According to the author of the recipe – Sunny Anderson – the most memorable the moment in her life was the moment when she tried hot dogs in Germany, where special sausages are used for cooking and crisp bread called brothen. Sausages with sauce curries are famous all over Germany. After cooking them finely chopped and add a little spicy-sweet ketchup with sauce curry. The following recipe is a new recipe for making sausages, invented by Sunny herself. Share with friends: 
Time: 2 hours. 40 min Difficulty: easy Servings: 6 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Hot dogs
- 6 fresh pork sausages for frying
- 4 tbsp. beer to your taste
- 1 tbsp. l liquid smoke
- 2 tsp hot pepper flakes
- 0.5 tsp black pepper peas
- 2 peeled garlic cloves
- 1 chopped small red onion
- 1 seedless and finely chopped green sweet pepper
- 1 seedless and finely chopped red sweet pepper
- 1 seedless and finely chopped yellow sweet pepper
- Coarse salt
- Vegetable oil
- 0.75 Art. Sahara
- 0.75 Art. cider vinegar
- 6 hot dog buns, use chopped french baguette or any crispy bread matching the length sausages. On each, make a small incision as on special hot dog buns
- Ketchup with curry according to the author’s recipe, the recipe is attached
Sunny Prescription Curry Ketchup
- 1.3 kg plum-like tomatoes (about 10-12 pcs.), cut each tomato into 4 parts
- 4 peeled and crushed cloves of garlic
- 1 small red onion, cut into 4 parts
- 1 cinnamon stick 7.5 cm long.
- 1 chopped piece of ginger 0.6 cm wide.
- 1 star anise star
- 1 tbsp. Sahara
- 0.25 Art. yellow spicy curry powder
- 0.5 tsp ground allspice
- 0.25 tsp black pepper peas
- Salt
- 0.25 Art. light corn syrup
- 2 tbsp. l apple cider vinegar, if necessary, use a little more
Recipes with similar ingredients: sausages, sausages (sausages for frying), light beer, liquid smoke, red pepper flakes, pepper black peas, garlic, red onion, sweet pepper, apple vinegar, hot dog rolls, plum tomatoes, cinnamon, ginger root, star anise, curry
Recipe preparation:
- Place sausages in a deep pan or pan and pour beer. Add liquid smoke, red pepper flakes, black pepper peas, garlic, onions, 3 types of bell pepper and season the resulting mixture with a pinch of salt. Bring to a boil, after which turn down the heat to a minimum and cook for another 15 minutes. Move sausages if they move during cooking and will not be completely covered with beer.
- Lubricate the grill with vegetable oil and heat to moderate high temperature. Remove the sausages from the pan or pan and place on the grill. Bake for 15 minutes, turning every 5 min., so that sausages on both sides get brown shade with dark marks from the grille. Remove the sausages from the grill, cover them with aluminum foil and leave for 10 minutes.
- Preheat the oven to 65 ° C.
- At the same time, add sugar and vinegar to the pan with cooked peppers and onions. Stir until sugar will not dissolve in beer. Cook over low heat for 15 min
- Preheat hot dog rolls in the oven for 5-10 minutes. depending on the bread chosen.
- Cut each sausage into slices approximately 1.25 cm wide. And put inside the warmed bread. Use kitchen tongs to in order to add pepper and onion marinated in beer over sausages without fluid. Put the same amount on each sausage pepper and onion. Add 2 tbsp. l ketchup with curry recipe Sunny
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Sunny Prescription Curry Ketchup
In a deep saucepan, mix the tomatoes, garlic, onion, cinnamon stick, ginger, star anise star anise, sugar, curry powder, allspice, black peppercorns, a pinch of salt, corn syrup and vinegar and set to cook over medium heat. Bring the mixture to a boil, then reduce the heat to a minimum. Use a potato masher or wooden spatula to knead tomatoes as they cooking.
- Cover with a lid and, stirring occasionally, cook on low heat for 45 min. Remove the cover and, occasionally stirring for another 45 minutes to allow the mixture to evaporate a little and thickened. Remove the cinnamon stick, star anise, and ginger. Using a submersible or stationary blender, bring the mixture to homogeneous mass. Pour ketchup into a sealed container and refrigerate overnight or for a while until ketchup will not cool. Try ready-made ketchup. If desired – add more 0.5 tsp apple cider vinegar to reduce the sweet aftertaste. AT the result should be 4-5 tbsp. ready ketchup.
