French fries barrier with bratwurst
- 1 span> onion
- 2 span> EL Oil
- 1–2 EL Curry
- 2 EL span> tomato paste
- 4 span> EL brown sugar
- 1 jar (s) (425 ml) Tomatoes
- 4 EL white wine vinegar
- span> 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 li>
- 25 g protein
- 71 g fat
- 48 g carbohydrates
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