Who doesn’t like a currywurst? I’m giving this German classic a Luxembourgish twist by using Lëtzebuerger Grillwurscht and Ketchup from Moutarderie de Luxembourg. Thumbs up!
This recipe is made with ketchup from Moutarderie de Luxembourg, as part of our brand collaboration.
For the sauce:
1 onion
1 tbsp sunflower oil
5 tsp curry powder
½ tsp smoked paprika powder
½ tsp cumin powder
230g Moutarderie de Luxembourg ketchup
3 tsp sugar
4 Luxembourgish Grillwurscht
1 tbsp sunflower oil
chips, to serve
Serves 4 – Prep: 25min
For the curry sauce: peel and finely chop the onion. Heat one tablespoon of sunflower oil in a frying pan and fry the onion with a pinch of salt for 8 minutes until very soft – adding the curry powder, smoked paprika powder and cumin powder for the last minute.
Put the onions in a small sauce pan with the ketchup and sugar and heat through. Take off the heat and puree with a stick blender until you get a smooth sauce. Keep warm.
Prepare the sausages: make a few slits into each sausage. Heat the sunflower oil in a large frying pan and fry the sausages on a medium heat for 8 minutes, turning them from time to time, until they’re nicely browned. You could also grill them on a barbecue.
Cut the sausages into bite-sized pieces, pour some sauce over each portion and dust with a sprinkle of curry powder.
Serve with chips.
