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
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
- 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.
- 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.
- 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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