Currywurst

Instructions

1. 1

   Prepare the Curry Ketchup Sauce

   • Heat vegetable oil in a small saucepan over medium heat. Add the finely chopped onion and sauté for 4-5 minutes until soft and translucent.
   • Add the minced garlic and cook for another minute until fragrant.
   • Stir in 1.5 tablespoons of curry powder, the smoked paprika, and cayenne pepper. Toast the spices for 30-60 seconds until aromatic.
   • Pour in the tomato ketchup, apple cider vinegar, Worcestershire sauce, brown sugar, and water. Stir thoroughly to combine.
   • Bring the sauce to a gentle simmer, then reduce the heat to low. Let it cook for 15-20 minutes, stirring occasionally, until it has thickened slightly and the flavors have melded together.
   • Season with salt and black pepper to taste. For a smoother sauce, you can use an immersion blender to blend it directly in the pot.
2. 2

   Cook the Bratwurst

   • While the sauce is simmering, heat a skillet or grill pan over medium-high heat. You can add a small amount of oil if your pan is not non-stick.
   • Place the bratwurst in the hot pan. Be careful not to pierce the casings to keep the juices inside.
   • Cook for 10-12 minutes, turning the sausages every few minutes, until they are golden brown on all sides and cooked through. The internal temperature should reach 160°F (71°C).
   • Remove the bratwurst from the pan and let them rest for a minute.
3. 3

   Assemble and Serve

   • Slice the cooked bratwurst into 1-inch (2.5 cm) thick pieces.
   • Divide the sliced sausage among four serving plates or bowls.
   • Generously ladle the warm curry ketchup sauce over the sausage slices.
   • Garnish by dusting the remaining 0.5 tablespoon of curry powder over the top.
   • Serve immediately with french fries (Pommes Frites) or a crusty bread roll (Brötchen).