Currywurst Party Bucket
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 24 sausages made from pork, beef or vegetable protein
- a little fat
- 2 large onions
- 1 teaspoon, leveled salt
- 1 tablespoon clarified butter or oil
- 800 g tomato (s), strained, from a can or ba
- 1 bottle curry ketchup, approx. 800 ml
- 80 g tomato paste, canned or tube
- 2 cloves garlic
- 1 tablespoon, heaped paprika powder, mild or hot, to taste
- 1 tablespoon, heaped curry powder
Print Recipe
Pin Recipe Instructions
- Fry the sausages in the frying fat in the pan and set aside.
- For the curry sauce, peel the onions, cut into 5 mm pieces and sauté with the salt in the clarified butter until translucent. As soon as the onions turn brown, deglaze with the tomatoes. Add the ketchup and tomato paste. Swing out the cans, bags and bottles with a little water and add to the sauce. Bring to the boil over a low flame.
- Stir in the garlic, peeled and finely diced or chopped, along with the remaining spices, bring to the boil and, if necessary, allow to thicken to the desired consistency.
- Cut the sausages into small strips and fold them into the hot sauce. Serve on a hotplate in the pot. The curry sausages remain tasty for about 8 hours and can be heated up to twice. Bread, potato products and chips are tasty as side dishes. Best served with extra curry powder.
- Tip: The sauce can also be prepared the day before.
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