Currywurst Sauce
Currywurst sauce is an essential ingredient when you want to enjoy a great Currywurst but of the good things about this famous German condiment is the fact that it can as well accompany many
other meat dishes that have been grilled, braaied or fried.
Preparation time: 10 minutes
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Cooking time: at least 15 to 20 minutes minutes
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Resting time: 0 minutes
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Total time needed: at least 25 minutes minutes
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Grade of Difficulty: easy
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Serves 8 to 10
This recipe was inspired by kochsozi. You can find his recipe in German language here.
Ingredients
for
Currywurst Sauce
- 2 cups cola
- 7 tbsp. canned peaches, mashed
- 2 cups good tomato sauce
- 2 tbsp. madras curry powder or other hot curry powder of your choice
- 1/2 to 3/4 tsp. crushed Carolina Reaper chilies Be careful when handling this super hot chili, You can easily overdose and make it to hot for your taste. (Optional - Use 2 to 3 tsp. cayenne pepper instead)
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 1 tbsp. Maggi all purpose seasoning (liquid)
- 1 tbsp. Worcestershire sauce
- 1/2 tsp. apple cider vinegar
Directions
- Pore cola into a large pot and bring to the boil
- Reduce the heat to medium and let the cola boil till its volume is reduced to about 100 ml / 3.38 liquid oz. This should take about 10 to 15 minutes
- Next add all the other ingredients to the pot and bring the sauce briefly back to the boil, while constantly stirring it
- Take of the heat and let it cool down a few minutes
- Use it warm with your Bratwurst or choice of sausage or meat
- The
sauce stores well for a few weeks in the fridge but should ideally be
enjoyed fresh. The Currywurst sauce should be reheated before used
again.
Try this Currywurst recipe with a milder kind of curry sauce
Beef Roulade with deep fried potatoes and braised veggies
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