Vegan Currywurst

Instructions

1. Step 1

   Whisk the ketchup, tomato paste, water, vinegar, brown sugar, most of the curry powder, paprika, onion powder, garlic powder, salt, black pepper, and cayenne in the saucepan until smooth.

   Ingredients used: 15.0 ml Apple Cider Vinegar, 1.0 gr Black Pepper, 12.0 gr Brown Sugar, 0.25 gr Cayenne Pepper, 7.0 gr Curry Powder, 1.0 gr Garlic Powder, 240.0 ml Ketchup, 2.0 gr Onion Powder, 1.5 gr Salt, 2.0 gr Sweet Paprika, 30.0 gr Tomato Paste, 60.0 ml Water

   Cookware: saucepan, whisk

2. Step 2

   Set the saucepan over medium heat and bring the sauce to a gentle simmer, whisking occasionally.

   Timer: 3 min (fixed)

   Cookware: saucepan, whisk

3. Step 3

   Reduce to low heat and simmer uncovered until the sauce is glossy and lightly thickened.

   Timer: 7 min (fixed)

   Cookware: saucepan, whisk

4. Step 4

   Heat the oil in the skillet over medium heat.

   Timer: 1 min (fixed)

   Ingredients used: 15.0 ml Neutral Oil

   Cookware: skillet

5. Step 5

   Add the sausages and cook according to their package directions, turning regularly, until evenly browned and hot throughout. If labeled cook-before-eating, ensure the centers reach 74°C.

   Timer: 9 min (fixed)

   Ingredients used: 4.0 piece Vegan Sausage

   Cookware: skillet, tongs

6. Step 6

   Transfer the cooked sausages to the cutting board and slice them crosswise into bite-sized pieces.

   Timer: 2 min (fixed)

   Cookware: Chef Knife, cutting board, tongs

7. Step 7

   Divide the sliced sausages among serving dishes, spoon over the warm curry sauce, and sprinkle with the remaining curry powder.

   Ingredients used: 2.0 gr Curry Powder