Spicy Curry Sausages with Mango Curry Sauce
For the currywurst
1 cup gluten powder (vital wheat gluten)
4 tablespoons nutritional yeast
hot or mild curry powder
1 1/4 cups water
For the mango curry sauce
1/3 cup ketchup
2/3 cup mango puree
hot or mild
white wine vinegar
or apple cider vinegar
oil for frying
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.
*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.