Currywurst im Glas (Preserved Curry Sauce)

Currywurst im Glas (Preserved Curry Sauce)

Recipes with Currywurst

A large batch of currywurst sauce cooked down and hot-filled into sterilised jars for the pantry. Each jar keeps for six months and turns any grilled sausage into a currywurst in two minutes.

Prep Time

15 min

Cook Time

40 min

Servings

6

Difficulty

Medium

Ingredients

  • 500g tomato paste
  • 400ml passata
  • 250ml ketchup
  • 4 tbsp Worcestershire sauce
  • 3 tbsp apple cider vinegar
  • 3 tbsp brown sugar
  • 1 tbsp sweet paprika
  • 1 tbsp smoked paprika
  • 3 tbsp mild curry powder
  • 1 tsp hot chilli powder
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 200ml water
  • Salt
  • 4 to 5 sterilised glass jars (250ml each)

Steps

1

Sterilise the glass jars by washing them in very hot soapy water, rinsing thoroughly, then placing them in a 120°C oven for 15 minutes. Keep them warm in the oven until needed. Sterilise the lids by boiling in water for 5 minutes.

2

Combine all sauce ingredients in a large heavy-bottomed saucepan. Stir to combine. Bring to a gentle simmer over medium heat.

3

Reduce heat to low and cook uncovered for 25 to 30 minutes, stirring every few minutes to prevent the bottom from catching. The sauce should reduce by about a quarter and coat a spoon thickly.

4

Taste the sauce and adjust: add more vinegar if it needs brightness, more sugar if too sharp, more curry if the spice is not forward enough. Remember it will mellow slightly in the jar.

5

Working quickly, ladle the hot sauce into the warm sterilised jars, leaving 1cm headspace. Wipe the jar rims with a clean damp cloth. Seal tightly with the lids.

6

Process the sealed jars in a boiling water bath for 10 minutes to create a full vacuum seal. Remove and allow to cool completely at room temperature. Any jar that does not seal (lid does not pop down) must be refrigerated and used within two weeks.

Tips

Label each jar with the date. The sauce keeps at room temperature for 6 months and in the fridge for 2 months after opening. To use: warm the sauce in a small pan, pour over fried and sliced currywurst, dust with fresh curry powder. The dried spice layer on top is the only thing missing from the jar version — add it at serving.