Plant-based Sausage in smoky curry sauce

approx. 50 Min.
Total time
approx. 30 Min.
Preparation time


10 pcs.

«The Green Mountain»-Sausage alternative

Ingredients for the smoky curry sauce:

100 g


120 g

onions, diced

5 g

garlic, chopped

10 g

curry powder, e.g. Madras

5-8 g

paprika powder, smoked

10 g

fresh ginger, grated


medium hot chilli, seeded

6 cl

cider vinegar

150 ml

apple juice

300 ml

barbecue sauce

200 ml


400 g

canned tomatoes

maple syrup

Other ingredients:

Curry powder to garnish

Parsley to garnish

salt, pepper

So, here’s what you do:


Fry the onions with the garlic, dust with curry powder and smoked paprika. Add the ginger and chilli.


Deglaze with the cider vinegar and add the apple juice, barbecue sauce, ketchup and canned tomatoes. Add the applesauce, bring to the boil, purée finely and strain. Season to taste with salt, pepper and maple syrup.


Grill or fry the sausages according to the instructions on the packet.


To serve, slice the sausages into small chunks and cover generously with the smoky curry sauce.


Sprinkle with curry powder and garnish with freshly plucked herbs.

Tip: Add a ripe banana or pineapple to the curry sauce. For a smokier sauce, add smoked salt or use liquid smoke.

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