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Fruity and spicy currywurst in a Dutch oven
A true Ruhrpott classic
Gesamtzeit
1 hrs 0 min.
Zubereitungszeit
20 min.
Schwierigkeit
Simple
| 8 | sausages |
| 2 | onions |
| 2 | garlic cloves |
| 2 tbsp | oil |
| 800 g | strained tomatoes |
| 4 tbsp | tomato paste |
| 2 tbsp | apple cider vinegar |
| 2 tbsp | brown sugar |
| 4 tsp | curry powder |
| 1 tsp | paprika powder |
| 200 ml | vegetable stock |
| Optional | cayenne pepper |
| Optional | salt |
| Pepper |
All Dutch Oven for Outdoor & at home
As a company from the Ruhr region, we can't miss out on a very special Dutch Oven recipe: a delicious fruity and spicy curry sausage from the pot. Of course, you can also use vegetarian or vegan sausages as an alternative.
Preparation with briquettes Prepare approx. 20-24 briquettes and place 2/3 of them under the pot and 1/3 on the lid while simmering.
Preparation
Peel the onions and garlic cloves and chop everything into small pieces.
First fry the sausages in the Dutch oven, take them out of the pot and then cut them into small pieces.
Heat the oil and add the onions and garlic to the Dutch oven.
Add the tomato purée, tomato paste, apple cider vinegar, brown sugar, curry powder and paprika powder. Optionally, you can add a pinch of cayenne pepper for a little more heat.
Pour in the vegetable stock and mix everything together.
Close the Dutch oven and leave the currywurst sauce to simmer for approx. 30-40 minutes until the sauce has thickened.
Check from time to time during simmering and add more briquettes if necessary to keep the heat constant.
Taste the sauce again and season with salt, pepper or curry powder if necessary.
Add the sliced sausage to the sauce and heat everything up again briefly.
Serve the currywurst on plates and garnish with a little curry powder.
The Dutch Oven Currywurst recipe can be served with classic chips or simply with a slice of toast or some baguette.