Iskander with bratwurst

Ingredients for 4 servings:

• 2 rolls
• 500 g natural yogurt
• 4 garlic cloves
• 1 bell pepper(s), red, finely diced
• 1 bunch chives, finely chopped
• 4 sausages, red, white, with or without cheese
• 1 pack of tomatoes, pureed, approx. 500 g
• 1 large onion(s), diced
• n. B. spice(s)
• n. B. Maggi
• e.g. instant vegetable broth

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

the Turkish classic, reinterpreted

Make a dip from natural yogurt, paprika, chives, garlic, salt, pepper, and paprika powder and refrigerate. Dice the bread rolls and toast them in a pan with a little oil until crispy. Meanwhile, thinly slice the sausages and fry them with the diced onions in another pan with a little oil until the sausages are the desired brown color. Pour in the passata and simmer. Season to taste with salt, pepper, paprika powder, Maggi sauce, and broth. Layer the bread, sausage sauce, and yogurt dip on the plates.