recipes:main_dish:sausage:currywurst
Serves 6 as a snack
Depending on the curry you use, this simple dish can be mildly spicy to hot.
- 1 tablespoon canola oil
- 1 small onion, finely chopped
- 1 clove garlic, finely chopped
- 1 rounded teaspoon curry powder
- 2 tablespoons tomato paste
- 2 tomatoes, coarsely chopped
- 1/2 cup ketchup
- 3 tablespoons red wine vinegar
- 1/4 cup water
- Dash of Worcestershire sauce
- 1/2 teaspoon salt
- 6 large pork, turkey, or chicken sausages or bratwurst or bockwurst - kielbasa
- Extra curry powder (for sprinkling)
- 6 soft bread rolls
- In a large skillet over medium heat, heat the oil. Add the onion and garlic and cook, stirring often, for 8 minutes or until the onion softens. Stir in the curry powder and cook, stirring for 1 minute. Stir in the tomato paste and cook 1 minute more.
- Add the tomatoes, ketchup, vinegar, water, Worcestershire sauce, and salt. Bring to a boil. Lower the heat and simmer, stirring often, for 20 minutes or until thickened.
- In a blender, puree the sauce until smooth. Return to the pan and set over low heat to keep warm. Taste for seasoning, and add more salt or curry powder, if you like.
- Prick the sausages well all over. Grill or pan-fry sausages, turning often, for 8 minutes or until hot and cooked through. Transfer to a board and cut into 1-inch pieces. Divide the sausages among 6 plates.
- Sprinkle the sausages with curry powder and spoon sauce over them. Serve with soft rolls.
source: Ann Trieger Kurland. Adapted from Currywurst restaurant
recipes/main_dish/sausage/currywurst.txt · Last modified: 2017/12/19 19:42 by 127.0.0.1