Bratwurst with curry cream sauce

Ingredients for 2 servings:

• 2 onions
• 1 bell pepper(s), yellow
• 1 tbsp oil
• 2 bratwursts, boiled (150 g each)
• 1 tsp butter
• 1 tsp, heaped curry powder
• 100 ml whipped cream
• 1 can pineapple, (rings, 136 g drained weight)
• some salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Bratwurst with a twist

Peel the onions, halve them, and slice them into strips. Quarter the bell pepper, remove the seeds, and slice them into strips. Heat the oil in a pan. Fry the sausages over medium to high heat until browned all over, then remove. Keep the sausages warm on a plate covered with aluminum foil. Melt the butter in the pan in the frying fat. Fry the onions and bell peppers over medium heat for 5 minutes. Sprinkle with curry powder and toast briefly. Add 100 ml of water and the heavy cream and bring to a boil. Simmer the sauce for 5 minutes. Reserve the juice from the pineapple rings. Cut the pineapple rings into pieces. Season the curry sauce with 2 to 3 tablespoons of pineapple juice, a little salt, and pepper. Cut the sausages into pieces and serve with the curry cream sauce. Serve with croquettes.