Currywurst in a jar

Ingredients for 4 servings:

• 1 shallot(s)
• 10 g ginger
• sesame oil
• 250 g tomatoes
• 2 tsp brown sugar
• 500 ml tomato juice
• 500 g tomatoes, pureed
• 2 tsp Madras curry powder
• 3 waxy potatoes
• 2 Frankfurter sausages (beef sausages) 100 g each
• 100 ml milk
• vegetable oil
• salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Latte macchiato with currywurst

Peel and finely dice the shallot and ginger. Quarter, deseed, and finely dice the tomatoes. For the tomato soup, add oil to a pot and sauté the shallots and ginger until translucent. Add the diced tomatoes and 2 teaspoons of brown sugar, sauté, then deglaze with tomato juice. Bring to a boil briefly, then add the passata. Season with curry powder and simmer the tomato soup until reduced to the desired consistency. If you like, you can puree or strain the soup. For the skewers, peel the potatoes and cut into slices approximately 0.5 cm wide. Cut the sausages into slices approximately 0.5 cm wide. Add plenty of oil to a pan. Cook the potato and sausage slices, turning occasionally, until lightly browned. Just before serving, drain on kitchen paper, season with salt and pepper, and arrange on four shish kebab skewers. Heat the milk and froth it. Divide the soup between four glasses, add milk foam and place the sausage and potato skewers on top or into the soup.