Bratwurst with Curry Ketchup
Currywurst
Originally from Berlin, this German fast-food-favorite can be found in the snack bars of almost any city. Why not make it your new favorite?
Ketchup
- 1 tablespoon vegetable oil
- 1 small yellow onion, peeled and finely chopped
- 1 (14 ½ -ounce) can whole peeled tomatoes, drained
- 1 tablespoon brown sugar
- ½ cup cider vinegar
- pinch of powdered mustard
- pinch of ground allspice
- pinch of ground cloves
- pinch of ground mace
- pinch of ground cinnamon
- ½ bay leaf
- salt and freshly milled black pepper
Sausage
- 1 tablespoon vegetable oil
- 4 large fresh sausages, preferably bratwurst
- mild to medium curry powder
- For the ketchup, heat the oil in a small saucepan and sauté the onion until translucent. Add the tomatoes and the sugar, vinegar, mustard, allspice, cloves, mace, cinnamon and bay leaf. Simmer uncovered, for 45 minutes, or until a thick paste forms. Remove the bay leaf and puree the sauce. Season with salt and pepper and cool. The sauce can be kept refrigerated for 3 to 4 weeks.
- For the sausage, heat the oil in a large skillet. Saute the sausages until cooked through and browned, turning them frequently. Top each sausage with the sauce and sprinkle with a pinch of curry powder.
Source: Nadia Hassani: “Spoonfuls of Germany” (Hippocrene Books, 2004)