Ingredients
- 4 veal (frankfurter) sausages
- 1 tbsp curry powder
For the sauce:
- 1 white onion
- 4 tsp curry powder
- 1 tsp paprika
- 1 tsp cumin
- salt to taste
- 2 ladles hot water
- 250g tomato passata
- extra virgin olive oil to taste
- 250g ketchup
Directions
Step 1
Start by preparing the sauce: Finely chop the onion. Add a drizzle of oil to a frying pan and sauté the onion until soft, then add the paprika. Pour in the passata and ketchup and simmer the sauce. Stir in the cumin and curry powder, season with salt and add two ladles of hot water. Continue cooking until the sauce has thickened, then turn off the heat and set aside. Now cook the sausages: stir a tablespoon of curry powder into a large pan of water and bring to the boil, add the frankfurters and boil for about 5 minutes, then drain and place on a very hot griddle until golden brown on both sides. Serve the currywurst piping hot with the sauce and, if you like, plenty of chips.
