Urmelis Sausage Balls in Spinach – Curry – Coconut Sauce
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g sausae, coarse
- 400 g spinach leaves (frozen)
- 200 g cream
- 300 ml coconut milk
- 2 tablespoon peanut butter with pieces (crunchy)
- 1 onion (s)
- 3 clove (s) garlic
- 2 tablespoon curry powder (Thai curry powder), red or yellow
- 2 tablespoon flour
- 2 tablespoon lemon juice
- 1 teaspoon chilli flakes
- salt and pepper
- milk or water
- curry powder
- coriander
Print Recipe
Pin Recipe Instructions
- Mix the flour and 2 tablespoons of Thai curry powder in a small bowl. Cut the sausages from the skin and cut across into 5 pieces. Turn the pieces in the flour and curry mixture and shape into balls. Chill until further use.
- Thaw the spinach and cut into small pieces. Peel the onion and garlic and dice finely. Fry the sausage balls in clarified butter, brown them all over, remove them from the pan and pour off the remaining fat. Fry the onion and garlic cubes in oil until translucent, dust with curry powder and roast briefly. Deglaze with cream and coconut milk and reduce a little. Add and dissolve the peanut butter, then stir in the spinach and simmer for about 10 minutes. If the sauce gets too thick, dilute it with milk or water.
- Now add the sausage balls. Stir in the chilli flakes and lemon juice and season to taste with pepper, salt, curry powder and coriander (the amount of curry depends entirely on your individual taste). Draw another 5 minutes.
- This goes well with rice or pasta.
- Tip: You can use the same amount of minced meat instead of the bratwurst.
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