125 ml / 4.75 oz
50 g / 1.75 oz
20 g / 2.5 tbsp
600 g / 21 oz
Serves 3 - 1.049 cal per serving
apple cider vinegar
Freshly ground pepper
Prep-time: 45 min. - Total-time: 45 min.
--> Bratwurst with Sauerkraut
Begin with boiling down the home made tomato ketchup. Heat the olive oil and steam the diced onions until glossy. Add the tomatoes with the juices.
Cut a 1/2 apple in chunks and add to the tomatoes. Pour in the apple cider vinegar and season with salt, sugar, freshly ground pepper, mustard, dried basil and a little bit curry powder. Let simmer in the uncovered pot, stirring once in a while. After approx. 45 min. all the liquid should be evaporated and the result is a thickly tomato puree. Strain the tomato puree (use a spoon to strain the tomato puree through a sieve) and season to taste.
In a large skillet heat the Oil and roast the sausages for about 5-8 minutes on medium heat until light brown. (You can use knockwurst, large franks or cooked bratwurst for this recipe.) Be careful don't let them get to dark. The inside should stay pink. Cut them in chunks, pour over the ketchup and sprinkle with curry powder. Serve with French fries.