*** Currywurst (Berlin Saucy Sliced Sausage in a Bun)

• 6 sandwich rolls (such as Francisco Hard Rolls - French)
• 2 Tbsp vegetable oil
• 1 onion, finely diced
• 2 Tbsp curry powder
• 1 Tbsp hot paprika
• 2 cups (from a 28 oz can) diced tomatoes, including liquid
• 1/3 cup white sugar
• 1/4 cup red wine vinegar
• salt
• pepper
• 6 sausages

Heat the oil in a pan over medium heat and add onion, cooking until soft.

Add curry powder and paprika and cook for one minute, then add the tomatoes to the mix.

Stir in sugar and vinegar, then add salt and pepper to taste. Bring to a boil then reduce to a simmer. Cook until thickened, stirring occasionally. This should take about 25 minutes.

Remove from heat and place in a blender or food processor, blending until silky smooth. Strain the sauce to remove any chunks.

Grill sausages until thoroughly cooked through and nicely browned on the outside. Remove from the heat and slice into 1/4-inch thick slices.

Serve with toothpicks, or slit the bun down the middle on top and fill with the sausage and sauce.

Makes 6 servings. (4 for sausage, 4 for sauce, 6 for sandwich roll - 14 each)

NOTE: Best the next day!