Beyond Brats: Oktoberfest Currywurst

• Gluten free

• Meat

  • 2 Pork

• Produce

  • 1/2 tsp Onion powder

• Condiments

  • 1/4 cup Ketchup
  • 1/2 tsp Worcestershire sauce

• Baking & Spices

  • 1 1/2 tsp Curry powder, yellow
  • 1/4 tsp Paprika, smoked
  • 1/4 tsp Sugar

• Dairy

  • 1/2 tbsp Butter, unsalted

• Liquids

  • 1/4 cup Water

Found on fitbottomedeats.com

Description

Ingredients

• 2 pork (or chicken) sausage links
• ½ Tbs. unsalted butter
• ¼ cup ketchup
• ¼ cup water
• ½ tsp. Worcestershire sauce
• ¼ tsp. sugar
• 1-1/2 tsp. yellow curry powder, divided
• ½ tsp. onion powder
• ¼ tsp. smoked paprika

Directions

• Cook the sausages per the packages instructions.
• Meanwhile, in a small skillet on medium-low heat, melt the butter. Add the ketchup and water, stirring with a wooden spoon to combine. Stir in the Worcestershire sauce, sugar, onion powder, paprika and 1 tsp. of the curry powder. You will have a thin sauce.
• Let the sauce simmer, stirring frequently, until it reduces about ⅓, about 4 minutes. The sauce should be thick enough for a spoon to leave a visible trail of the bottom of the pan when sliding across its surface. Remove from heat.
• Cut the sausage crosswise into ½-inch pieces, divide onto separate plates, and spoon the sauce over each portion. Sprinkle with the remaining curry powder, and enjoy!

Nutrition