Currywurst de luxe with homemade chips

Name: Currywurst de luxe with homemade chips
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 big onion; 2 TABLESPOONS Oil; 3 TSP Curry; 7-10 Tbsp demerara sugar; 1 TABLESPOON Tomato paste; 1 can(s) (425 ml) chunky tomatoes; 1⁄8 l Orange juice; 1 kg large potatoes; 1 kg Frying fat; 150 g Whole milk yoghurt; 2-3 TABLESPOONS Salad cream; 7-10 Tbsp salt, pepper; 3 Stem(s) Parsley; 2 Carrots; 250 g Celeriac; 4 (125 g each) fine sausages; 7-10 Tbsp coarse sea salt

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 big onion
2 TABLESPOONS Oil
3 TSP Curry
7-10 Tbsp demerara sugar
1 TABLESPOON Tomato paste
1 can(s) (425 ml) chunky tomatoes
1⁄8 l Orange juice
1 kg large potatoes
1 kg Frying fat
150 g Whole milk yoghurt
2-3 TABLESPOONS Salad cream
7-10 Tbsp salt, pepper
3 Stem(s) Parsley
2 Carrots
250 g Celeriac
4 (125 g each) fine sausages
7-10 Tbsp coarse sea salt

Directions

1
For the ketchup, peel and chop the onion. Fry in 1 tbsp. hot oil. Sweat curry, 1 tsp. sugar and tomato paste. Add tomatoes and juice, bring to the boil and simmer for 20-30 minutes.
2
Peel and wash the potatoes and cut them into thick sticks. Heat the fat in a pot or deep fryer to approx. 140 °C. Fry the potatoes in it for 5 minutes in portions. Lift them out and let them drip off.
3
For the Cole Slaw, mix yoghurt, salad cream, salt, pepper and a little sugar. Cut parsley into strips. Peel, wash, grate and mix the carrots and celery.
4
Fry the sausages in 1 tablespoon of hot oil all around for 6-8 minutes. For the chips, heat the fat to approx. 170 °C. Fry the potatoes again in portions for about 5 minutes. Lift out and sprinkle with sea salt.
5
Keep warm. Puree half the sauce. Season to taste with salt, pepper and curry. Cut the sausages into slices. Serve everything.