Currywurst
Ingredients
For the ketchup:
- 1 tbsp vegetable oil
- 1 small yellow onion peeled and finely chopped
- 1 14-1/2 oz can whole peeled tomatoes, drained
- 1 tbsp brown sugar
- 2 cup cider vinegar
- pinch powdered mustard
- pinch ground allspice
- pinch ground cloves
- pinch ground mace
- pinch ground cinnamon
- 1/2 bay leaf
- salt and freshly milled black pepper
For the Sausage:
- 1 tbsp vegetable oil
- 4 large fresh sausages preferably bratwurst
- mild to medium currypowder
Instructions
For the curry ketchup:
- For the ketchup, heat the oil in a small saucepan and sauté the onion until translucent. Add the tomatoes and the sugar, vinegar, mustard, allspice, cloves, mace, cinnamon, and bay leaf.
- Simmer, uncovered, for 45 minutes, until a thick paste forms.
- Remove the bay leaf and puree the sauce. Season with salt and pepper and cool. The sauce can be kept refrigerated for 3 to 4 weeks.
For the sausages:
- For the sausage, heat the oil in a large skillet. Sauté the sausages until cooked through and browned, turning them frequently. Top each sausage with the sauce and sprinkle with a pinch of curry powder. Serve at once.
