Currywurst filled and baked

Ingredients for 2 servings:

• 2 sausages (curry sausages), approx. 150 g each
• 60 g smoked bacon (bundle)
• 70 g cheese, spicy, grated (Spätzlekäse)
• some butter or oil
• 6 tbsp sauce (currywurst sauce), possibly more
• 330 g tomato ketchup
• 50 g curry ketchup
• 2 leaves of garlic or 1/2 small garlic clove
• ½ tsp, heaped tomato paste
• ½ tsp honey
• 1 tbsp balsamic vinegar, dark
• 1 tsp, strained soy sauce (tamarin sauce)
• 2 tbsp, leveled curry powder
• a little chili flakes
• 1 tsp sweet paprika powder
• 1 tsp olive oil
• 1 tbsp apple cider vinegar
• n. B. water
• n. B. onion(s)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Currywurst with a twist, but super tasty

First, prepare the sauce. To do this, sauté some onions and garlic (finely chopped) in olive oil in a pot, if desired; however, the onions can be omitted. Then add all the sauce ingredients to the pot with the onions and garlic and simmer gently for a few minutes until the desired consistency is reached. Add a little water if necessary. Any unused sauce can be poured into a jar while it’s still hot. Immediately put the lid on and seal the jar. Turn it upside down for 10 minutes to create a vacuum. The sauce will keep for some time in the refrigerator. Preheat the oven to 200°C (fan). Cut the rindless bacon into small cubes and fry them without any additional fat. Make deep diamond-shaped cuts in the curry sausages (about halfway up). Fry them in a pan with a little butter or oil on both sides. Place in a small casserole dish or on a baking tray lined with baking paper. Place the bacon over the diamond-shaped slices, pressing a little into the diamond-shaped spaces if necessary. Spoon on the curry sauce thickly, then sprinkle with the cheese. Bake in the oven for 5-7 minutes, until the cheese is the desired brown color. We served it with the Fitness Potato Salad.