Ready in: 0:30 h
Preparation time: 10 min.
Created on: 23.01.2020
Last changes: 09.02.2020
- Peel and halve the shallots. Peel the garlic cloves and put in the blender jug with the shallots. With the measuring beaker in place, chop for 5 seconds/speed setting 6. Use the spatula to scrape the pieces down the inside of the blender jug. Then add the olive oil. The measuring beaker not inserted, stew for 2 minutes/speed setting 1/100 °C.
- Add the honey, tomato purée, apple cider vinegar, soy sauce, passata, 2 pinches of salt, 3 pinches of pepper, curry and pineapple juice, and, with the measuring beaker in place, cook for 15 minutes/speed setting 2/100 °C.
- Cut the sausages into 1.5-cm slices and add to the sauce. With the measuring beaker in place, cook with the reverse button/3 minutes/speed setting 1/100 °C.
Serve the sausage goulash with bread.
Bon appétit with Monsieur Cuisine