French fries barrier with bratwurst

  • 1 onion
  • 2 EL Oil
  • 1–2 EL Curry
  • 2 EL tomato paste
  • 4 EL brown sugar
  • 1 jar (s) (425 ml) Tomatoes
  • 4 EL white wine vinegar
  • Salt and pepper
  • 1 kg large potatoes (mainly waxy)
  • 1 1/2 l Oil for deep-frying
  • 4 Bratwurst (approx. 150 g each)
  • 4 tablespoons Salad mayonnaise
50 minutes
very easy
1.
For the curry ketchup, peel the onion and dice very finely. Heat 1 tablespoon of oil in a saucepan. Sauté the onion in it. Dust the curry over it and sauté briefly. Add tomato paste and sugar and sauté briefly.
2.
Pour in the tomatoes, juice and vinegar. Chop the tomatoes. Bring to the boil and simmer for approx. 10 minutes, stirring occasionally. Season to taste with salt, pepper and curry.
3.
Peel and wash the potatoes and cut into thick french fries. Heat the deep-frying oil in a large saucepan to approx. 180 ° C (check with a fat thermometer or hold a wooden stick in it - the correct temperature has been reached when bubbles rise).
4.
Pre-fry the French fries in portions for 2–3 minutes. Lift each out and spread out flat on kitchen paper.
5.
Meanwhile, heat 1 tablespoon of oil in a pan. Pierce the sausages several times so that they don't burst, and fry them in the hot oil for 8-10 minutes.
6.
Fry the French fries a second time in the hot frying fat in portions for 3–5 minutes until golden brown. Season the finished French fries with salt and place in a hot oven (approx. 50 ° C). Arrange the sausages with french fries, curry ketchup and mayonnaise.
7.
Dust the sausages with curry.
1 portion approx:
  • 960 kcal
  • 25 g protein
  • 71 g fat
  • 48 g carbohydrates

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