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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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We had a wonderful Oktoberfest dinner earlier this month for just two of us to celebrate. I made water braised, sauteed, then finally lager braised brats with plenty of sliced onion. We served this with a side of my own Pennsylvania Dutch Amish Ginger Sauerkraut and zaar Bacon -Butter Potatoes Oktoberfest Style. For dipping brats, I made this sauce and it turned out very tasty. I had something quite similar to this on zaar, but this one is a little different. Topped the dinner with great tasting beer. This is life! Next day - brats hoagie with this sauce and they were wonderful. Ingredients:
1/2 tablespoon oil |
2 tablespoons onions, finely minced |
1 -1 1/2 tablespoon curry powder |
1/2 tablespoon sweet hungarian paprika |
1 cup ketchup |
1/2 cup water |
Directions:
1. Saute the onion in oil until it is transparent, about 2-3 minutes. Do not brown.
2. Add curry powder and paprika to onion and continue to saute for a about 1 minute.
3. Add ketchup and water to the onion mixture and simmer uncovered until sauce thickens a bit about 5 minutes. Taste and adjust the seasoning.
4. Refrigerate and serve with brats, hamburger or hot dogs.
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