For the sauce, peel the shallots and garlic. Slice the cocktail tomatoes in half and remove the stalk. Core and chop the chili peppers, using the bamix® with the meat mincer. Cut the curry sausages into 4–5 pieces, mix with the oil and put them on the skewers.

Prepare the barbecue (with lid, 200 degrees) for medium-high, direct heat. Barbecue the curry sausage skewers in direct heat, with a closed lid, for 3–4 minutes on each side. To serve, pour the sauce over the sausages and dust them with curry powder.