Curry-wurst

• vegetable oil↗1 tbsp tbsp
• onion↗1 small

  finely chopped

• light brown soft sugar↗2 tbsp tbsp
• medium curry powder↗2 tbsp tbsp
• sweet smoked paprika↗2 tsp tsp
• onion powder2 tsp tsp
• balsamic vinegar↗2 tsp tsp
• passata↗500ml ml
• apple juice↗100ml ml
• beef broth↗250ml ml
• English mustard↗1 tbsp tbsp
• Worcestershire sauce↗2 tbsp tbsp
• tomato ketchup↗2 tbsp tbsp
• sodium bicarbonate↗½ tsp tsp
• bratwurst sausages↗4

Step-by-step instructions

1. 1

   Heat the oil in a deep pan over medium heat. Add the onion and a pinch of salt, cook 8‑10 minutes until the onion begins to soften.

2. 2

   Add the sugar, curry powder, paprika and onion powder, cook 3‑4 minutes until fragrant.

3. 3

   Pour in the balsamic vinegar, passata, apple juice and broth, then add mustard, Worcestershire sauce and ketchup. Bring to a gentle boil and cook for 15‑20 minutes until it boils and reduces in volume. Add the baking soda and let it fizz, then stir well. Season to taste and blend the sauce using a hand blender or a spoon in a blender. Meanwhile, cook the bratwurst sausages according to the package instructions, slice them thickly and place on a serving plate. Drizzle the sauce over the top before serving.