Currywurst (Germany)

[nverland]

Currywurst (Germany)

2 Tbs (30 ml) vegetable oil
1 onion, finely chopped
2 Tbs (30 ml) curry powder
1 Tbs (15 ml) hot paprika
1 15-ounce (425 g) can crushed tomatoes with their liquid
½ cup (125 ml) sugar
¼ cup (60 ml) red wine vinegar
Salt and freshly ground pepper to taste
2-3 lbs (900-1350 g) sausage of your choice, cooked and
cut into bite-size pieces
French fried potatoes for garnish (optional)

Heat the oil in a saucepan over moderate heat and saute the
onion until tender but not brown, about 5 minutes. Stir in the
curry powder and paprika and cook for 1 minute. Add the
tomatoes with their liquid, sugar, vinegar, salt, and pepper
and bring to a simmer. Reduce the heat and simmer uncovered,
stirring occasionally, until thickened, about 20 minutes. Leave
the sauce slightly chunky or puree in an electric blender if
desired. Serve over hot sausage, accompanied by French fried
potatoes if desired. Serves 4 to 6.