Summary

Ingredients

• 2 apples, sweet, peeled, diced
• 1 vegetable onion (s), diced
• 4 cloves garlic, finely chopped
• 1 small chilli pepper (s), red, pitted, finely chopped
• 15 cocktail tomatoes, quartered
• 2 tubes / n tomato paste (3-fold concentrated)
• 2 teaspoons, heaped curry powder (Rajani)
• 2 teaspoons, heaped curry powder (Java)
• 2 teaspoons, heaped paprika powder, noble sweet
• 3 tablespoon olive oil
• 2 tablespoon apple cider vinegar
• 500 ml water
• 4 tablespoon honey
• 0.5 teaspoon ½ salt
• 16 sausages (currywurst with casing, from the butcher)
• some rapeseed oil for frying

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Instructions

1. Sweat the apples with the onions and the tomatoes in a saucepan with a little olive oil, stirring repeatedly. After about 2 - 3 minutes add the chilli pepper and garlic and cook for about 1 minute.
2. Stir in the tomato paste and curry mixture and roast briefly. Deglaze with the water. Add apple cider vinegar, honey, paprika powder and salt, stir, cover up, heat down, and let the sauce simmer over low heat for about 10-15 minutes. Finally, mix the sauce well with a hand blender and keep warm.
3. Fry the curry sausages on both sides in rapeseed oil for about 3 - 4 minutes. To prevent the sausages from bursting in the pan, pierce the sausages from both sides.
4. Cut the sausages into pieces, put sauce on top, and if you like, you can sprinkle a little curry powder and dried chili rings on top.