Currywurst

1. 1
   prep

   Prep the bratwurst and aromatics.

   1.Pat the bratwurst dry with paper towels.

   2.Finely chop the onion and mince the garlic cloves.
2. 2
   fry · ~10 min

   Brown the sausages.

   1.Heat oil in a large skillet over medium heat until shimmering.

   2.Add bratwurst and cook, turning occasionally, until browned on all sides and cooked through (8-10 min).

   3.Transfer sausages to a plate and set aside.

   TIPDon't prick the sausages — they will lose juices and dry out. Let the natural casing hold moisture.
3. 3
   saute · ~6 min

   Build the sauce base.

   1.Add chopped onion to the same skillet and sauté until soft and translucent (4-5 min).

   2.Add minced garlic and sauté until fragrant (30 sec).

   3.Add tomato paste and cook, stirring constantly, until darkened slightly (1 min).

   TIPCooking the tomato paste deepens its sweetness and removes any raw acidity.
4. 4
   simmer · ~7 min

   Simmer the curry ketchup sauce.

   1.Stir in ketchup, water, 1 tablespoon curry powder, smoked paprika, sugar, worcestershire sauce, and salt.

   2.Bring to a gentle simmer, then reduce heat to low.

   3.Cook, stirring occasionally, until sauce thickens slightly (5-7 min).

   TIPThe sauce should coat the back of a spoon. If too thick, add a splash of water.
5. 5
   fry · ~2 min

   Slice and finish the bratwurst.

   1.Slice each bratwurst into thick diagonal rounds while still warm.

   2.Return sliced sausages to the skillet with the sauce and toss gently to coat every piece.

   3.Cook together for 1-2 minutes until everything is heated through.
6. 6
   garnish

   Finish with a generous dusting of curry powder and serve.

   1.Transfer currywurst to a serving plate.

   2.Sprinkle the remaining 1 tablespoon curry powder generously over the top.

   3.Serve immediately with french fries or crusty bread.

   TIPThe final raw curry powder dusting is essential — it gives currywurst its signature aromatic hit.

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