Fruity currywurst sauce with pineapple

Ingredients for 4 servings:

• 2 shallots
• 2 garlic cloves
• ½ bell pepper(s), red
• 100 g pineapple, fresh
• 400 g tomatoes, chopped, from the can
• 30 g tomato paste
• 20 g ketchup
• 1 ½ tbsp curry powder
• ½ tsp cayenne pepper
• 1 tsp Worcestershire sauce
• 20 g brown sugar
• 5 g salt
• 50 ml Cola or Spezi
• 100 ml water
• 1 drop of vanilla flavor, optional
• 1 tbsp peanut oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Not just for currywurst! And so wonderfully simple…

Peel and dice the shallots and garlic. Wash and dice the bell peppers. Dice the pineapple as well. Heat the oil in a medium saucepan and sauté the shallots and garlic. Once the shallots are translucent, add the curry powder, taking care not to burn it. Add the ketchup and tomato paste and fry briefly. Then top up with the canned tomatoes and water. Bring to a boil briefly. Reduce the heat slightly and add the Spezi or Coke. Now simmer gently. Add the Worcestershire sauce, cayenne pepper, and sugar and simmer for another 10 minutes. Blend the sauce until finely ground using a hand blender. The consistency should be slightly thick. If it’s too thick, add a little more water or Spezi until it reaches the desired consistency. Season with salt. I found 5 g was perfect. If you like, add vanilla extract. Season to taste with curry powder and cayenne pepper if desired. Serve directly with a good, hearty bratwurst, which balances out the fruitiness a bit. The sauce will keep longer if poured piping hot into clean screw-top jars. Since we had some fresh pineapple that absolutely had to be used up, we came up with this currywurst sauce recipe. The sauce is perfect for someone who likes a slightly fruity flavor and enjoys a little kick of spice at the end.