HOMEMADE CURRYWURST

SERVES 5 PORTIONS

FOR THE CURRY SAUCE

1 large onion

5 tbsp. olive oil

1/2 cup (160 g) tomato ketchup

1/3 cup (100ml) vegetable stock

4 heaped tsp. mild curry powder, plus, extra to serve

1/2 tsp. chili powder

sea salt

freshly ground black pepper

1 heaped tsp. sugar

FOR THE SAUSAGE

5 Vegan Sausages (see Hotdog recipe)

NUTRITIONAL VALUES

Calories: 230kcal
Fat: 14.8g (2g S.Fat)
Carbs: 18.9g
Protein: 8.2g
Sugar: 8.1g
Sodium: 826mg

METHOD

Make the sausages as directed in steps 1 and 2. Peel and finely chop the onion for the curry sauce. In a pan, heat the oil and sauté the onion over medium heat. Combine the ketchup and stock in a mixing bowl. Reduce the heat to low, add the curry powder, chilli powder, salt, pepper, and sugar, and allow everything to gently simmer.

Cut the sausages into bite-sized pieces before serving, drizzle with curry sauce, and dust with curry powder.

The sausages freeze well and can be stored in the refrigerator for 2–3 days.