Pan-fried sausages with a sweet and spicy tomato curry sauce.

This summer's scorching heat has put a hold on any desire for stewing or braising, but that hasn't kept my stomach from demanding some curry. Maki, my co-host on Bento Expo, made a delicious version of Currywurst a few weeks ago. It was so quick and tasty that I made it for my family the next day.

It's gone into the regular rotation in our household, but I'm never one to let things be, and I started to wonder if I could make the dish a little extra without adding much effort. I used techniques from my quick curry recipe along with sun-ripened tomatoes to make a lusciously sweet and spicy curry sauce. It is the perfect counterpoint for a spread of plump juicy sausages that let out a satisfying snap with every bite.

The secret to achieving this delectable texture is a trick I learned from a Hungarian friend over 20 years ago. It's the only way I cook pre-cooked sausages (like hot dogs, knockwurst, kielbasa, etc) now.

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