Currywurst Sauce Recipe

Commonly in Germany this sauce is served as a topping on pork sausage or French fries. You could use it like you use ketchup and it is essentially a seasoned ketchup.

Sausage covered in Currywurst with Fries

I made this sauce for the first time recently and served it on President's Choice Oktoberfest and Bratwurst sausages, and it went very well.  It would also go well on Knackwurst or Wieners.  This type of sauce has its own museum in Berlin and it is estimated Germans eat 800 million Currywursts a year  It takes about 40 minutes to make this sauce and you will have enough for more than a dozen sausages. 

Currywurst Museum in Berlin

Currywurst Sauce Recipe
Ingredients:
	1 Large Sweet or Yellow Onion, finely chopped
	2 TBSP Canola Oil
	1 TBSP Curry Powder
	1 TBSP Hot Paprika
	400ml Canned Crush Tomatoes (half a can)
	1/2 Cup Sugar
	1/4 Cup Red Wine Vinegar
	1/2 TSP Salt
Steps:
	1) Heat canola in a saucepan over medium heat.  Add onion and cook until soft, about 10 minutes.  Stir fairly often to prevent burning.
	2) Add curry powder, paprika and cook for 1 minute more, stirring constantly.
	3) Pour in tomatoes, red wine vinegar, salt, and bring to a boil.  Stirring occasionally.
	4) Reduce heat to low and simmer for 25 minutes, stirring occasionally.  Sauce will become thickened.

Note: This recipe can be made hours ahead and reheated.  It keeps well in the fridge for a week.

Ingredients for Currywurst Sauce

Step 1: Frying the Onions with the Ingredients Measur

Step 3: Bringing Currywurst Sauce to a Boil

Currywurst Sauce Thickened and Ready to Serve

What I learned making this sauce:

• That sometimes I get too hungry and forget to take a picture of the final product to share.  This is the second time I have done that.  I got the first two images off of Google.