Currywurst
This is my version of the popular German street food, currywurst. Bratwurst sausages are browned and then simmered in a rich, aromatic sauce made with tomato paste, ketchup, curry powder, and warm spices like cinnamon and cloves. It's a consistently popular meal in my home, especially when served with sauerkraut. The entire dish comes together in just 40 minutes.
Ingredients
- 1 tablespoon vegetable oil
- 1 onion, minced
- 1 (6 ounce) can tomato paste
- 3 tablespoons water
- 0.25 cup brown sugar
- 0.5 teaspoon salt
- 0.25 teaspoon ground cumin
- 0.25 teaspoon dry mustard
- 0.25 teaspoon ground cinnamon
- 0.125 teaspoon ground cloves
- 2 tablespoons cider vinegar
- 1 tablespoon vegetable oil
- 3 tablespoons curry powder
- 1 tablespoon sweet Hungarian paprika
- 2 cups ketchup
- 1 cup water
- 4 beer bratwursts
Method
- Warm the oil in a skillet. Add the minced onion and cook until softened, ensuring it does not take on any colour.
- In a separate pot, combine the tomato paste, 3 tablespoons water, brown sugar, salt, cumin, dry mustard, cinnamon, cloves, and cider vinegar. Heat for 2 minutes before adding the cooked onion. In a bowl, mix 1 tablespoon vegetable oil, curry powder, sweet Hungarian paprika, ketchup, and 1 cup water, then stir this into the tomato mixture. Let it simmer for another 2 minutes.
- In a large skillet, cook the beer bratwurst until nicely browned. Pour the prepared sauce over the sausages. Lower the heat and continue cooking until the bratwurst reach an internal temperature of 165 degrees F (75 degrees C), which should take about 10 minutes.
Nutrition (per serving)
Calories610 kcal
Fat36 g
Sugars47 g
Protein18 g
Sodium2762 mg
Recipe details
CategoryMain course
Cuisinegerman
AuthorPERPIGILLIUM
