Currywurst with French fries, red and white

Ingredients for 8 servings:

• 8 sausages
• 1 tsp curry powder
• 1 pinch of tandoori masala
• 2 kg potato(s), floury, e.g. B. Bintje
• 2 pinches of sea salt
• 1 pinch of paprika powder
• 1 pinch of turmeric powder
• 2 tbsp olive oil
• 1 onion(s), red, finely diced
• 1 garlic clove(s), finely diced
• 1 red bell pepper(s), diced
• ½ pepper, red, finely chopped
• 1 tbsp Tomato paste, triple concentrated
• 400 g tomatoes, peeled and pureed
• 150 ml broth
• 1 tsp, heaped curry powder
• 1 tsp, heaped paprika powder, sweet
• ½ tsp tandoori masala
• 50 g sugar
• Salt
• 2 egg yolks, room temperature
• 1 tbsp lemon juice
• 1 tsp mustard, medium hot
• 300 ml vegetable oil
• salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

Schimanski plate

For the red sauce, gently fry the onion, garlic clove, and diced bell pepper in olive oil for 5 minutes. Add the tomato paste and mix well. Stir in the chili peppers, curry powder, and paprika, then add the passata. Pour in the stock and sugar, stir, and simmer for about 15 minutes. Then puree everything thoroughly with a hand blender, season with salt, and a little tandoori sauce to taste. Adjust seasoning if desired and set aside. There is a detailed recipe for the French fries with mayonnaise in my profile. Here are the quick instructions: Cut the peeled potatoes into typical sticks about 8-10 cm long and 1 cm wide and soak them in water for 20 minutes. Once dry, either cook them twice in a deep fryer or bake them in a little oil on a baking tray in the oven at 180 degrees for 30 minutes, turning once. For the mayonnaise, mix the egg yolks, lemon juice, mustard, salt, and pepper, then slowly add a thin layer of oil while whisking continuously. Refrigerate. Either grill the sausages or fry them in a pan with a little oil, then cut into bite-sized pieces as usual. Toss the finished fries in a little turmeric and paprika powder, sprinkle with sea salt, and serve with one sausage on each plate. Mix the curry powder with the tandoori powder and sprinkle a little over each sausage. Pour a small ladleful of the red sauce over the sausage and drizzle with a generous tablespoon of mayonnaise. If desired, add some stir-fried vegetables and serve with the sausage. Make sure you use high-quality sausages. If you can even make your own, don’t be afraid to try using game, veal, or beef.