planted.bratwurst - Curry Dog

Duration: 30 min
Difficulty: Medium

Ingredients

2 Portions

Currywurst

2 planted.bratwurst
1 tbsp olive oil
40g onions chopped
1 cm ginger
1/4 apple
15 ml of guess
200g chopped tomatoes
1/ tbsp brown sugar
1 teaspoon 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 teaspoon smoked paprika powder
140g ketchup
Salt and pepper to taste


salad

1/4 red cabbage
1/4 white cabbage
1 carrot
2 tsp olive oil
1 1/2 tbsp white wine vinegar
1 tbsp maple syrup
Salt and pepper to taste

Fried onions

2 onions
Flour
1/4 tbsp paprika powder
Salt
oil

Products in this recipe

planted.bratwurst
herbs (2 pcs.)
Crowd
1
2,99 €

Preparation

1
Currwurst:
Heat the olive oil in a pan and slowly fry the onion, garlic, ginger and apple over medium heat until caramelized.
2
Deglaze the pan with the vermouth and cook until the alcohol has evaporated.
3
Add the chopped tomatoes and cook for 10 minutes.
4
Add the brown sugar, all the spices, salt and pepper and cook again on low heat with the lid closed for 15 minutes.
5
Puree the sauce with a hand blender. Strain through a sieve. Stir in the ketchup and season if necessary.
6
Salad:
Cut the two heads of cabbage into thin slices and the carrot into julienne pieces.
7
Whisk together olive oil, white wine vinegar, maple syrup, salt and pepper to make a dressing. Dress the cabbage mixture with the dressing just before serving.
8
Roasted Onions:
Using a mandoline slicer, cut the onions into thin slices and carefully separate the rings from each other. Dust with the flour and paprika powder.
9
Heat the oil over a 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.
10
Arrange

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