Currywurst
Ingredients
For the curry sauce:
- 4 tablespoons olive oil
- 1 small yellow onion, finely chopped
- 1 ½ tablespoons light brown sugar
- 1 tablespoon mild curry powder, plus more for sprinkling
- 1 teaspoon ground sweet paprika
- 1 (2-inch) cinnamon stick
- 1 small dried chile de árbol
- 2 tablespoons tomato paste
- 1 (14-ounce) can diced tomatoes with their juices
- ¾ cup vegetable stock
- 2 tablespoons apple cider vinegar or white wine vinegar
- Kosher salt, to taste
For the sausages:
- 6 to 8 fresh bratwurst sausages, knockwurst sausages or hot dogs
- 1 tablespoon neutral oil, such as canola or vegetable
- French fries, for serving (optional)
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Nutritional Information
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Nutritional analysis per serving (4 servings)
443 calories; 39 grams fat; 10 grams saturated fat; 0 grams trans fat; 23 grams monounsaturated fat; 4 grams polyunsaturated fat; 13 grams carbohydrates; 3 grams dietary fiber; 7 grams sugars; 10 grams protein; 39 milligrams cholesterol; 728 milligrams sodium
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Note: The information shown is DiningAndCooking.com’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.Powered by DiningAndCooking.com -
Preparation
- Prepare the currywurst ketchup: In a large skillet, heat 1 tablespoon olive oil over medium. Add the onion and sauté, stirring occasionally, until softened, about 5 minutes. Add the brown sugar and cook, stirring occasionally, until the onion is caramelized, about 5 minutes. Stir in 1 tablespoon curry powder, paprika, cinnamon and chile and cook until just fragrant, about 1 minute. Stir in the tomato paste, then add the chopped tomatoes and their juices, stock and vinegar. Cook, stirring occasionally, until thickened, 10 to 15 minutes.
- Discard the cinnamon stick and chile de arbol, then transfer tomato mixture to a blender and purée until smooth. Blend in the remaining 3 tablespoons olive oil in a steady stream. Season to taste with salt. (This makes about 2 cups of sauce.)
- Meanwhile, using the tines of a fork, lightly poke a few holes in the skin of the sausages on all sides to allow air to escape as the sausages cook. Heat the neutral oil in a large skillet over medium heat. Add the sausages and pan-fry, rotating until lightly browned on all sides, about 8 to 10 minutes, depending on what type of sausage you select. Let rest for 5 minutes.
- Slice the sausages on an angle into thick coins, if desired, and divide the sausages among the plates. Transfer the curry sauce to a squeeze bottle and drizzle on top of the sausages (alternately, you can simply drizzle the curry sauce on top using a spoon). Sprinkle with additional curry powder, if desired, and serve with French fries.
Dining and Cooking