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Fast Currywurst

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Fast Currywurst

The perfect fast currywurst recipe with a picture and simple step-by-step instructions.

  • 1 tbsp Oil
  • 8 Viennese
  • 50 g Butter
  • 2 Onions
  • 1 tbsp Red curry paste
  • 1 tbsp Flour
  • 375 ml Broth
  • 2 tbsp Tomato ketchup
  • 1 tsp Worcester sauce
  1. Heat the oil in a pan. Fry the sausages until crispy, drain them. Cut diagonally into 2cm thick slices. Peel the onions and cut into rings.
  2. Heat the butter in the pan. Steam the onions while stirring until soft. Stir in the curry paste and flour until the mixture starts bubbling. Remove from the stove. Stir in the stock. Add the sausage slices to the sauce. Place back on the plate. Stir until the mixture is smooth. Bring to the boil and stir until thickened.
  3. Stir in the tomato ketchup and Worcester sauce and heat with it. Serve with rice.
Dinner
European
fast currywurst

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Written by John Myers

Professional Chef with 25 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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