Urmelis Bratwurst balls in spinach, curry and coconut sauce

Ingredients for 4 servings:

• 400 g bratwurst, coarse
• 400 g leaf spinach (frozen)
• 200 g cream
• 300 ml coconut milk
• 2 tbsp peanut butter with pieces (crunchy)
• 1 onion(s)
• 3 garlic cloves
• 2 tbsp curry powder (Thai curry powder), red or yellow
• 2 tbsp flour
• 2 tbsp lemon juice
• 1 tsp chili flakes
• salt and pepper
• e.g. milk or water
• e.g. curry powder
• coriander

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Germany meets India – my way

Mix together the flour and 2 tablespoons of Thai curry powder in a small bowl. Remove the sausages from their skins and cut each one crosswise into 5 pieces. Toss the pieces in the flour and curry mixture and form into balls. Refrigerate until ready to use. Thaw the spinach and chop finely. Peel the onion and garlic and dice finely. Fry the sausage balls in clarified butter until brown all over, remove from the pan and drain off the remaining fat. Fry the diced onion and garlic in oil until translucent, dust with curry powder and fry briefly. Deglaze with cream and coconut milk and reduce slightly. Add the peanut butter and dissolve it in the sauce, then stir in the spinach and simmer for about 10 minutes. If the sauce becomes too thick, thin with milk or water. Now add the sausage balls. Stir in chili flakes and lemon juice, and season with pepper, salt, curry powder, and coriander (the amount of curry depends entirely on your taste). Let it simmer for another 5 minutes. Serve with rice or noodles. Tip: You can also use the same amount of ground meat instead of the sausage.