Currywurst Sauce

Name: Currywurst Sauce
Cook time: PT0D0H30M
Total time: PT0D0H30M
Yield: makes About 1 1/2 Cups
Ingredients: 1 large yellow onion, finely chopped; 2 Tbsp. canola oil; 2 Tbsp. curry powder; 1 Tbsp. hot paprika; 2 cups whole peeled canned tomatoes (with juice), crushed by hand; 1 ⁄ 2 cup sugar; 1 ⁄ 4 cup red wine vinegar; Kosher salt

Serves
makes About 1 1/2 Cups
Time
30 minutes

SAVEUR EDITORS

The best Schnell-Imbisse (fast-food stalls) make their own currywurst sauce, essentially a curry powder-flavored ketchup.

Ingredients

1 large yellow onion, finely chopped
2 Tbsp. canola oil
2 Tbsp. curry powder
1 Tbsp. hot paprika
2 cups whole peeled canned tomatoes (with juice), crushed by hand
¹⁄₂ cup sugar
¹⁄₄ cup red wine vinegar
Kosher salt

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Instructions

Step 1

Heat oil in a saucepan over medium heat. Add onion and cook until soft, 8–10 minutes. Add curry powder and paprika; cook for 1 minute more. Add tomatoes, with their juice, sugar and vinegar; stir to combine. Season, increase heat to high and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until thickened (about 25 minutes). Purée sauce in a blender until smooth. Strain through a sieve. Serve hot over sausage.

Heat oil in a saucepan over medium heat. Add onion and cook until soft, 8–10 minutes. Add curry powder and paprika; cook for 1 minute more. Add tomatoes, with their juice, sugar and vinegar; stir to combine. Season, increase heat to high and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until thickened (about 25 minutes). Purée sauce in a blender until smooth. Strain through a sieve. Serve hot over sausage.