Red Wine Currywurst

Ingredients:

2 Tbsp Canola Oil
1 large Onion, chopped
2 Tbsp Curry Powder
1 Tbsp Paprika Powder
15 oz Can Tomato Sauce
½ cup Sugar
¼ cup Apple Cider Vinegar
¼ cup Red Wine
Salt to taste
2 Bratwurst Sausages

Directions:

Heat the canola oil in a saucepan over medium heat. Add the onion and cook until soft, for about 8-10 minutes. Add the curry powder and paprika powder and cook for another minute.

Add the tomato sauce, sugar, apple cider vinegar, red wine and add salt to taste. Stir well and bring to a boil. Reduce heat to medium-low and let it simmer for about 20 minutes.
Strain the sauce through a sieve to take the onions out. I usually do it in a few smaller batches so the onions don't clog the sieve. Return to pot and keep the sauce warm.

Cook the bratwurst sausages in a skillet over medium-high heat until done.

Cut them in bite-sized pieces and serve with the warm sauce. Sprinkle with extra curry powder and serve with cabbage rolls, sauerkraut noodles, or by itself with a dinner roll.

Originally published in The Wine Cellar February 2019.