Sweet currywurst with puff pastry fries

Ingredients for 4 servings:

• 120 cm Intestine (pig intestine), available from the butcher
• 5 eggs
• 300 g cream
• 100 g sugar
• 3 tbsp rum, whisky or liqueur, to taste
• 1 liter of red currant jelly
• 500 g vanilla sauce
• 4 sheets of puff pastry (frozen)
• 1 vanilla pod(s), scraped pulp

Instructions

Working time approx. 1 hour; Rest time approx. 8 hours; Cooking/baking time approx. 10 minutes; Total time approx. 9 hours 10 minutes

a medium-heavy dessert

For the sausage parfait, beat the 4 egg yolks with the sugar and vanilla seeds for about 10 minutes until creamy. Then stir in the whiskey or liqueur. Whisk the cream until stiff and fold in. Rinse and soak the sausage casings thoroughly and fill the casings with the mixture using a piping bag. Twist off 15 to 20 cm long sausages and freeze overnight. For the fries, brush the puff pastry with the egg and sprinkle with sugar, cut into 1 cm thick strips, and bake at 200°C (convection oven) for about 10 minutes. Peel the parfait from the casing. Heat the fruit compote and pour it over the parfait sausage. Spoon the vanilla sauce onto the puff pastry sticks as mayo.