John Myers
Currywurst Sauce
The perfect currywurst sauce recipe with a picture and simple step-by-step instructions.
The amount is enough for 3 medium-sized glasses
- 30 g Butter
- 75 g Roughly diced onions
- 15 g Sugar
- 1 tbsp Mild curry
- 1 tsp Indian spicy curry (Madras)
- 500 g Sieved tomatos
- 250 g Ketchup
- 35 g Tomato paste
- 1 tbsp Paprika paste
- 1 tsp Salt
- Pepper to taste
- 2 tsp Vegetable stock powder (homemade or bought)
- 2 MS Sambal Olek
- 1 tbsp Balsamic Bianco Crema
- 75 g Pickled cucumbers in large pieces
- 100 ml Cola, possibly a little more, if the sauce should be thinner
- First prepare all the ingredients
- Melt the butter in a saucepan, add the diced onions, pour the sugar over the top and caramelize for a few minutes.
- Strew both types of curry over the top and sweat for another minute. Now add all the other ingredients to the saucepan, bring to the boil and simmer gently for a total of 15 minutes. Mix with the hand blender. If the sauce is too thick for you, add a little cola. To taste. It should be spicy.
- Immediately fill into jars rinsed with hot water and place on the lid for 10 minutes. Then turn around.
- The sauce has a shelf life of approx. 6 months. Use within a few days after opening.
- Little tip from me: I always cook twice the amount. The effort is not much greater, and you always have a small present from the kitchen on hand.
- Enjoy it for you.
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