Summary

Ingredients

• 2 sausages (curry sausages), approx. 150 g each
• 60 g pork belly, smoked (bundle)
• 70 g cheese, spicy, rated (spaetzle cheese)
• some butter or oil
• 6 tablespoon sauce (currywurst sauce), possibly more

For the sauce:, makes approx. 400 g

• 330 g tomato ketchup
• 50 g curry ketchup
• 2 leaves room garlic or 1/ small clove garlic
• 0.5 ½ teaspoon, heaped tomato paste
• 0.5 teaspoon ½ honey
• 1 tablespoon balsamic vinegar, darker
• 1 teaspoon, leveled soy sauce (tamarin sauce)
• 2 tablespoon, leveled curry powder
• little chilli flakes
• 1 teaspoon paprika powder, noble sweet
• 1 teaspoon olive oil
• 1 tablespoon apple cider vinegar
• water
• onion (s)

Print Recipe Pin Recipe

Instructions

1. First prepare the sauce. To do this, sauté some onions and the garlic (cut into small pieces) in olive oil in a saucepan, but the onions can also be left out.
2. Then add all the ingredients for the sauce to the onions and garlic in the saucepan and simmer gently for a few minutes until the desired consistency is achieved. Possibly add some water.
3. The rest of the sauce that is not needed can also be filled into a glass while it is still hot. Put the lid on immediately and close the jar. Turn it upside down for 10 minutes to create a vacuum. The sauce will keep in the fridge for some time.
4. Preheat the oven to 200 ° C (convection). Cut the bacon without the rind into small cubes and fry without any additional fat.
5. Cut the curry sausages deep into a diamond shape (up to about half the height). Fry on both sides in a pan with a little butter or oil. Place in a small baking dish or on a baking sheet lined with baking paper.
6. Pour the bacon over the diamond cut, possibly press a little into the spaces between the diamonds, pour the curry sauce thickly over it with a spoon and sprinkle the cheese over it.
7. Bake in the oven for 5 - 7 minutes until the cheese has reached the desired browning. We also had the fitness potato salad.