Currywurst skewer with potato wedges
- 750 g predominantly waxy potatoes (e.g. Satina )
- 5 EL Oil
- 1/2 TL sweet paprika
- Salt
- black pepper
- 5 small onions
- 1/2 Bund Thyme
- 400 g Tomatoes
- 2 TL curry powder
- 150 g Tomato Ketchup
- 4 (110 g each) Curry sausages
- 1 green and red peppers
- Shish kebab skewers
- baking paper
45 minutes
light
- 1.
- Peel the potatoes, cut into wedges. With 2 tablespoons of oiland mix paprika powder. Season with salt and pepper. Spread on a baking sheet lined with baking paper. Bake in a preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 2) for 30-35 minutes.
- 2.
- Peel and finely dice 1 onion. Wash thyme, pat dry, set aside for garnish, finely chop the rest. Wash tomatoes. Heat 1 tablespoon of oil, sauté the onion and thyme in it.
- 3.
- Grate the tomatoes directly into the pan with the large grater. Throw away the remaining shell and stem base. Dust with 1 teaspoon of curry and simmer for about 5 minutes until the liquid has almost evaporated.
- 4.
- Add the ketchup, bring to the boil once, season with salt and pepper. Cut the sausages into pieces. Peel 4 onions and cut into wedges. Clean and wash the peppers and cut into pieces. Put sausage, onions and peppers alternately on 8 skewers.
- 5.
- Heat 2 tablespoons of oil in a large pan, fry the skewers for 6-8 minutes, turning several times. Serve the skewers with potato wedges and sauce. Dust 1 teaspoon of curry and garnish with the thyme set aside.
1 person approx.
- 600 kcal
- 2520 kJ
- 21 g protein
- 39 g fat
- 41 g carbohydrates
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