Currywurst

Currywurst

Total: 40 Min. | Active: 40 Min.
gluten-free
Nutritional value / people: 313 kcal
, Fat: 23 g
, Carbohydrate: 10 g
, Protein: 16 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Curry sauce

250g puréed tomatoes
1 shallot, roughly chopped
1tbsp honey
1tbsp balsamic vinegar
½tsp soy sauce
1tbsp curry powder
¼tsp salt
1tsp sugar
1tsp sambal oelek

Currywurst

4 veal bratwurst
a little curry powder
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How it's done

Curry sauce

In a pan, mix the tomatoes with all the other ingredients up to and including the sugar, bring to the boil. Reduce the heat, cover and simmer over a low heat for approx. 20 mins., stirring occasionally, then puree.

Divide the sauce in half, mix the sambal oelek into one half to create two sauces.

Currywurst

Charcoal/gas/electric grill: Grill the sausages over/on a medium heat (approx. 180°C) for approx. 10 mins. all over. Cut the sausages into slices, serve with the sauces, sprinkle with curry powder.

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