Summary

Ingredients

• 1 pack sausages (Nuremberg sausages 8-9 pieces)
• 2 cloves garlic
• 2 tablespoon olive oil
• some paprika powder, (hot as rose)
• some curry powder, red Thai
• 3 small onion (s)
• 3 medium tomato (s) that are already a bit ripe and have to go
• 1 tablespoon tomato paste
• 250 ml water
• 500 ml tomato (s), passed
• 2 tablespoon ketchup, hot
• 2 tablespoon herbs (marjoram, herbs Provence, rosemary, organo)
• salt and pepper
• 150 g crème fraîche herbs (or herbal cheese, or cremfine)

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Instructions

1. Dry the grilled sausages and cut into slices.
2. Peel off the garlic cloves and mash with a knife (if you want to cut into small pieces or press). Fill both in a high frying pan or roasting pan, drizzle with olive oil and season with pepper, paprika, Thai curry and let stand for approx. 10 minutes.
3. In the meantime, peel the onions and cut into small cubes. Chop the tomatoes too. Season both with a little salt and set aside.
4. Fry the marinated sausage slices, add the onion and tomato mixture and fry for approx. 2-3 minutes.
5. Add tomato paste and fry everything together again for 4-5 minutes.
6. Deglaze the whole thing with 250 ml of water. Bring everything to the boil once.
7. Add the tomatoes, ketchup and herbs. Let it boil again. If the sauce is too thick, you can add a little more water if you like.
8. Reduce the temperature and add 1 cup of creme fraiche and let it steep.
9. When the creme fraiche has dissolved, the sauce is ready.
10. Possibly. Season with salt and pepper to taste.
11. With pasta or potatoes.
12. Can also be used as a base for a pasta casserole!