Currywurst

Peel the onion and chop it very finely, so that it melts into the sauce. Heat 1 tablespoon of the oil in a saucepan over medium heat. Add the onion and cook for 5–6 minutes, stirring, until soft and translucent but not browned. Stir in 2 teaspoons of the curry powder, the paprika and the tomato paste, and cook for 1 minute, until the spices smell toasted and the paste darkens slightly.

• onion1
• vegetable oil1 tbsp
• curry powder2 tsp
• paprika1 tsp
• tomato paste2 tbsp

Add the ketchup, the water, the sugar, the vinegar and a few grinds of black pepper to the pan and stir until smooth. Bring to the boil, then reduce the heat and simmer gently for 10–12 minutes, stirring now and then, until the sauce is thick and glossy, with a sweet, tangy and gently spicy taste. Add a splash of water if it reduces too far. Keep it warm over the lowest heat.

• tomato ketchup200 g
• water100 mL
• sugar1 tsp
• vinegar1 tbsp
• black pepperto taste

While the sauce simmers, heat the remaining tablespoon of oil in a large frying pan over medium heat. Add the sausages and fry for 8–10 minutes, turning often, until they are evenly browned and cooked through, with no pink in the middle and the skin just beginning to crisp. A lower heat keeps the skin from splitting before the inside is hot. Lift them onto a board.

• pork sausage4
• vegetable oil1 tbsp

Cut each sausage into slices about 1.5 cm thick and arrange them on four plates or in paper trays. Spoon the warm sauce generously over the top, so that every slice is coated. Dust the last teaspoon of curry powder over the sauce through a small sieve. Serve straight away, with chips or a bread roll on the side.

• pork sausage4
• curry powder1 tsp