Curry Sauce For Currywurst – Three Delicious Recipes

Spicy curry sauce for currywurst

A good sauce is simply part of currywurst. It is often the spiciness of the curry sauce that makes it so special. This variant with chili tastes particularly good for lovers of hot sauces.

• For four servings you need: 1 chili pepper, 1 onion, 4 tbsp tomato paste, 400 g canned tomatoes, 1 tbsp clarified butter, 200 ml water, 2 tbsp curry powder, salt, and pepper.
• First, cut the onion and the chili. Sauté the onion in clarified butter until translucent and then add the chili and tomatoes. Fry everything now.
• Then add 200 ml of water and the tomato paste and let the sauce simmer. Finally refine the sauce with curry powder, salt, and pepper.

Fruity sauce for currywurst

In addition to the spicy version, a fruity curry sauce is easy to cook yourself. It is suitable for those who prefer a less spicy sauce.

• For four servings you need: 1/2 shallot, 1/2 onion, 20 g tomato paste, 200 g tomato passata, 160 g diced tomatoes, 1/2 tbsp olive oil, 20 ml orange juice, 1/2 tbsp honey, 1 tbsp applesauce, 1 tbsp curry powder, salt, sugar, pepper, cayenne powder, Worcester sauce.
• First, cut the shallot and the onion and sauté both with olive oil. Now add the tomato paste and the curry powder.
• Then deglaze the whole thing with the orange juice and add the passed tomatoes and the tomato pieces. Let everything boil up briefly. Now add the honey and the applesauce and let the sauce simmer for half an hour on the lowest level.
• Meanwhile, stir from time to time. Finally, you can season the sauce with salt, pepper, or Worcestershire sauce. You can sweeten the curry sauce with a little sugar.

Mango curry sauce – an exotic alternative

Mango and currywurst? What sounds unusual at first is an interesting variant for everyone who likes to try new sauces.

• For four servings you need: 20 g ginger, 2 cloves of garlic, 7 ml vegetable oil, 1 tsp cumin, 2 tsp turmeric, 1 tsp oregano, 2 tbsp brown cane sugar, 270 g tomato passata, 70 ml vegetable stock, 1/3 lime, 1 5 tablespoons Worcestershire sauce, 1 tablespoon tomato paste, 2/3 mango, 2/3 shallot, 2/3 yellow chili.
• Cut the shallot and mango into small cubes. Finely chop the ginger, garlic, and chili pepper. Sauté the shallot, ginger, and garlic in a little oil. Then add turmeric, cumin, and chili and fry everything briefly.
• Then, about two minutes apart, add the tomato paste, cane sugar, mango, and tomato passata (in that order). Finally, add the Worcestershire sauce, oregano, and vegetable stock and let the sauce simmer for 45 to 60 minutes