Currywurst pan

Ingredients for 6 servings:

• 10 large sausages (approx. 1.1 – 1.2 kg)
• 2 tbsp olive oil
• 1 tbsp curry powder for the sausages
• ½ jar white wine
• 1 jar red peppers, roasted and pickled (approx. 320 g)
• 500 ml tomatoes, pureed
• 400 g tomatoes with juice (can)
• 90 ml tomato ketchup
• 1 tbsp tomato paste
• 3 tbsp curry powder for the sauce
• 1 tsp turmeric powder
• 1 tbsp honey
• 1 small chili pepper(s), red, hot
• 1 clove(s) garlic
• n. B. Salt and pepper, black, freshly ground
• some lemon zest as needed
• e.g. cayenne pepper
• some curry powder for sprinkling

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 50 minutes

Drain the peppers from the jar in a sieve, halve them, remove any seeds, and cut into thin strips. Finely chop the chili pepper. In a large pan, fry the sausages in olive oil over medium heat until browned all over. Then remove them from the pan, cut them into rings, and fry them again in batches on the cut sides. Finally, add all the sausage pieces to the pan again, sprinkle with the curry powder, turn them over, and sauté briefly, then remove from the pan. Deglaze with the white wine to dissolve the curry and let it reduce slightly. Tips: If you want to make the sauce without wine, simply add a little water to loosen the pan residue. If this results in a lack of acidity, season with a small dash of apple cider vinegar or lemon juice/zest. Add the passata, canned tomatoes, ketchup, tomato paste, strips of bell pepper, curry powder, turmeric powder, honey, and chili to the pan. Press in the garlic and heat everything through. Simmer gently uncovered for about 5-10 minutes. Season with salt, a little pepper, and cayenne pepper to your liking. Tip: A few slices of organic lemon zest add a little extra flavor to the sauce. Return the sausage to the pan and heat through. Sprinkle with a little curry powder when serving. French fries are the best accompaniment, of course, but rice is also delicious.