Currywurst goulash with fine bratwurst and paprika potato wedges

Ingredients for 2 servings:

• 2 pairs of bratwurst, finely boiled
• 2 onions, red
• 1 tbsp rapeseed oil for frying
• 1 tsp cane sugar
• 1 tbsp tomato paste
• 3 tsp curry powder
• 400 g pizza tomatoes, from the can
• herbal salt
• oregano
• 400 g potatoes
• 1 tsp sweet paprika powder
• 1 tbsp rapeseed oil
• herbal salt

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 5 minutes

Preheat the oven to 180°C (convection oven). Wash, peel, and slice the potatoes. Mix the paprika with the tablespoon of oil, toss with the potatoes, and spread on a greased baking sheet. Season the potatoes with salt and bake for about 35-40 minutes. Cut the sausages into thick slices, removing the skin first. Peel the onion, halve it, and cut it into thin half rings. Brown the sausage in a pan with 1 tablespoon of oil on all sides, then remove. Sauté the onion rings in the frying fat until translucent, season with the sugar, tomato paste, and 2 teaspoons of curry powder. Add the tomatoes, season with salt, oregano, and simmer for 15 minutes, stirring constantly. Add the sausage, let it simmer briefly, and season to taste. Serve the currywurst with the potato wedges and drizzle with 1 teaspoon of curry powder over the currywurst goulash. Serve with a salad.