Currywurst
German currywurst with pan-fried sausage and a thick sweet-and-sour tomato sauce, generously dusted with curry powder.
Ingredients
- bratwurst4 pcs
- onion1 pcs
- vegetable oil2 tbsp
- curry powder2 tsp
- cayenne pepper0.25 tsp
- tomato paste3 tbsp
- ketchup200 g
- apple juice100 ml
- apple cider vinegar2 tsp
- salt1 to taste
- black pepper1 to taste
Instructions
Finely chop the onion. Heat 1 tbsp oil in a saucepan, add the onion and sauté for 2 minutes until soft. Stir in 1 tsp curry powder and the cayenne pepper, and cook for 30 seconds.
Add the tomato paste, stir, and fry for about 1 minute to cook off the raw taste.
Pour in the ketchup and apple juice, then add the apple cider vinegar. Bring the sauce to a boil and simmer over low heat for 5 minutes. If you like, blend until smooth, then season with salt and pepper.
Meanwhile, heat 1 tbsp oil in a frying pan. Fry the bratwursts over medium heat for 10–15 minutes, turning regularly, until evenly browned and heated through.
Slice the sausages into rounds about 2 cm thick and arrange on plates. Spoon over the hot sauce.
Sprinkle each portion with the remaining curry powder and serve immediately, traditionally with french fries or a bread roll.
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