John Myers
Meat: Shashlik Bratwurst
The perfect meat: shashlik bratwurst recipe with a picture and simple step-by-step instructions.
- 400 g Bratwurst – fried
- 4 piece Fresh onions
- 2 piece Garlic cloves
- 1 tablespoon Clarified butter
- 1 tablespoon Tomato paste concentrated three times
- 1 Can Tomatoes, chunky without spices
- 1 teaspoon Curry powder
- 1 teaspoon Sweet paprika
- 1 teaspoon Salt
- 1 teaspoon Black pepper from the mill
- 0,5 teaspoon Chili powder
- 0,5 teaspoon Sugar
- 4 tablespoon Oil
- Rice
- Cut the fried sausages into slices.
- Peel and finely dice an onion and garlic. Heat the clarified butter in a saucepan and fry the diced onion with garlic and tomato paste.
- Add the tomatoes and the spices and simmer with the lid closed for about 25 minutes on a low flame.
- Peel the remaining onions and let them brown slowly in the hot oil.
- Cook the rice as usual.
- Puree the sauce with the Mixtag and season with salt, pepper and possibly a little sugar.
- Let the sausage slices brown slowly in a pan without fat.
- Arrange the sausage pieces on a preheated plate, pour some sauce over them, garnish with the browned onions and serve with rice.
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