Recipe: Currywurst Sauce

Today I want to share with you a recipe for currywurst sauce. Currywurst is a dish the husband and I were first introduced to while traveling in Germany. He had come to visit during my year abroad in Italy. We tried currywurst at a street faire, and loved it! When we moved in together after graduation, we searched for a recipe to recreate this awesome dish. I no longer have the original source, but I have adapted it a bit anyway. 

(Full recipe for easy printing after the photos)

You will need oil, an onion, curry powder, paprika, 1 can of tomatoes (whole, halved or diced) with their juices, sugar, red wine vinegar, and some salt.

First, heat the oil in a pan, then add your diced onion and cook for 8-10 minutes, until the onion is soft.

Add the curry powder and paprika and cook another minute.

Add the tomatoes and crush them and their juices into the spices.

Add the sugar, vinegar and salt, stir thoroughly.

Bring to a boil, then reduce heat and simmer until thick, about 25 minutes.

Puree using a stick blender

Serve over bratwurst, with any side dish you choose.

 Getting fancy with serving - currywurst sauce in the creamer!

Yum!

Currywurst Sauce

Time: about 35 minutes
Servings: about enough for 8 bratwurst

Ingredients:

2 tbsp oil (vegetable or other)
1 onion, diced
2 tbsp curry powder
1 tbsp paprika
1 can of tomatoes (whole or diced, with juices)
1/2 cup sugar
1/4 cup red wine vinegar
salt to taste

1. Heat the oil in a pan, then add your diced onion and cook for 8-10 minutes, until the onion is soft.

2. Add the curry powder and paprika and cook another minute.

3. Add the tomatoes and crush them and their juices into the spices.

4. Add the sugar, vinegar and salt, stir thoroughly.

5. Bring to a boil, then reduce heat and simmer until thick, about 25 minutes.

6. Puree using a stick blender until evenly smooth

7. Serve over bratwurst