Micha's spicy currywurst

Ingredients for 12 servings:

• 2 cans of tomatoes, peeled, 850 ml each
• 2 tsp fenugreek, crushed
• 2 tsp coriander
• 2 tsp cumin
• 2 tsp turmeric
• 1 piece(s) of ginger root, approx. 2 cm
• 2 garlic cloves
• 1 tbsp paprika powder, sweet
• 2 tbsp vegetable stock powder
• 5 Habanero peppers
• 1 tbsp soy sauce
• 1 tbsp oyster sauce
• 6 tbsp balsamic vinegar, lighter
• 2 tbsp brown cane sugar
• 1 tbsp tomato paste
• 1 tsp salt
• 12 veal sausages
• curry powder

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

I continually tweaked the recipe over the course of the European Football Championship and arrived at this result: Place a can of tomatoes in a blender along with the garlic, ginger, and habanero peppers and blend on high for a few minutes. Then add the spices (fenugreek seeds, cumin, coriander, turmeric, paprika, vegetable stock) and the second can of tomatoes to the blender and blend until smooth. Then place everything in a saucepan and simmer over low heat. Add the soy sauce, oyster sauce, balsamic bianco, and cane sugar and continue to simmer. Finally, add the tomato paste and salt and mix well. Let the sauce cool slightly before serving. It’s better to prepare the sauce the day before and reheat it briefly before serving. Grill the veal sausages thoroughly, cut into pieces, and serve in chip bowls with the curry sauce. Sprinkle with a little curry powder beforehand.