Currywurst sauce

Ingredients for 1 servings:

• 1 onion(s), finely chopped
• 1 tbsp oil, neutral e.g. rapeseed oil
• ½ clove(s) garlic
• 2 tbsp tomato paste
• 250 ml cola
• 1 tsp herbs de Provence
• 2 tsp curry powder
• ½ tsp paprika powder, hot
• n. B. Pepper, black
• n. B. Salt, preferably smoked salt
• 4 dashes Worcestershire sauce
• 200 ml tomato(s), pureed
• some cornstarch

Instructions

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

quick and tasty – what more could you want

Sauté the finely chopped onion vigorously in hot oil, add the garlic and sauté briefly. Sauté the tomato paste and gradually deglaze with cola, reducing slightly. Season with paprika, herbs, curry, and Worcestershire sauce, add the passata, and simmer for about 5 minutes. Purée the sauce very finely with a hand blender or pass everything through a fine sieve. Depending on your desired consistency, you can thicken the sauce with a little cornstarch dissolved in water. Tip: The sauce is also great to prepare in advance for your next barbecue; it will keep in the fridge for a few days. Or you can fill it into portion-sized jars with twist-off lids and cook it in a water bath, simmering gently for about 40 minutes. Allow to cool in the water bath. The sauce will keep for several months, making it ideal as a gift.