We enjoyed a lot of different sausages during our time in Germany, including currywurst. Another thing that we enjoyed was going to our local butcher and seeing what seasonable meats were available. We are fortunate that have a butcher in our home town that does the same, so we went there a couple of weeks ago and we were able to get some Linguica sausage. It is a spicy cured sausage from Portugal and we cooked it in a spicy curry and chili sauce. We made more sauce than we needed for the sausages and plan to use it on some other things as well. It was simple, delicious, and definitely registered on the spicy scale. The sauce would be great with hot dogs, bratwurst, or beef links as well. Although not exactly the same as currywurst, it certainly satisfied that craving.
- 2 to 4 Sausage Links – Linguica or other style
- 12 oz Beer – something that you would enjoy drinking
- 1 cup Chili Sauce
- 1/4 cup Malt Vinegar
- 2 tbsp Light Brown Sugar
- 2 tsp Curry Powder
- 2 tsp Hot Sauce
- 1 1/2 Onion – thickly sliced
- 3 tbsp Extra Virgin Olive Oil
- Salt and Pepper to taste
- Hoagie Rolls
Combine the chili sauce, salt and pepper, brown sugar, curry powder, hot sauce, malt vinegar, and beer in a large sauce pan and heat over medium-high heat until it starts to simmer. Continue cooking for another 5 to 7 minutes to reduce the sauce. While the sauce is thickening, brown the sausage in a skillet with 2 tablespoons of olive oil over medium-high heat, about 4 minutes per side. Remove the sausage and add another tablespoon of olive oil and the onion to the skillet, season with salt and pepper, and cook the onion until lightly browned, about 10 minutes. Add the sausages and onion to the sauce and simmer together just for a couple of minutes just to let the sauce coat the sausage and onion. Butterfly the sausage so that it will lay flat, place on the rolls, and spoon onions and sauce over top.