Currywurst sauce

Ingredients for 5 servings:

• 400 g onion(s), white
• 100 ml sunflower oil
• 5 garlic cloves
• 1 kg bell pepper(s), red
• 1 bunch of spring onions
• 75 g ginger root
• 2 chili peppers
• 2 tbsp curry powder
• 2 tbsp paprika powder
• 250 g tomato paste
• 100 g sugar
• 100 ml apple cider vinegar (naturally cloudy)
• 700 ml passion fruit juice
• 3 tbsp applesauce
• 1 tbsp salt
• 2 tbsp Worcestershire sauce
• 2 tsp locust bean gum
• 50 g sugar
• 25 g tomato paste
• 4 cl apple cider vinegar (naturally cloudy)

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 50 minutes

Peel and finely dice the onions. Peel and finely dice the ginger. Cut the bell peppers into small pieces, and slice the spring onions and chilies into rings. Roughly chop the garlic. Heat a little oil in a large pot and fry the onions until soft and lightly caramelized. Then add the garlic, bell peppers, spring onions, chilies, and ginger and fry everything until the vegetables are well roasted. Once the vegetables are well roasted, sprinkle the curry powder and paprika over them and fry briefly until the spices release their aroma. Push the vegetables to one side of the pot and add the tomato paste and sugar to the empty space. Sauté this mixture until lightly caramelized. Deglaze with apple cider vinegar and let the liquid reduce briefly. Then add the passion fruit juice, salt, and Worcestershire sauce. Cover and simmer the sauce over low heat for about an hour. Meanwhile, prepare the tomato caramel. To do this, melt the sugar in a saucepan until golden brown. Add the tomato paste and stir vigorously until well combined. Deglaze with apple cider vinegar and stir the caramel into the currywurst sauce. After the cooking time, stir the locust bean gum into the sauce and puree everything with a hand blender until smooth. Bring back to a boil briefly and season to taste. Sprinkle with curry powder before serving. If there is too much sauce left over, it can be poured into sterile jars and stored in the refrigerator.