Currywurst with Belgian Fries
Ingredients
8
medium-sized potatoes, peeled
3
tb
ketchup
1
tb
curry powder
oil for deep-frying
Preparation
1. Prepare an ice bath in a medium-sized bowl.
2. Cut the potatoes into sticks and place in the iced water for half an hour.
3. Fill a pan with water and add a teaspoon of salt. Bring to the boil.
4. Remove the potatoes from the ice water with a slotted spoon and place in the pan of boiling water. Keep the ice water.
5. Boil the potatoes for 10 minutes.
6. Drain the potatoes and rinse in iced water. Drain and leave to drain well on kitchen paper.
7. Fill a pan or deep-fat fryer with oil and heat to 180° C. Place the well-drained potatoes in the hot oil for a few minutes until they start to change color. Then remove them from the oil and leave to drain on kitchen paper for 3–4 minutes.
8. Put the already fried chips back into the hot oil and continue frying until they have turned a deep, golden-brown color. Remove from the oil, drain and salt on all sides.
9. Cook the Redefine Meat sausages according to the instructions on the packet.
10. While the vegan sausages are frying, mix the ketchup and curry powder in a small bowl.
11. As soon as the plant-based sausages are cooked through, cut them into pieces and serve with the chips. Garnish with plenty of curry ketchup. Serve. Redefine Meat wishes you bon appétit!
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