Currywurst with French Fries
Ingredients
- For the curry sauce
- 4 Tbsps Canola oil
- 200 grams Tomato paste
- 4 Tbsps Curry powder
- 1 Tbsp Turmeric
- 1 tsp ground Star anise
- 1 tsp cayenne pepper
- 200 milliliters Orange juice
- 200 milliliters Vegetable juice
- 1 Tbsp grained Vegetable broth
- 1 Tbsp honey
- 1 tsp salt
- peppers (to taste)
- chili peppers (optional)
- For the French fries
- 1 ⅕ kilograms large, waxy potatoes
- 1 ½ liters Frying oil
- salt
- For the currywursts
- 4
- 1 Tbsp clarified butter
- Curry (to garnish)
Preparation steps
Heat the sausages in a pan of salted water. Heat the ghee in a non-stick pan. Remove the sausages from the water, drain on a paper towel and pierce with a knife or fork.
Cook the well-drained sausages in hot ghee until golden brown.
Cut the sausages into bite-sized pieces, top with the sauce in a bowl and sprinkle with curry powder.
Mix the tomato paste with the oil, place in a large pot and heat slowly while stirring. Stir in the curry powder, turmeric, cayenne pepper and star anise. Stir in the orange juice, vegetable juice and broth. Add the honey, season with salt and pepper and boil, while stirring until reduced to desired consistency. Season to taste with chile pepper, if desired.
Peel the potatoes, cut into sticks,blanch for 2 minutes in boiling salted water, rinse with cold water, and drain well on paper towels until dry.
Heat the frying oil in a large Dutch oven to 165-170°C (approximately 325-340°F)(The oil is hot enough when bubbles appear when a wooden spoon handle is immersed in oil.)
Cook the potatoes, in batches, in hot oil and about 2-3 minutes until they are soft but are still pale, remove and drain.
Increase the temperature to 190°C, (approximately 375°F), add the potatoes, and cook about 2 minutes untilcrisp, remove, drain well and sprinkle with salt and serve immediately with the Currywurst.
