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Currywurst Sauce

I’ve craved this for over a year after returning home from a month-long Germany trip. I tried simply adding curry powder to ketchup (a terrible idea that I don’t recommend), and I paid some painful prices for currywurst at the annual German Christmas Market so I could have a little taste.

Finally, I decided to google it, and lo and behold, the recipe is actually really simple. And it’s so delicious. Thank you internet!

What you’ll need
1 onion, minced
2 tbsp curry powder
1 tbsp paprika
2 cups canned and peeled tomatoes, crushed
1/2 cup sugar
1/4 cup red wine vinegar

What to do
Heat a tbsp of oil in a saucepan over medium heat. Add in the onions and cook until tender (10 minutes). Add in the curry powder and paprika and mix well. add in the tomatoes (with juices), and then the sugar and vinegar. Let simmer for another 20 as it reduces. Serve with some sausages and store up the rest.

Recipe taken from Saveur.

Notes
It helps if you can purée the onions before-hand – it helps make the sauce a lot smoother and spreads the powders through more evenly.
I didn’t have red wine vinegar, so I used rice wine vinegar, which worked just as well.

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