FOR THE CURRYWURST

• 4 fine veal sausages
• from the butcher
• 4 watered wooden skewers
• Vegetable oil for rubbing

FOR THE CURRYWURST SAUCE

• 1 red onion
• 1 garlic clove
• 2 tbsp olive oil
• 1 tbsp brown sugar
• 2 tbsp tomato puree
• 45 ml raspberry vinegar
• 150 ml malt beer
• 200 ml tomato juice
• 75 ml tomato ketchup
• 2 tbsp acacia honey
• 1 tsp curry powder
• ½ paprika powder, hot
• 1 tsp paprika powder, sweet
• Salt from the mill

FOR SALAD

• 200 g mixed green salad,
• z. E.g. oak leaf, lollo bionda,
• Lamb's lettuce etc.
• 4 tbsp white balsamic vinegar
• 2 tbsp honey
• 1 tsp mustard
• 2 tbsp peanut oil
• 1 peach
• 100 g raspberries
• 4 tbsp roasted peanuts

Preparation

1. Preheat the grill to 180 °C with the lid closed.
2. Skewer the sausages lengthways and rub with oil. Then grill for several minutes until golden brown on all sides.
3. Pick the lettuce and tear into bite-sized pieces. Mix the vinegar, honey and mustard together. Stir in the oil, drop by drop at first, and then stir in smoothly. Season with salt and pepper. Halve the peach, remove the stone and cut into wedges.
4. Peel off the currywurst, drizzle with sauce and sprinkle with curry powder. Mix the salad with the vinaigrette, add the raspberries, peach and nuts and serve separately with the curry sausage.