Currywurst deluxe with chips and farmer's salad
easy
40 mins
40 mins
Ingredients
- 1 Onion
- 3 TABLESPOONS Oil
- 1 TEASPOON strong curry powder
- 1/2 TEASPOON demerara sugar
- 1 TEASPOON Tomato paste
- 100 ml Orange juice
- 1 can(s) (425 ml) chunky tomatoes
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 kg floury potatoes
- 1 kg Frying fat
- 3 Stem(s) Parsley
- 1 medium-sized carrot
- 100 g Celeriac
- 75–100 g Whole milk yoghurt
- 1-2 TEASPOONS Lemon juice
- 2 TABLESPOONS Salad cream (36 % fat)
- 4 coarse bratwursts from the butcher (à approx. 80 g)
Directions
- 1
Peel and finely chop the onion. Heat 1 tablespoon of oil in a saucepan. Sauté the onion until transparent. Stir in curry powder, sugar and tomato paste and fry lightly. Deglaze with orange juice and tomatoes. Season sauce with salt and pepper and simmer covered for 20-30 minutes
- 2
Peel the potatoes and cut them into thick sticks (possibly with the help of a French fries cutter). Heat the fat to approx. 140 °C. Blanch the potato sticks for about 5 minutes in portions. Take out and drain on kitchen paper
- 3
Wash parsley, shake dry and cut the leaves of 2 stems into strips. Peel, wash and grate carrot and celery. Mix yoghurt, lemon juice and salad cream and season with salt and pepper. Mix carrot, celery and yoghurt cream and season again
- 4
Heat 2 tablespoons of oil in a frying pan. Fry the sausages for about 5 minutes while turning them over. Heat frying fat to approx. 170 °C. Fry the potato pegs in it in portions for approx. 5 minutes. Remove the finished chips from the fat, drain and keep warm. Cut the sausages into slices and put them together with the sauce in 4 glasses and dust with curry powder. Season the fries with salt and serve with curry sausage and farmer's salad
Nutrition Facts
630 kcal
40 g
44 g
16 g
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