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20 min
  • 300 mltomato juice
  • 4 xcurrywursts
  • 2 xshallots
  • 2 xgarlic cloves
  • 1 xorange
  • 1 xhot pepper
  • 3 tbspketchup
  • 1 tbsptomato concentrate
  • 4 tspcurry
  • 1 tspchilli powder
  • 1 pinchsalt and pepper

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meat and vegetable mincer
mug 0.6 l
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.

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