The best curry sausage

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Directions

1. 1

   Preface: After countless experiments, I have found a recipe that comes closest to and even surpasses my favourite curry sauce.

2. 2

   Note on ingredients: Sangrita Picante is a hot, Mexican spiced, thick tomato juice, available in 0.5 l bottles at the juices. There is also a hot variety of Hela Spice Ketchup, but it is also spiced differently.

3. 3

   I recommend the delicate one for the curry sauce. (you can always sharpen it later).

4. 4

   Now for the preparation: Fry the sausages until crispy golden brown. In the meantime prepare the sauce.

5. 5

   Place the Sangrita Piquant in a saucepan and boil down for about 10 minutes on a medium to high heat, stirring frequently, until the quantity has been reduced by at least a third. Now add the spice ketchup and boil up again briefly.

6. 6

   Finally, add the tomato ketchup and curry powder and mix well. Do not cook any more. If necessary, re-sharpen with chilli powder. (But be careful, the Sangrita already brings a little bit of hotness!).

7. 7

   Arrange the sausages according to your choice either whole, halved or cut into bite-sized pieces on a plate, or in the classic way in a cardboard bowl and pour the hot sauce over them. Sprinkle lightly or vigorously with curry powder according to taste.

8. 8

   Serve with French fries, crispy wheat rolls or white bread.