Currywurst

Firm and juicy sausage slices coated in a smooth brick-red sauce. The warm aroma of curry blends with the acidity of reduced vinegar for a bold balance.

• Prep time: 10 min
• Cook time: 20 min
• Difficulty: Easy
• Calories: 355
• Protein: 13 g
• Carbs: 18 g
• Fat: 26 g

Ingredients

• 4 piece Frankfurter sausage ( whole )
• 1 piece Onion ( finely diced )
• 250 ml Tomato juice ( plain )
• 2 tbsp Curry powder ( plus a pinch for garnish )
• 1 tsp Sweet paprika ( powdered )
• 2 tbsp Red wine vinegar ( for deglazing )
• 1 tbsp White sugar ( granulated )
• 2 tbsp Sunflower oil ( for cooking )
• 1 tbsp Tomato paste

Instructions

1. Sauce base

   Finely chop the onion. In a sauté pan, heat the oil and sweat the onion until translucent. It should not brown.

2. Dust and deglaze

   Sprinkle the curry and paprika over the onions. Add the tomato paste and toast for 1 minute to release the aromas. Deglaze with vinegar and scrape the bottom of the pan.

3. Sauce reduction

   Pour in the tomato juice and add the sugar. Let reduce over low heat until the sauce coats the back of a spoon. It should become thick and glossy.

4. Sear the sausages

   In a separate pan, brown the Frankfurt sausages on all sides. The skin should be well-colored and crispy.

5. Plating

   Cut the sausages into thick slices. Generously coat with hot sauce and sprinkle with a final pinch of curry powder.

Chef's tips

• Do not burn the spices, they will turn bitter.
• The sauce must be reduced enough to properly cling to the sausage.

Storage

The sauce keeps for 3 days in the fridge. Sausages are best eaten immediately after cooking.