Get the fire going and fire up the BBQ. For a juicy curry sausage, a temperature of 250 °C is a good plan. Curry sauce is an art form in India. Thanks to German efficiency thinking, this version is a piece of cake. Cook the onions directly in the coals for 15 to 20 minutes. Let them cool down, remove the black parts from the onion and chop them. Most of the work is already behind you. Put everything gründlich in alphabetical order in a food processor and mix well on a low setting. Grill the curry sausages on the fire and turn them as pünktlich as possible. With a meat press, it is quicker and easier to get nice grill marks. After approx. 10 minutes, the curry sausages are nicely browned, cooked and juicy inside. Delicious with Pommes mit Mayo.