Summary

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

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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.