Currywurst – Salad

Summary

Ingredients

• butter
• 2 large onions, roughly diced
• 600 g bratwurst or sausae
• 300 ml tomato ketchup
• 2 bell peppers, red and yellow
• 1 can corn
• 1 can kidney beans
• 3 tablespoon curry powder
• 3 tablespoon balsamic vinegar
• 1 dash oil, (sunflower oil)
• sugar
• salt and pepper
• Paprika powder or spices as desired

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Instructions

1. Fry the onions in butter and set aside. Cut the sausages into slices, fry them and mix with the onions. Cut the peppers into small pieces and add to the sausage and onion mixture with the drained corn and beans.
2. Put the ketchup, vinegar and curry powder in a saucepan and bring to the boil. If the sauce is too thick, add a little water or stock. Season with salt, pepper, paprika or other spices to taste, as well as a little sugar and add a dash of sunflower oil. Pour the sauce over the salad ingredients, mix and let cool.
3. The salad tastes lukewarm, but after a day of steeping it was even better. The longer the salad stands, the better the curry aroma develops.
4. I had the salad with me at a barbecue and there was baguette on the side.