Lamb Sausage with Tomato Chutney

by Editorial Staff

Summary

Prep Time 20 mins
Total Time 20 mins
Course Sauce
Cuisine European
Servings (Default: 4)

Ingredients

  • 4 sausages (merguez, lamb sausages)
  • 1 onion (s)
  • 2 tablespoon olive oil
  • 1 clove garlic
  • 4 tomato (s), (shrub), ripe
  • 4 tablespoon apple cider vinegar
  • 3 tablespoon sugar
  • 1 teaspoon mustard seeds
  • 2 anise, (star anise)
  • 2 bay leaves
  • salt and pepper
  • 2 tablespoon olive paste, black
  • 100 g mayonnaise
  • 600 g french fries
  • 1 bunch basil
  • little vegetable fat, for frying
Lamb Sausage with Tomato Chutney
Lamb Sausage with Tomato Chutney

Instructions

  1. For the tomato chutney, fry a finely chopped onion with a finely chopped clove of garlic in a medium saucepan. Fry the onions until translucent without turning them brown. Then add about a teaspoon of mustard seeds, 2 bay leaves and 2 star anise to the pot. Fry everything together briefly. The base for the chutney is now ready.
  2. Now add a good three tablespoons of sugar. Deglaze everything together with 4 tablespoons of apple cider vinegar and let simmer briefly. Season with a pinch of salt. Now add the chopped tomatoes. Let everything boil down until there is hardly any liquid left in the pot. Finally, season the chutney again with a little salt and pepper.
  3. Let the chutney cool down a little before serving. Ideally, you can prepare the chutney the day before and let it steep in the refrigerator overnight.
  4. Prepare the french fries in a deep fryer or in the oven. Mix the finished fries with a bunch of finely chopped basil and add a little salt.
  5. For the mayonnaise, mix 2 tablespoons of olive paste with 100 grams of mayonnaise. Fry the sausages in the pan with a little vegetable fat on both sides. Serving.

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