Gluten Free Currywurst Bake

Currywurst traybake 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-from, gluten-free Currywurst in this one – it brings a special uniqueness and extra dimension to the standard gluten free sausages.



Lovely Family Tea Serves: 4-6


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) gluten free Currywurst sausage

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, deseeded, 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

  1. 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.

  2. Using the same frying pan you used to toast the seeds, fry all the gluten free sausage until they just begin to colour on all sides, 4–5 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.

  3. Preheat the oven to its highest temperature. Line a baking sheet with parchment paper.

  4. 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.

  5. Bake until the peppers are nicely browned and the gluten free currywurst 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.


ABOUT THE AUTHOR

Hi! I'm Kate, Co-Founder of Primal Cut, mum, wife & Primal Baker! I live in West Yorkshire on the outskirts of Ilkley from where we work (Mike and I ) to create our range of healthy paleo, grain-free food! From delicious Primal Alternative keto granolas to nutrient-dense low carb bread, from vegan wraps to healthy sausages, nitrite-free bacon & charcuterie - it's all here. The fact that grain-free works for the keto and low carb movement means our food offers convenient, time-saving alternatives that will help keep you on track during your journey back to health! For the full range of healthy and convenient food check out our shop

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