Currywurst sauce
Today, there’s homemade curry ketchup from the Vitavit® Premium Pressure Cooker by @habeichselbstgemacht.
With the Vitavit® Premium Pressure Cooker from Fissler, you can save up to 70% cooking time compared with a conventional Cooking Pot. This results in energy savings of up to 50%. Valuable vitamins and aromas are also retained when cooking under pressure. The Vitavit® Premium is sustainably made in Germany from up to 90% stainless steel and features product details that make it easy and safe to use, such as the four cooking levels including a pressure-free steam cooking level, the cooking crown with traffic-light function, the Novogrill® surface for frying and searing with a grill effect, and the locking indicator.
30 min
Total Time
15 min
Cooking Time
15 min
Preperation Time
Ingredients
| 1 | onion |
| 1 | chili (mild or hot) |
| 2 tbsp | oil |
| 50 g | tomato paste |
| 100 ml | apple juice |
| 30 ml | balsamic vinegar |
| 500 g | passata |
| 2 tbsp | curry powder |
| 1 tbsp | sweet paprika powder |
| salt, pepper | |
| pepper | |
| 6 | curry sausages |
Instructions
Step 1 of 8:
Finely dice the onion and chili.
Step 2 of 8:
Heat the oil in the pressure cooker and sauté the diced onion and chili until translucent.
Step 3 of 8:
Add the tomato paste, stir briefly, deglaze with apple juice and balsamic vinegar, and simmer for 5 minutes over low heat with the lid open.
Step 4 of 8:
Add the strained tomatoes and spices. Close the lid and set to level 2.
Step 5 of 8:
As soon as the green ring appears on the pressure indicator, the cooking time of 10 minutes begins. Then, let the steam escape from the pot.
Step 6 of 8:
Depending on the desired consistency, let it reduce further for 5-10 minutes with the lid open.
Step 7 of 8:
Optionally, briefly purée the currywurst sauce with an immersion blender.
Step 8 of 8:
Fry the sausages, cut them into slices, and serve in small jars with the ketchup.
