Currywurst party bucket

Ingredients for 1 servings:

• 24 sausages, made from pork, beef or vegetable protein
• some fat
• 2 large onions
• 1 tsp, leveled salt
• 1 tbsp clarified butter or oil
• 800 g tomatoes, pureed, from a can or bag
• 1 bottle of curry ketchup, approx. 800 ml
• 80 g tomato paste, from a can or tube
• 2 cloves garlic
• 1 tbsp, heaped paprika powder, mild or hot, to taste
• 1 tbsp, heaped curry powder

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

easily varied and also available as a vegetarian option

Fry the sausages in the frying fat in the pan and set aside. For the curry sauce, peel the onions, cut them into 5 mm pieces, and sauté them in the clarified butter with the salt until translucent. As soon as the onions turn brown, deglaze with the passata. Add the ketchup and tomato paste. While doing this, rinse the cans, bags, and bottles with a little water and add them to the sauce. Bring to a simmer over low heat. Stir in the peeled and finely diced or chopped garlic and the remaining spices, bring to a boil, and thicken if necessary until the desired consistency is reached. Cut the sausages into small strips and fold them into the hot sauce. Serve on a hot plate in the pot. The curry sausages will keep for about 8 hours and can be reheated up to two more times. Bread, potato products, and chips are delicious as side dishes. Serve best with extra curry powder. Tip: The sauce can also be prepared the day before.