Next to mustard, ketchup is the favored condiment for sausages. Once you’ve made your own you will never return to the squeeze bottle on your refrigerator door. Try this with Smoky Mettwurst or Spicy Beef Sausage—either by itself or with some mustard.
2 tablespoons vegetable oil
2 large onions, chopped
3 garlic cloves, minced
4 (28-ounce) cans diced tomatoes, drained
1/2 cup firmly packed dark brown sugar
2/3 cup cider vinegar
1 (3-inch) cinnamon stick
1 tablespoon dry mustard powder
1 tablespoon paprika
1 teaspoon celery seed
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
Salt and cayenne to taste
1. Heat oil in a large saucepan over medium-high heat. Add onion and garlic, and cook, stirring frequently, for 3 minutes, or until onion is translucent. Add tomatoes, and bring to a boil. Reduce the heat to low, and simmer mixture, uncovered, for 45 minutes. Puree in a food processor fitted with the steel blade or in a blender.
2. Return puree to the saucepan, and add brown sugar, vinegar, cinnamon stick, mustard powder, paprika, celery seed, allspice, and cloves. Bring to a boil, and simmer over low heat, uncovered and stirring frequently, for 30 minutes, or until reduced by half. Season to taste with salt and cayenne, and ladle into jars. Refrigerate once cool.
Note: The ketchup can be prepared up to 1 week in advance, and refrigerated, tightly covered.