COOK IT.
Grill the sausages with LOW direct heat. Turn the sausages over and over again. It makes sense to cut in
the sausages several times with a sharp knife before grilling. This prevents the sausages from bursting.
In the meantime, while the sausage is grilling, we can now prepare the delicious curry sauce on the side burner.
Add the tomato ketchup, orange juice, Coke, oil and the apricot jam to the pan and boil it up for 2-3 minutes. Keep
stirring the sauce with an egg whisk.
Then add cayenne pepper, curry powder, granulated vegetable broth, sugar (alternatively reduced-calorie sugar
substitute), salt and pepper and cook for about 10 minutes. Stir it from time to time so that it doesn’t burn.
When finished, season again with curry powder and cayenne pepper. The spiciness can be easily controlled with the
cayenne pepper. Keep the sauce warm over a low flame.
After this time, the sausages should also be ready. Remove it from the grill and cut into slices.
Pour plenty of curry sauce over it and sprinkle curry powder on top.
The standard side dish is French fries.
For me, this sauce is the best I’ve ever eaten.