Currywurst skewer with potato wedges

For 4 people
  • 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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