Curry Ketchup (Currywurst Sauce) (Print Version)

# Ingredients:

01 - 1 tablespoon vegetable oil
02 - 6 tablespoons yellow onion, chopped
03 - 2 tablespoons spicy curry powder, plus extra for garnish
04 - 1 cup (236 ml) tomato puree/passata
05 - 2 teaspoons balsamic vinegar
06 - 2 tablespoons honey or 2 teaspoons sugar
07 - 1 teaspoon Worcestershire sauce
08 - 1/2 teaspoon salt
09 - Water as needed for consistency

# Instructions:

01 - Heat vegetable oil in a pan over medium heat. Add chopped onions and cook until softened, being careful not to brown them.
02 - Stir in the curry powder and cook for 1 minute to release the flavors and aromas.
03 - Add tomato puree, balsamic vinegar, honey or sugar, Worcestershire sauce, and salt. Bring to a low simmer.
04 - Allow the sauce to simmer for 10 minutes, adding small amounts of water if it becomes too thick.
05 - Taste and adjust for the ideal balance of spice and sweetness. If the sauce is too acidic, add a pinch of baking soda.
06 - Blend the sauce until completely smooth. Serve over sliced German sausage and sprinkle with additional curry powder as garnish.

# Notes:

01 - This sauce is traditionally served with Currywurst, a popular German street food consisting of steamed then fried pork sausage.
02 - The sauce should have a balance of sweet and spicy notes with a smooth consistency.

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