Currywurst sauce à la Ruhrpott

Ingredients for 8 servings:

• 1 jar plum(s)
• 350 ml cola
• 500 ml tomato ketchup (from Heinz)
• 2 tbsp Worcestershire sauce
• 1 dashes lemon juice
• 3 tbsp curry powder
• 1 pinch of cinnamon powder
• 1 pinch of salt
• 1 tsp vegetable oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

as we know and love it!

Drain the plums, reserving 150 ml of the juice. Mix 350 ml of cola with the plum juice. In a saucepan, sauté 1 teaspoon of vegetable oil with 1 tablespoon of curry powder and add about half of the drained plums. Deglaze with the cola and plum juice mixture. Simmer over medium heat until the liquid has reduced to about 1/4 to 1/5, then blend with a hand blender until a thin sauce forms. Now mix the 500 ml of ketchup (Heinz really is the best choice!) with the Worcestershire sauce and lemon juice, add the remaining 2 tablespoons of curry powder, salt, and cinnamon, heat everything together again, and pour it onto the bratwurst while it’s still warm. Serve with a portion of fries as appropriate.