Palatinate Style Currywurst Pan
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 550 g meat sausae
- 8 slices pork belly
- 500 ml tomato ketchup
- 150 ml curry ketchup
- 2 tablespoon curry powder
- 1 tablespoon paprika powder
- 2 medium onion (s)
- a little fat
Print Recipe
Pin Recipe Instructions
- Cut the bundle (pork belly) into strips approx. 2 cm wide. Cut the simple city sausage (meat sausage) into slices. Peel, halve and slice the onions.
- Briefly fry the bundle and the onions in a pan with a little fat. Then add the sausage slices and fry them too. Add tomato and curry ketchup and spices, stir and close the pan with a lid. Stew on a low level for about 20 minutes. If you like it spicier, you can add curry powder.
- Serve with fresh baguette. Can also be warmed up the next day.
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