Timothy
Head Chef
Curry Sauce
Heat the oil in a medium saucepan over medium heat.
Add the onion, cook the onion until soft about 8 to 10 minutes.
Add curry powder and paprika, cook for 1 minute more.
Add crushed tomatoes and tomato ketchup.
Add sugar, red wine vinegar and salt; stir well.
Increase heat to high; bring to a boil.
Reduce heat to medium-low and simmer, stirring occasionally, until thickened about 25 minutes.
Purée sauce in a blender or food processor until smooth. Serve hot over sausage.
Makes 1 1/2 cups.
Knackwurst Preparation
First, buy only the short, plump, pork/veal type Knackwurst.
The package ingredients should include Pork, Veal and Garlic.
With Knackwurst, you get what you pay for mostly, so buy the best.
Then, cook it over direct heat until the casing has ballooned and looks as though it will explode.
It should have little burned spots on it from the heat and the casing should be crisp.
Serving
Put one or two sausages on each plate and cut them on the diagonal into one bite pieces. Let the slices relax, but stay put in a row with gaps between each slice.
Ladle the sauce over the sections and then sprinkle curry powder and hot paprika over it as a thorough dusting.
Serve with potato salad and fries.
In Germany, fries are served with mayo, not ketchup and their potato salad had more vinegar in it then American potato salad does. The potatoes are also not cooked as much and still have a firmness to them when eating.
Eat well!
Heat the oil in a medium saucepan over medium heat.
Add the onion, cook the onion until soft about 8 to 10 minutes.
Add curry powder and paprika, cook for 1 minute more.
Add crushed tomatoes and tomato ketchup.
Add sugar, red wine vinegar and salt; stir well.
Increase heat to high; bring to a boil.
Reduce heat to medium-low and simmer, stirring occasionally, until thickened about 25 minutes.
Purée sauce in a blender or food processor until smooth. Serve hot over sausage.
Makes 1 1/2 cups.
Knackwurst Preparation
First, buy only the short, plump, pork/veal type Knackwurst.
The package ingredients should include Pork, Veal and Garlic.
With Knackwurst, you get what you pay for mostly, so buy the best.
Then, cook it over direct heat until the casing has ballooned and looks as though it will explode.
It should have little burned spots on it from the heat and the casing should be crisp.
Serving
Put one or two sausages on each plate and cut them on the diagonal into one bite pieces. Let the slices relax, but stay put in a row with gaps between each slice.
Ladle the sauce over the sections and then sprinkle curry powder and hot paprika over it as a thorough dusting.
Serve with potato salad and fries.
In Germany, fries are served with mayo, not ketchup and their potato salad had more vinegar in it then American potato salad does. The potatoes are also not cooked as much and still have a firmness to them when eating.
Eat well!