the sausages, peppers, and onions among the potato slices. Reserve a little of the spice mix for sprinkling, then drizzle over the remaining garlic oil and spice mix and season generously with salt and pepper.
Bake until the peppers are nicely browned and the sausages are cooked through, 20–25 minutes.
Serve with dollops of thick Greek yogurt, a good drizzle of Sriracha (or other chilli sauce), and a sprinkling of the reserved spice mix. For a treat, add fried eggs to the top!
Note: Versatile and mild, pul biber (a.k.a. Aleppo pepper) is widely used in Middle Eastern cuisines. Find it at spice shops, Middle Eastern grocery stores or online.
Recipe excerpted from Feasts: Middle Eastern Food to Savor & Share by Sabrina Ghayour, published by Weldon Owen.