CURRYWURST

2 tbsp (30 mL) vegetable oil

1 cup (250 mL) finely chopped onion

4 cloves garlic, minced

2 tbsp (30 mL) curry powder

1/4 tsp (1 mL) cayenne pepper

2 tsp (10 mL) sweet paprika

1/4 tsp (1 mL) allspice One 28-oz (796-mL) can crushed tomatoes

1/3 cup (80 mL) brown sugar

1/4 cup (60 mL) apple cider vinegar

2 tsp (10 mL) Worcestershire sauce

1 tsp (5 mL) sea salt 8 bratwurst sausages

1. Heat oil in a medium pot over medium heat. Add onions and garlic; cook until soft and translucent, stirring frequently.

2. Add curry powder, paprika and allspice. Stir for a minute.

3. Add tomatoes, sugar, vinegar, Worcestershire and salt. Turn to a simmer and cook for 45 minutes until the mixture thickens, stirring occasionally.

4. Remove from heat, cool slightly. Purée with a blender until smooth. Check and adjust the seasoning. Cool and refrigerate covered for up to 2 weeks.

5. Heat oven to 400ºF (200ºC). Place sausages well apart on a foil-lined, rimmed baking sheet. Bake 10 minutes until browned on the bottom, turn and cook for 5-10 minutes longer until cooked through. Alternatively, use whatever method you normally use to cook sausages, such as grilling or pan-frying.

6. While the sausages are cooking, warm up the curry sauce over low heat, adding a little water if too thick. Slice sausages and serve with the curry sauce.