Southern currywurst with sweet potato fries and lime mayo

Ingredients for 4 servings:

• 4 sausages, from the butcher
• 0.4 liters of cola
• 250 g tomatoes, pureed
• 100 g ketchup
• 3 tbsp curry powder, (up to 5 tbsp)
• 1 pinch(s) of cayenne pepper
• 1 tbsp Worcestershire sauce, (up to 2 tbsp)
• 1 lime(s), (organic)
• 4 sweet potatoes
• 100 g mayonnaise
• salt and pepper
• Vegetable fat, for frying
• Oil, for frying

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

A quick-cooking, sophisticated sauce that gains its own dynamic from the reduced cola, curry, and Worcestershire sauce. The taste experience is rounded off with sweet potato fries and lime mayo.

Bring 0.4 liters of cola to a boil in a small saucepan and reduce over medium heat until only the syrup remains. Meanwhile, cut the sweet potatoes into approximately 0.5 cm wide sticks. Briefly fry the finished sticks in the deep fryer (approx. 2 minutes). Then remove the sweet potato fries from the frying oil. Alternatively, you can deep-fry the sweet potatoes in a pan with hot vegetable oil. To make the lime mayonnaise, grate the zest of half an organic lime and mix it with 100 grams of mayonnaise in a bowl. Add the juice of half a lime to the mayonnaise. Now that the cola has become syrup, add 250 grams of passata and a pinch of cayenne pepper. Stir in 5 tablespoons of curry powder and 100 grams of ketchup. Bring everything to a boil briefly and season with a few dashes of Worcestershire sauce. Fry the sausages in a pan with a little vegetable oil for about two minutes on each side. Serve everything together.