Sauce for Currywurst, in Pieces
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr 15 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 800 g tomatoes, chunky (cans)
- 120 g onion (s), finely diced
- 120 g apple, finely diced
- 120 g red pepper (s), diced into small pieces
- 8 g arlic, pressed
- 50 g sunflower oil
- 5 g iner powder
- 60 g Thai curry powder
- 50 g suar, brown
- 15 g salt
- 50 g balsamic vinear, darker
- 70 g paprika pulp
- 50 g honey
- 20 g soy sauce
- 1 ¼ g preserving aid (= 0.5 pack)
Print Recipe
Pin Recipe Instructions
- Peel and dice the onions, garlic and apple, as well as the bell pepper.
- First sauté the onion cubes in the oil, then add the paprika and apple cubes and finally the garlic and sauté well until translucent. Then stir in the tomatoes and all the ingredients and simmer for about 30 minutes until the desired consistency is reached - fill immediately into prepared twist-off jars and close.
- Makes 3 twist-off glasses each 275 ml.
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