Spicy Curry Sausages with Mango Curry Sauce
Zutaten
- For the currywurst
- 144 g 1 cup gluten powder (vital wheat gluten)
- 16 g 4 tablespoons nutritional yeast
- 1 tablespoon mushroom powder*
- 1 tablespoon Hungarian paprika
- 1 teaspoon garam masala
- 1 teaspoon salt
- 1 teaspoon granulated onion
- 1 teaspoon chipotle powder
- 1 teaspoon hot or mild curry powder
- 1/4 teaspoon turmeric
- 300 ml 1 1/4 cups water
- 2 tablespoons oil
- 2 tablespoons tomato paste
- For the mango curry sauce
- 80 ml 1/3 cup ketchup
- 160 ml 2/3 cup mango puree
- 2 tablespoons soy sauce
- 1 tablespoon hot sauce
- 2 teaspoons curry powder hot or mild
- 1 teaspoon avage nectar
- 1 teaspoon white wine vinegar or apple cider vinegar
- oil for frying
Anleitungen
- Combine all dry ingredients in a large bowl.
- Whisk together water, oil, and tomato paste and add to dry mix.
- Knead well until everything is combined.
- Have four pieces of parchment paper and for pieces of aluminium foil ready. (About 38 x 21 cm or 15 x 8.3 inch)
- Divide the batter into four pieces and roll each piece into a 15 cm ( 6 inch) long log.
- Wrap in parchment and twist the edges, then wrap in foil.
- Place a steamer basket in a large pot and add water.
- Bring to a boil and add sausages.
- Reduce the heat so that the water is simmering and steam the sausges for 50 minutes.
- Remove and let cool in their packaging.
- Let the sausages sit in the fridge over night to improve flavour and texture.
- When ready to serve, whisk together the ingredients for the sauce.
- Heat a tablespoon of oil in a large pan and cut the sausages into small pieces.
- Fry for 2-3 minutes on each side, or until crispy.
- Serve with sauce and fries.
Notizen
*For the mushroom powder simply place one ounce of dried porcini mushrooms in a coffee grinder and pulverise. Store leftovers in a glass jar and use in soups and sauces.