German Curry Sauce For Wurst

Heat ketchup in a small saucepan over medium-low heat until warm, stirring often.

Meanwhile, add curry powder--about a teaspoon at a time--stirring each time, until it no longer tastes like ketchup, but has a tangy curry taste, stirring constantly.

Don't go too overboard with the curry; you just want it to lose the sweet ketchupy taste.

Cook over medium heat, stirring constantly, until the ketchup thickens a bit and takes on a grainy look. This only takes a few minutes.

Serve immediately with cooked bratwurst or let cool and store in a plastic squeeze bottle in the fridge and use as a condiment for any cooked wurst.

Serve warm or cold.