planted.bratwurst - curry dog

Duration: 30 min

Level: Medium

Ingredients

For how many people?

Curry sausage

planted.bratwurst

1 TBSP.

Olive oil

40g

Chopped onions

cm ginger

1/4

Apple

15ml

Presumption

200g

chopped tomatoes

1/ TBSP.

brown sugar

1 TSP

Sweet paprika powder

1/3 TBSP.

Curry powder

1/2 TSP

Coriander powder

1/2 TSP

Cumin powder

1/2 TSP

Caraway powder

1/2 TSP

Madras curry powder

1/4 TSP

Radish powder

1/2 TSP

Paprika powder smoked

140g

Ketchup

Salt and pepper to taste

Salad

1/4

Red cabbage

1/4

White cabbage

Carrot

2 TSP

Olive oil

1 1/2 TABLESPOONS

White wine vinegar

1 TBSP.

Maple syrup

Salt and pepper to taste

Deep-fried onions

Onions

Flour

1/4 TBSP.

Paprika powder

Salt

Oil

Products in this recipe

planted.bratwurst

Herbs (2 pcs.)

Quantity

2,99 €

16,61 €per 1 kg

Prices incl. VAT plus shipping costs (please note delivery conditions)

2,99 €

Preparation

Currywurst

Heat the olive oil in a pan and slowly roast the onion, garlic, ginger and apple over medium heat until caramelized.
Deglaze the pan with the vermouth and cook until the alcohol has evaporated.
Add the chopped tomatoes and cook for 10 minutes.
Add the brown sugar, all the spices, salt and pepper and cook again at low temperature with the lid closed for 15 minutes.
Using a hand blender, puree the sauce. Pass through a sieve. Stir in the ketchup and season as needed.

Salad

Thinly slice the two cabbages and julienne the carrot.
Whisk together olive oil, white wine vinegar, maple syrup, salt and pepper to make dressing. Dress the cabbage mixture with the dressing just before serving.

Roasted onions

Thinly slice the onions with a mandoline slicer and carefully separate the rings. Dust with the flour and paprika powder.
Heat the oil on low heat to 120 °C and add the onions. Fry for 3-4 minutes, then increase the temperature to 160 °C and finish frying the onions until they are crispy and golden brown.
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