Baguette with Sausage and Beans
- 3 yellow onion
- 1 Tbsp brown sugar
- 6 Tbsps olive oil
- 1 Tbsp balsamic vinegar
- freshly ground peppers
- 600 grams waxy potatoes
- 3 Hungarian wax peppers (red, green, yellow)
- 150 grams carrots
- 25 grams ginger
- 3 garlic cloves
- 1 red onion
- 1 red chili pepper
- 1 Tbsp Garam Masala
- 400 grams crushed tomatoes (canned)
- 1 bay leaf
- 250 grams Baked bean (canned)
- 4 Sausage
- 1 large Baguette
Preheat the oven to 200°C (approximately 400°F). Line 2 baking sheets with parchment paper. Peel the onions and cut each into 8 wedges. Mix with the sugar, 1 tablespoon oil, vinegar and salt in a bowl. Spread on a baking sheet. Rinse the potatoes thoroughly (or peel) and cut into wedges. Mix with 1 tablespoon oil, salt and pepper. Spread on the second baking sheet. Bake the onions and potatoes in the preheated oven for about 45 minutes. Swap the sheets half way through cooking so that everything browns evenly.
For the sauce, rinse the peppers, cut in half, remove the seeds and ribs and chop. Peel the carrots and grate. Peel the ginger, garlic and onion and finely chop. Rinse the chile, remove the seeds and chop finely. Heat 2 tablespoons of oil in a pan and fry the onions, ginger, garlic and chile until soft. Sprinkle with garam masala and cook briefly. Add the tomatoes, carrots and bay leaf and simmer for about 10 minutes over low heat. Add the beans and peppers and simmer for another 10 minutes. Season with salt and pepper.
Fry the sausages in the remaining oil until golden brown on all sides. Cut the baguette into four pieces and slice lengthwise.
Arrange the vegetables on the baguette pieces and top each with a sausage and some onions. Serve alongside the potato wedges.