Curry Wurst Sauce

1 tbsp vegetable oil
1 Red onion, diced
2 cloves garlic, minced

1 tbsp tomato paste
2 tbsp yellow curry powder + more for dusting
1 cup organic ketchup

1/2 cup apple sauce
3 tbsp apple cider vinegar
1/2 cup dark brown sugar
2 tsp Worcestershire sauce

1 tbsp Balsamic vinegar
2 tsp paprika
2 tsp salt
1 tsp mustard powder 


  1. In a deep sauce pan heat the vegetable oil over medium heat and saute the diced onion for 4-5 minutes until soft and translucent.
  2. Lower the heat to medium-low, add the garlic and curry powder, stir and cook for another minute.
  3. Add the ketchup, stir and cook until it is heated through and gently simmers. Use a splatter guard to minimize mess from the simmering sauce.
  4. Add the apple sauce, vinegar, brown sugar, Worcestershire sauce, balsamic,salt, paprika and mustard. Mix well and cook for a few more minutes until the sauce thickens.
  5. Remove from heat and use an immersion blender to blend all the ingredients. Alternatively transfer to a blender. The curry ketchup should be quite thick.