Currywurst Sauce

By exdircomp

Ingredients

• 2 tbsp. canola oil
• 1 finely chopped large yellow onion;
• 3 tbsp. curry powder
• 1 tbsp. hot paprika
• 1 tbsp sweet paprika
• crush 2 cups whole peeled canned tomatoes (with juice) into pan
• 1/4 cup sugar plus 4 tablespoons
• 1 ⁄3 cup red wine vinegar
• 2 tablespoons currywurst ketchup
• salt to taste

Preparation

Step 1

Heat 2 tbsp. canola oil in a saucepan over medium heat. Add 1 finely chopped large yellow onion; cook until soft, 8–10 minutes. Add 2 tbsp. curry powder and 1 tbsp. hot paprika; cook for 1 minute more. Using hands, crush 2 cups whole peeled canned tomatoes (with juice) into pan. Add sugar, red wine vinegar, currywurst ketchup and salt to taste; stir well. Increase heat to high; 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 sauce through a sieve. Serve hot over sausage.