HOMEMADE CURRYWURST
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.
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.
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