German Curry Sauce for Wurst

By carol gorman

Ingredients

• 1 1 1 cup ketchup
• 3 3 to 3 -4 teaspoons mild curry powder, to taste

Details

Adapted from geniuskitchen.com

Preparation

Step 1

Directions

Heat ketchup in a small saucepan over medium-low heat until warm, stirring often.

Meanwhile, add lots of curry powder- about a teaspoon at a time (I use about 3-4 tsp. total), stirring each time, until it no longer tastes like ketchup, but has a tangy curry taste, stirring constantly.

Don't go too overboard with the curry; you just want it to lose the sweet ketchupy taste.

Cook over medium heat, stirring constantly, until the ketchup thickens a bit and takes on a grainy look- this only takes a few minutes.

Serve immediately with cooked bratwurst or let cool and store in a plastic squeeze bottle in the fridge and use as a condiment for any cooked wurst.

Serve warm or cold.

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Directions

Heat ketchup in a small saucepan over medium-low heat until warm, stirring often.

Meanwhile, add lots of curry powder- about a teaspoon at a time (I use about 3-4 tsp. total), stirring each time, until it no longer tastes like ketchup, but has a tangy curry taste, stirring constantly.

Don't go too overboard with the curry; you just want it to lose the sweet ketchupy taste.

Cook over medium heat, stirring constantly, until the ketchup thickens a bit and takes on a grainy look- this only takes a few minutes.

Serve immediately with cooked bratwurst or let cool and store in a plastic squeeze bottle in the fridge and use as a condiment for any cooked wurst.

Serve warm or cold.

Submit a Correction