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Ingredients
2
Servings
Curry sausage
2 planted.bratwurst
1tbsp olive oil
40g chopped onions
1cm ginger
1/4 apple
15ml Vermuth
200g chopped tomatoes
1/tbsp brown sugar
1tsp sweet paprika powder
1/3tbsp curry powder
1/2 tsp coriander powder
1/2tsp cumin powder
1/2 tsp cumin powder
1/2 tsp Madras curry powder
1/4 tsp radish powder
1/2 tsp smoked paprika powder
140g ketchup
Salt and pepper to taste
Salad
1/4 red cabbage
1/4 white cabbage
1 carrot
2tsp olive oil
11/2tbsp white wine vinegar
1 tbsp maple syrup
Salt and pepper to taste
Friedonions
2 onions
flour
1/4 tbsp paprika powder
salt
oil
Products in this recipe
planted.bratwurst
Original (2 pcs.)
Preparation
1
Currywurst:
Heat the olive oil in a pan and slowly fry the onion, garlic, ginger and apple over a medium heat until caramelized.
Heat the olive oil in a pan and slowly fry the onion, garlic, ginger and apple over a medium heat until caramelized.
2
Deglaze the pan with the vermouth and cook until the alcohol has evaporated.
3
Add the chopped tomatoes and cook for 10 minutes.
4
Add the brown sugar, all the spices, salt and pepper and cook again at low temperature with the lid closed for 15 minutes.
5
Using a hand blender, puree the sauce. Pass through a sieve. Stir in the ketchup and season if necessary.
6
Salad:
Thinly slice the two cabbages and julienne the carrot.
Thinly slice the two cabbages and julienne the carrot.
7
Whisk together olive oil, white wine vinegar, maple syrup, salt and pepper to make dressing. Dress the cabbage mixture with the dressing just before serving.
8
Roasted onions:
Thinly slice the onions with a mandoline slicer and carefully separate the rings. Dust with the flour and paprika powder.
Thinly slice the onions with a mandoline slicer and carefully separate the rings. Dust with the flour and paprika powder.
9
Heat the oil over low heat to 120 °C and add the onions. 3-4 minutes roast, then increase the temperature to 160 °C and finish the onions roast, until they are crispy and golden brown.
10
Assembly