Lamb sausage with tomato chutney

Ingredients for 4 servings:

• 4 sausages (merguez, lamb sausages)
• 1 onion(s)
• 2 tbsp olive oil
• 1 clove(s) garlic
• 4 tomatoes, (bush), ripe
• 4 tbsp apple cider vinegar
• 3 tbsp sugar
• 1 tsp mustard seeds
• 2 anise (star anise)
• 2 bay leaves
• salt and pepper
• 2 tbsp olive paste, black
• 100 g mayonnaise
• 600g French fries
• 1 bunch of basil
• little vegetable fat, for frying

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

with basil fries and olive mayo

For the tomato chutney, fry a finely chopped onion and a finely chopped garlic clove in a medium saucepan. Fry the onions until translucent, but do not allow them to brown. Then add about a teaspoon of mustard seeds, 2 bay leaves, and 2 star anise. Fry everything briefly. This completes the chutney base. Now add a good three tablespoons of sugar. Deglaze everything with 4 tablespoons of apple cider vinegar and bring to a simmer. Season with a pinch of salt. Add the finely diced tomatoes. Let everything simmer until there is hardly any liquid left in the pan. Finally, season the chutney again with a little salt and pepper. Allow the chutney to cool slightly before serving. Ideally, you should make the chutney the day before and let it sit in the refrigerator overnight. Prepare the fries in a deep fryer or in the oven. Mix the cooked fries with a bunch of finely chopped basil and add a little salt. For the mayonnaise, mix 2 tablespoons of olive paste with 100 grams of mayonnaise. Brown the sausages in a pan with a little vegetable oil on both sides. Serve.