Sausage & chips with curry dip
4 portion(s), medium, cut into 8 wedges
Reduced fat pork sausages, grilled
0% fat natural Greek yogurt
1 teaspoons, level
2 medium, finely chopped
- Preheat oven to 200°C, fan 180°C, gas mark 6. 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.