Currywurst sauce

Ingredients for 4 servings:

• 8 prunes
• 8 dried fruits (mango pieces)
• 4 tsp paprika powder, smoked, sweet
• 1 tsp paprika powder, smoked, hot
• ½ tsp white pepper, ground
• 2 tsp curry powder
• 2 pinches of coriander powder
• 2 pinches of cumin powder
• 2 pinches of cayenne pepper
• ½ tsp ground chili flakes, e.g. Pul Biber
• 1 m.-large onion(s), red
• 3 garlic cloves
• 1 pack of tomatoes, pureed, 200 g
• 3 tbsp tomato paste, 3-fold concentrated
• 3 tbsp lemon juice
• 125 ml orange juice
• 125 ml apple juice
• 125 ml cola
• 5 tbsp apple cider vinegar
• 5 tbsp Worcestershire sauce
• 4 tsp beef broth powder
• 4 tsp brown cane sugar
• 1 tsp salt
• 2 tbsp oil for frying

Instructions

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

goes perfectly with currywurst, but also with other meat dishes

Dice the dried plums and mango pieces, the onion, and the garlic. It doesn’t need to be very finely diced, as everything will be pureed at the end. Sauté the onion in the oil until translucent, add the garlic, dried fruit, and sugar, and let it caramelize slightly. Deglaze with the orange, apple, and lemon juices, as well as the cola, and reduce everything by about a third until it thickens. Then add the remaining ingredients and simmer gently over low heat. Finally, puree everything with a hand blender or in a blender, coarsely or finely as desired, and season to taste with additional spices. The sauce goes perfectly with currywurst, but also with steaks or spare ribs.