Put the water or apple juice in a small glass bowl. Pepper, finely chopped chilli (to taste, but be careful!) And curry powder and heat in the microwave for approx. 20 seconds. This serves to release the flavoring power.
Then add about 5 heaped tablespoons of ketchup and perhaps 10% medium-hot mustard (e.g. Bautzen mustard) and stir well. Now the whole thing can possibly be seasoned with a little Worcester sauce. The whole sauce is now so concentrated that you can add water or apple juice to it without making it taste watery. Real curry sauce doesn`t have the same consistency as ketchup either.
And now one more thing for the end: never heat curry sauce and sprinkle curry powder over the sauce. You can do this if you want to cover up the bad taste of a curry sauce. Nothing is more unpleasant than plain curry powder on the tongue! Pay attention to a good bratwurst that doesn`t have so many fillers and whatever else has to go.
The ketchup and mustard shouldn`t contain so much vinegar and the mustard should be the color of a mustard seed and not look bright yellow-green. Ketchup must not be semi-transparent and slimy. That would also not be suitable, as it has already been extended by the factory with an extender. The information is given freely and can always vary slightly.
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