John Myers
Currywurst Ragout
The perfect currywurst ragout recipe with a picture and simple step-by-step instructions.
- 3 Sausages
- 1 small, green Paprika
- 1 small, yellow ones Paprika
- 1 Onion
- 1 medium sized Pickles
- 1 tbsp Oil
- 250 g Sieved tomatos
- 5 tbsp Tomato curry ketchup
- 1 tbsp Curry
- 1 teaspoon Vegeta spice
- Chilli powder
- Salt pepper
- 1 pinch Sugar
Side dish: potato wedges
- 3 size Potatoes
- 1 tbsp Oil
- Salt, paprika powder
- First peel the potatoes and cut into wedges, put them in a freezer bag and mix with the oil, salt and paprika powder, then spread on a baking sheet and cook in a preheated oven at 200 ° C for about 30 minutes.
- Cut the sausages into slices, clean and wash the peppers and cut into cubes. Peel the onion and cut into half rings, halve the cucumber and cut into small slices.
- Heat the oil in a pan and fry the sausage slices well on both sides, remove and set aside.
- Fry the paprika and onions in the remaining frying fat for approx. 5 minutes. Add the cucumber, tomato puree, ketchup and curry powder and bring to the boil. After cooking for 5 minutes, season to taste with the remaining spices and add the sausage again, mix in and bring to the boil again briefly.
- Serve the ragout with the potato wedges
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