Currywurst à la Frank Rosin

Ingredients for 2 servings:

• 2 sausages
• 1 red bell pepper(s)
• 2 shallots
• 1 garlic clove(s)
• 1 tsp curry powder
• 1 tsp paprika powder
• 1 tsp tomato paste
• 50 ml white wine
• 150 ml stock
• salt and pepper
• oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

with garlic

Heat the oil in a pan and fry the sausages. Peel and finely chop the shallots and garlic clove, then sauté them in a pan with oil. Deseed and finely chop the red pepper, and add it to the pan. Season with curry powder and paprika, and mix well. Stir in a teaspoon of tomato paste and season with salt and pepper. Meanwhile, toss the sausages in the pan. Add the stock and white wine to the pan and let it simmer. Finally, puree with a hand blender until you have a sauce, adding a little more salt, pepper, and curry powder to taste, if desired. Cut the sausages into bite-sized pieces. Pour the curry sauce over them and serve.