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Currywurst with shashlik sauce

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Ingredients for 2 servings:

  • 2 sausages
  • ¼ liter of water
  • 2 tbsp instant gravy
  • 1 tsp spice mix of chili powder, salt and lots of curry
  • 30 g ketchup, shashlik (+ some for the sausage)
  • some oil for the pan
  • curry powder

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Bring the water to a boil while frying or grilling the sausages. Stir in the gravy powder and seasoning mix and bring to a boil until a fairly thick sauce forms. Now add the shish kebab ketchup and season to taste. Slice the sausages and place them in a deep plate. Drizzle with shish kebab ketchup and sprinkle with curry. Finally, pour over the gravy. Serve with a bread roll or potato salad.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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