Currywurst
Ingredients
- 4 pcFrankfurter sausage (whole)
- 1 pcOnion (finely diced)
- 250 mlTomato juice (plain)
- 2 tbspCurry powder (plus a pinch for garnish)
- 1 tspSweet paprika (powdered)
- 2 tbspRed wine vinegar (for deglazing)
- 1 tbspWhite sugar (granulated)
- 2 tbspSunflower oil (for cooking)
- 1 tbspTomato paste
Method
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.
- 1
Finely chop the onion. In a sauté pan, heat the oil and sweat the onion until translucent. It should not brown.
- 2
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
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
In a separate pan, brown the Frankfurt sausages on all sides. The skin should be well-colored and crispy.
- 5
Cut the sausages into thick slices. Generously coat with hot sauce and sprinkle with a final pinch of curry powder.
Frequently asked questions
How do you get this dish right?
- Do not burn the spices, they will turn bitter.
- The sauce must be reduced enough to properly cling to the sausage.
How long does this dish keep?
The sauce keeps for 3 days in the fridge. Sausages are best eaten immediately after cooking.
