Curry sauce for sausages
- Peel the onions and garlic.
- Quarter the onions and put them into the blender jug with the garlic and, with the measuring beaker in place, chop roughly for 6 seconds/speed setting 6. Use the spatula to scrape everything down the inside of the blender jug.
- Add the olive oil and, without the measuring beaker inserted, sauté for 2 seconds/speed setting 2/100 °C.
- Put the curry powder, cayenne pepper, salt, sieved tomatoes, balsamic vinegar, honey, soy sauce, tomato purée and sugar beet in the blender jug and, with the measuring beaker in place, simmer for 12 minutes/speed setting 2/120 °C.
- Add the apple juice and, with the measuring beaker in place, boil for another 10 minutes/speed setting 2/120 °C.
- Once cooked, blend, with the measuring beaker in place, for 30 seconds/speed setting 8, and season to taste again.
If the sauce is not to be eaten immediately, it should be poured while still hot into sterilised bottles or jars. To sterilise, put the jars or bottles and their lids or closures into a large saucepan of boiling water and fast boil for 10 minutes. Do not dry, but allow to drain briefly on a clean tea-towel. Pour in the hot curry sauce and immediately stand the containers upside down for 5 minutes. Then turn them the right way up and allow to cool to room temperature.
This curry sauce will keep for at least 6 months in a cool, dry place. Opened bottles should be kept in the refrigerator.
If you like a smoky taste, add a little liquid smoke to the sauce.
When using coloured foodstuffs such as curry, discoloration may occur on the lid and/or the measuring beaker. Simply place the lid and the measuring beaker in the sun, and the discoloration will fade with time.
Bon appétit with Monsieur Cuisine