Currywurst in fruity sauce – cooked in advance

Ingredients for 1 servings:

• 1 kg sausages
• 2 kg tomatoes, pureed
• 2 cans tomatoes, chopped
• 2 onions, red
• 2 tbsp tomato paste
• 2 tbsp balsamic vinegar, lighter
• 1 tbsp Worcestershire sauce
• 5 tbsp curry powder
• 1 tbsp smoked paprika powder
• 1 tbsp, leveled salt
• 1 tsp, heaped garlic granules
• 1 tsp, leveled pepper
• 1 jar plum jam
• n. B. sugar, brown
• Rapeseed oil for frying

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 30 minutes

without ketchup

First, prepare the preserving/twist-off jars. To do this, pour boiling water over the lids in a bowl and sterilize for 15 minutes. Place the jars on a baking tray in an oven preheated to 180 degrees Celsius (350 degrees Fahrenheit) for about 30 minutes. Meanwhile, fry the sausages in a little oil in a pan. Let them cool slightly and then slice them. Finely chop the onions and sauté them in a large pot. When the onions are translucent, add the tomato paste and fry. In the meantime, mix all the other ingredients and use them to deglaze the pan. Bring to a boil and simmer gently for about 15 minutes. Season with salt, pepper, and sugar, then add the chopped sausages to the sauce. Heat the sauce until hot. Then, while still hot, fill the prepared jars to about two centimeters below the rim. Roughly clean the outside rim with kitchen paper and then thoroughly clean it with a cloth dipped in vinegar. Close the jars and turn them upside down. In a preheated oven at 170-180 degrees Celsius (340-350 degrees Fahrenheit), pour about two centimeters of hot water into a baking tray and place the jars inside, making sure they are not touching. Boil the currywurst for about an hour, until bubbles appear in the jars. Done. Turn off the oven and let the jars cool with the door slightly open. The currywurst will easily keep for a good year if stored in a cellar or similar location.