Step 1

Fry, barbeque or grills the sausages until browned from all sides

Step 2

Peel and finely cube the onion and garlic.

Step 3

In a pan heat up the olive oil and then fry the onions and garlic until the onions become translucent. Now add in the brown sugar and stir until the sugar crystals dissolve and the onions start to caramelize.

Step 4

Add in the tomato paste and fry for a minute longer.

Step 5

Pour in the cider vinegar followed by the ketchup. Bring to a simmer and season with the Worchester sauce, curry powder, and cayenne pepper.

Step 6

If you find the sauce is too thick, add in the tablespoons of water until the desired consistency is achieved.

Step 7

Peel and finely cube the onion and garlic.

Step 8

In a pan heat up the olive oil and then fry the onions and garlic until the onions become translucent. Now add in the brown sugar and stir until the sugar crystals dissolve and the onions start to caramelize.

Step 9

Add in the tomato paste and fry for a minute longer.

Step 10

Pour in the cider vinegar followed by the tinned tomatoes. Bring to a simmer and boil until it reduces 1/Season with the worchester sauce, curry powder, and cayenne pepper.

Step 11

With an immersion stick, you can puree the tomatoes sauce until smooth. Season with salt and pepper to taste.