Step 1

Heat the oil in a large pot.

Step 2

Add the Onions and saute until they are soft.

Step 3

Now add the Garlic and saute for a minute.

Step 4

Add the Sugar and cook while stirring until the onions are caramelized.

Step 5

Pour the Apple Cider Vinegar over it.

Step 6

Now add the tomatoes or the cans of diced tomatoes.

Step 7

Bring it back to a boil while you measure and mix the spices.

Step 8

Give all dry spices, but only 1 tsp. of curry into a small container, then mix it into the sauce.

Step 9

Let cook at medium heat for at least 30 minutes, better 60 minutes. Stir occasionally.

Step 10

About 30 minutes before the sauce is finished, prepare and cook the saussages. Cook them in plenty of oil on medium to low heat.

Step 11

Put a fine mash sieve over an pot.

Step 12

Give the tomato mass from the first pot through the sieve into the other pot. Keep the fluid to make the sauce.

Step 13

Add the first can of Tomato Paste to the sauce and stir.

Step 14

Bring the sauce back to a boil, if after some minutes of boiling the sauce is still too liquid, add more tomato paste. You want to reach the consistency of ketchup.

Step 15

Now add the Curry, some Lemon Juice and the Worcestershire Sauce, also add salt to a taste.

Step 16

Serve on top of a sautéed wurst and sprinkle with curry on top and French Fries for a side.

Step 17

The remaining sauce will last in a clean, closed container in the fridge for several weeks.