Currywurst sauce
Today we’re making a homemade curry ketchup from the Vitavit® Premium pressure cooker by @habeichselbstgemacht.
A quiet hiss, a hint of steam – and the magic is done. Four intelligent cooking levels give you full control: from high-speed cooking to gentle steaming. Meat melts on your tongue, fish stays tender as butter, and vegetables remain rich in vitamins and crisp. Full flavour, perfectly on point. Made in Germany from recycled premium stainless steel. Our Vitavit® Premium is your first choice for days with high demands and little time. Fast, reliable, always spot on.
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.
