Lamb currywurst with caramelized onions

Ingredients for 2 servings:

• 3 sausages (smoked lamb crackers)
• 400 g tomato sauce (leftover)
• 1 tbsp tomato paste
• 2 tsp. paprika powder, smoked
• 1 pinch of cinnamon powder
• 2 tbsp apple cider vinegar
• 2 pinches of garam masala
• 4 dashes Worcestershire sauce
• 1 tsp brown sugar
• 2 onions, blue
• 2 tbsp oil, neutral, e.g. rapeseed oil
• 1 tsp butter
• 1 tbsp powdered sugar
• 3 large potatoes
• 3 tbsp oil, neutral, e.g. rapeseed oil
• 1 pinch of black pepper, freshly ground
• 1 pinch of sweet paprika powder
• 3 pinches of salt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

with baked potatoes

Heat the sausages in water. For the sauce: Heat the tomato sauce and mix with the spices. Season to taste. For the onions: Peel the onion and cut into half rings. Heat the oil and butter in a pan and fry the onion rings. Once the liquid has evaporated, add the powdered sugar and caramelize the onions. For the potatoes, preheat the oven to 220°C (top/bottom heat). Peel the potatoes and cut into wedges or thick strips. Mix the oil with the paprika and pepper and toss the potatoes in it. Spread the potatoes on a baking sheet. Bake for about 20 minutes until golden brown. Add salt after removing from the oven. Cut the hot sausages into pieces, arrange on warmed plates, cover with sauce, and garnish with the onions. Serve with the baked potatoes.