Preparation
- Soften the onion in the olive oil in a small saucepan over medium heat until translucent, without letting it colour.
- Stir in the ketchup, water, balsamic vinegar, honey, curry powder and Worcestershire sauce and simmer gently over low heat; the vinegar should not evaporate too quickly.
- Stir in the apple sauce and a pinch of chilli or cayenne, taste the sauce and thin with a little water if needed or add more curry and chilli.
- Score the sausages several times on both sides with a sharp knife and fry in hot rapeseed oil over medium heat until browned all over, turning often.
- If you like, briefly toast the rolls in a toaster or in the pan.
- Arrange the sausages on plates, pour the hot curry sauce over them and sprinkle with a pinch of curry powder; serve the rolls alongside.
Drink with it
Pale lager · excellent match
Pils or Helles, ice cold
The classic snack-bar pairing: carbonation and hop bitterness cleanse the palate of frying fat and sweet ketchup sauce, while the malt carries the roasted notes of the sausage.
Pils or Helles: What's the Difference?Sour beer · good match
Berliner Weisse, neat and well chilled
Fresh lactic acidity and low alcohol cut the fat and keep the sweet sauce light; a Berlin pairing, but not as obvious as the Pils.
What is sour beer? Recognizing intentional acidityWheat beer · good match
Hefeweizen (wheat beer)
Fruity yeast notes and fine carbonation pick up the sweetness of the sauce and carry the curry spices.
Wheat Beer: Where Do Banana and Clove Come From?Rosé · good match
Dry rosé, well chilled
Red fruit and acidity mirror the tomato note and keep the sweet sauce fresh.
Which wine pairs with food? A simple approach to choosing