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Categories:
vegetable oil white onion mustard seeds curry powder freshly ground black pepper freshly grated nutmeg anise seed ketchup toothpicks
Viewed: 37 - Published at: 7 years agoIngredients
- 2 tablespoons vegetable oil
- 1/4 cup very finely minced white onion
- 1 teaspoon mustard seeds or dry mustard
- 1 tablespoon curry powder
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon anise seed
- 1 cup ketchup, preferably Heinz
- 4 weisswurst or other cooked or uncooked white veal sausages (about 1 1/2 pounds total)
- Toothpicks, for serving
Method
- Heat 1 tablespoon of the oil in a medium-size saucepan over medium heat. Add the onion and mustard seeds and cook until the onion just begins to brown, 3 to 4 minutes. Stir in the curry powder, pepper, nutmeg, and aniseed and cook until fragrant, about 1 minute. Stir in the ketchup and let the sauce simmer gently until thick and richly flavored, 3 to 5 minutes. The curried tomato sauce can be made several days ahead of time but it should be rewarmed before serving.
- Set up the grill for direct grilling and preheat it to high. If you are using uncooked sausage, leave one-third of the grill bare for a safety zone.
- When ready to cook, brush and oil the grill grate. Arrange the sausages on the hot grate about 1 inch apart. Grill the sausages until they are crusty and brown on all sides, and cooked through, 2 to 3 minutes per side for cooked sausage; 8 to 10 minutes per side for uncooked sausage. In the event of a flare-up, move the sausage to the safety zone.
- Transfer the grilled sausages to a cutting board. Cut each sausage crosswise into -inch-thick slices. Mound the sausage slices in shallow bowls, one sausage per person, and spoon the curried tomato sauce on top. Serve with toothpicks.
