|2 tbsp||Maize Germ Oil|
|2 tsp||Instant broth|
For curry sausage dice an onion with curry rice. Heat 1/2 tablespoon oil in a pot, fry half the onions, rice and 1/4 tablespoon curry powder in it. Season with 1 teaspoon broth and add 1/8 l water. Put on a lid, bring the rice to the boil and let it swell for 20 minutes at the lowest heat. Season rice with chilli flakes. For the sauce, heat 1/2 tablespoon oil in a saucepan, brown the remaining onions and 1/4 tablespoon curry. Add the rest of the water and milk. Bring to the boil. Mix potato starch and a little cold water, thicken the sauce with it and add 1 teaspoon broth. Heat 1 tablespoon of oil in a pan. Brown the curry sausage all around. Slice the sausage afterwards. So the sausage stays juicy. Serve curry sausage with rice and sauce.