Currywurst

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Most cultures have their own version of street or fast food. In Germany, it’s called Schnell-Imbisse and this is where you’ll find Currywurst, essentially a curry powder–flavored ketchup served over plump sausages. It’s a recipe that’s quick, easy and one you’ll want to include in your next Oktoberfest celebration.

 

Currywurst  

(Makes 12 appetizer servings)

 

Ingredients:

  • 2 tablespoons canola oil
  • 1 finely chopped large yellow onion
  • 2 tablespoons curry powder
  • 1 tablespoon hot paprika
  • 2 cups whole crushed tomatoes
  • ½ cup sugar
  • ¼ cup red wine vinegar
  • 1 teaspoon salt
  • 8 cooked (boiled, fried or grilled) weisswurst or bratwurst, cut into chunks.

 

Directions:

Heat the canola oil in a saucepan over medium heat. Add the onion and cook until soft, 8 to 10 minutes. Add the curry and paprika and cook an additional minute. Add the tomatoes, sugar, vinegar and salt. Stir well. Increase the heat to high and bring to a boil.

Reduce the heat to medium low and simmer, stirring occasionally, until thickened, about 25 minutes.

Cool slightly. Transfer the mixture to a blender and puree. (You can also puree using an immersion blender). Serve hot over sausage. Makes about 1 ½ cups.

 

Enjoy!