Wienerle in curry sauce with chips
very easy
50 mins
50 mins
Ingredients
- 2 Onions
- 2 Gherkins
- 1 TABLESPOON Butter
- 1 tablespoon (15 g) Sugar
- 1 tablespoon (15 g) + some curry powder (e.g. from the Zanzibar)
- 400 g chunky tomatoes
- 200 g Tomato ketchup
- 7-10 Tbsp salt, pepper
- 1 TABLESPOON Fruit vinegar
- 1,5 l oil for frying
- 750 g TK-Pommes-frites
- 4 (approx. 400 g) Vienna sausage
Directions
- 1
Peel and finely dice the onions. Finely dice the cucumbers. Heat butter in a pot. Fry onions until translucent. Sprinkle with sugar and melt. Sprinkle with 1 tbsp curry and sauté briefly.
- 2
Add the chopped tomatoes, ketchup and cucumber. Bring to the boil and simmer covered for about 10 minutes. Season to taste with salt, pepper and vinegar.
- 3
Heat 1.5 l of oil in a wide pot or in a deep fryer to approx. 180 °C (it is hot enough if bubbles rise from a wooden skewer) Fry the chips in it in 4 portions until golden brown.
- 4
Remove the finished chips with a skimmer and let them drip off briefly on kitchen paper. Season with salt.
- 5
Cut the sausages into slices and heat them in the sauce. Season sausage goulash with salt, pepper and curry. Serve with chips.
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