BBQ Mettwurst on cherry-ginger-onion ragout and baked kohlrabi

Ingredients for 2 servings:

• 300 g smoked Mettenden
• 2 pinch(s) paprika powder, smoked
• 4 cl bourbon whiskey
• some honey, liquid
• 2 tsp clarified butter for frying
• 200 g cherries
• 2 m.-large onion(s), red
• 15 g ginger root
• 3 garlic cloves
• 1 tsp coriander powder
• 2 tbsp tomato paste
• 4 tbsp soy sauce
• 2 dashes lime juice
• 1 tbsp olive oil
• some basil leaves
• 1 large kohlrabi
• 2 tsp olive oil
• 1 tsp, leveled paprika powder, smoked
• 1 tsp, leveled curry powder
• ½ tsp turmeric powder
• e.g. salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour

ketogenic, low-carb

Cut open the cherries, remove the stones, and slice the cherry halves. Peel and finely dice the onions. Peel and finely chop the ginger. Peel and press the garlic, or chop finely. Place the sausages in a suitable pot and pour in enough water to just cover the sausages. Heat and simmer gently for a few minutes. Meanwhile, preheat the oven to 200°C (fan). Peel the kohlrabi and slice them into 6-8 mm thick slices using a mandoline. Slice the slices into sticks using the same speed. Place the kohlrabi sticks in a clean tea towel, close the towel, and rub the kohlrabi sticks back and forth with your hand. Then place the kohlrabi in a bowl, coat with olive oil, and mix. Sprinkle in the paprika powder, curry powder, turmeric powder, and a little pepper and mix everything thoroughly. Spread the marinated kohlrabi sticks flat on a baking sheet lined with baking paper and bake in the preheated oven for about 20 minutes. In the meantime, remove the Mettwurst from the cooking water and set aside 150 ml of the cooking water for the ragout. Cut the Mettwurst into slices and pat dry with kitchen paper to prevent them from splashing during frying. Heat the olive oil in the sausage pan and sauté the diced onion with garlic and ginger over medium heat for 3-4 minutes. Then add the cherries, tomato paste and coriander powder and sauté briefly. Deglaze with soy sauce and top up with the cooking water. Let the ragout simmer until it has a sauce-like consistency. Season to taste with lime juice. While the ragout is simmering, fry the Mettwurst slices in a pan with clarified butter for 3-4 minutes on each side until crispy. Towards the end of the cooking time, add a little honey and let it caramelize slightly. Finally, deglaze with whiskey and sprinkle with smoked paprika. Remove the finished kohlrabi sticks from the oven and season with salt to taste. Serve the ragout, top with the fried Mettwurst slices, and garnish with torn fresh basil leaves. Serve the kohlrabi sticks on the side. Notes: While baking the kohlrabi, open the oven door briefly every few minutes to let the steam escape so that the kohlrabi roasts as much as possible and doesn’t steam in the oven. To be honest, I didn’t get the kohlrabi sticks particularly crispy, so I didn’t call them “fries” here either. I didn’t want to add cornstarch because of the carbohydrates. At least the addition of turmeric makes them look like fries.