Currywurst

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Estimated Prep Time: 15 minutes
Estimated Cooking Time: 20 minutes

Ingredients

3 cups Water
2 cans Tomato Paste (small)
1 cup Tomato Purée
2 teaspoons Worcestershire Sauce
1 teaspoon Curry Powder
1 teaspoon Cayenne Pepper
3 teaspoons Olive Oil
1 teaspoon Mustard
1 Onion (medium)
1 Red Chile (small)
Salt
Ground Pepper
6 Sausages German

Comments


You may if you wish boil the sausage instead of frying it. Frying it is preferred in west Berlin; boiling in east Berlin. Skinless sausages are generally boiled; sausages with skin are generally fried.

Directions


Chop up the chile pepper; set aside. Chop up the onion; sauté the onion until soft; set aside

While the onion is cooking, warm the water in a pot. When the water is warm, but not boiling, add to it the tomato paste and sauce, stir to mix well, then the onion, and all remaining ingredients. Leave it on a low simmer until it thickens. Adjust taste with salt and pepper; it if got too thick on you, add a bit more water. Serve warm over the sausages.

Make slits in 4 to 6 sausages. Fry them, then when cooked, finish slicing them through the slits.

Then put some sausage on each plate, and pour the currywurst sauce over them.

See Also:

Currywurst