Curry sausage

Name: curry sausage
Total time: 30 min
Yield: 4
Ingredients: 1 onion; 4 tablespoon olive oil; 2 tablespoon curry powder; 1 tablespoon paprika; 400 gram tomato cubes in tomato juice; 60 gram sugar; 60 ml Red wine vinegar; 4 trough multigrain pistolets; 4 barbecue sausages

Ingredients

Directions

Additional requirements: hand blender.
Cut the bottom of the onion and the head of the onion and remove the skin.
Halve the onion.
Cut the onion lengthwise into thin segments and cut the segments.
Heat half of the olive oil in a small pan and stir in the onion shreds.
Fry the onion until soft and soft in four to six minutes.
Stir frequently.
Sprinkle the curry powder and paprika powder over the onion and stir everything together.
Bake for another minute.
Stir the tomato cubes with juice, the sugar and wine vinegar through the onion.
Bring everything to the boil while stirring.
Let the sauce simmer gently for fifteen to twenty minutes, stirring frequently.
Preheat the oven to 200 ° C.
Put the pistolets on the grid in the oven and bake them according to the instructions on the suit.
Heat a grill pan.
Smear the barbecue sausages thinly with olive oil.
Grill them in the pan in ten minutes.
Turn them occasionally and turn the heat down a little after three minutes.
Cut the buns open and place them on the plates.
Place the sausage next to the buns on a plate and add a few tablespoons curry sauce next to it.