Zubereitung

1. 1

   For the sauce, toast the tomato purée briefly in a small pan without fat until it darkens and smells nutty, then add the sieved tomatoes, the apple juice, the wine vinegar, the curry powder, the sweet paprika and the salt. Reduce uncovered until the sauce clings to the spoon; sauces simmer in a pan and have no place in the basket.

2. 2

   Score the Bockwurst diagonally with a knife and brush them thinly with the rapeseed oil. The cuts give the skin room to bulge, and the thin film of oil takes care of the browning.

3. 3

   Preheat the air fryer to 180 °C so that the sausage skin tightens straight away instead of slowly drying out.

4. 4

   Lay the sausages in the basket in a single layer with space between them and do not stack anything; cook larger quantities in two batches. Cook at 180 °C.

5. 5

   Turn the sausages with tongs and carry on cooking until the skin has split and turned crisp and the sausage is 70 °C all the way through.

6. 6

   Cut the hot sausages into pieces, pour over the sauce and dust them with the curry powder. Serve immediately, while the skin still crackles.