Spicy Berlin Currywurst

Ingredients for 8 servings:

• 100 g onion(s)
• 100 g apples (e.g. Gala), a sweet variety works well
• 3 tsp curry powder (Madras curry powder)
• 400 ml tomato juice, hot
• 100 g sugar
• 100 g ketchup or curry ketchup
• 2 tbsp Worcestershire sauce
• 1 tbsp white wine vinegar
• Sea salt
• Chili sauce (Sriracha Super Hot)
• Tomato paste, hot
• 8 sausages (currywurst), with or without intestines
• Cayenne pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Beef Buddy style, very spicy

Peel the apple and cut into small pieces. Dice the onions. Heat a little oil in a small saucepan and sauté the onions until translucent. Add the finely chopped apples and fry. Add the tomato paste and sauté briefly. Then add the sugar and curry powder and fry. Add the tomato juice, ketchup (if you’re not using curry ketchup, add two tablespoons of Madras curry powder to the ketchup), Worcestershire sauce or soy sauce, chili sauce, and vinegar (I use half a tablespoon with vinegar essence) and simmer until reduced by half, stirring occasionally. Once reduced by half, puree the sauce and season with sea salt. Heat the sausages, chop them up, and serve on plates. Pour the sauce over the currywurst and sprinkle with a little Madras curry powder. If you like it a little spicier, you can drizzle a generous dollop of Sriracha sauce onto each sausage piece, then pour the sauce over the top and sprinkle everything with curry powder and cayenne pepper. Of course, a good sausage goes well with the sauce—each to their own taste. I like to serve it with Thuringian bratwurst, but you’re not allowed to tell anyone that in Berlin, otherwise you’ll get something with a wooden spoon, and fries or a bread roll.