Sausage and chips with curry dip

Prep time: 10 min

Cook time: 40 min

Other time: 0 min

Serves: 4

Ingredients

4 portion(s) (medium) Potatoes, Old, Raw, cut into 8 wedges

2 teaspoons Oil, Olive

1 pinch Salt

1/4 teaspoons (ground) Pepper, Black (Whole, Cracked or Ground)

8 sausage(s) (medium) Sausages, Pork, Reduced Fat

8 tablespoons Yogurt, Greek, 0% Fat

1 teaspoons (level) Tomato Purèe

1 teaspoons (level) Curry Powder, mild

2 medium Spring Onions, finely chopped

Instructions

Preheat oven to Gas Mark 6/200°C/fan oven 180°C/400°F. Put the potato wedges into a roasting tin and

drizzle the olive oil over them. Season with salt and black pepper and toss together. Bake for 35-40 minutes

until tender, turning them over after 20 minutes.

Preheat grill. Arrange sausages on grill rack and cook them under a medium-high heat for 12-15 minutes,

turning often. Meanwhile make the dip by mixing the yogurt, tomato puree, curry powder and spring onions

together.

Serve the sausages with the potato wedges and curry dip.