Currywurst sauce

Ingredients for 6 servings:

• 3 bell peppers, red
• 2 onions
• 1 garlic clove(s)
• 2 chili peppers
• 2 cans of chopped tomatoes, 400 g each
• 100 g tomato paste
• 300 ml vegetable stock
• 200 ml white wine
• 3 tsp sweet paprika powder
• 1 tsp paprika powder, hot
• 2 tsp curry powder, hot
• 1 tbsp sugar
• salt and pepper
• oil

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 hour 55 minutes

fresh, homemade, without ketchup

Peel the onions and garlic and chop finely. Wash the bell peppers, remove the seeds, and then roughly dice them. Deseed both chilies, cut them into thin strips, and then finely chop them. Heat a little oil in a pan and sauté the onions and garlic. Then add the diced bell peppers and sauté them briefly. Add 1-2 tablespoons of sugar and let them caramelize slightly. Then add the chilies and tomato paste to the pan and stir well to prevent burning. Deglaze with white wine and simmer briefly. Now add the stock and tomatoes, along with the paprika and curry powder. Simmer for about 1 hour at low heat, stirring occasionally. Finally, blend with a hand blender until smooth. Vary the heat with hot curry/paprika powder to desired spiciness. I always cook this recipe for about 3-4 people and then freeze the leftovers, so I always have some fresh curry sauce on hand when I suddenly have a craving for currywurst. Currywurst sauce is also great for adding a little extra flavor to shashlik sauce or similar dishes.