1 Tbsp Spirits & Spice Curry Sunflower Oil
½ cup chopped yellow onion
1 small clove garlic
1 ½ Tbsp Spirits & Spice A Tale of Two Cities Curry
1 Tbsp sweet paprika
⅛ ground cloves
⅛ tsp ground cinnamon
1 cup ketchup
1 Tbsp tomato paste
5 Tbsp vegetable or chicken broth
1 Tbsp apple cider vinegar
1 Tbsp honey
1 tsp quality Worcestershire sauce
1 tsp sugar
¼ tsp Spirits & Spice Dill Pickle Mustard
½ tsp salt
⅛ tsp freshly ground black pepper
pinch of Spirits & Spice Leapin' Lizards (optional, for more heat)
4 German bratwursts
extra Spirits & Spice A Tale of Two Cities Curry for sprinkling
Crispy bread rolls or buns for serving
- Heat the Curry Sunflower Oil in a small saucepan and cook the onions just until soft and translucent. Do not brown them. Add the garlic and cook for another minute. Add the A Tale of Two Cities Curry, paprika, cloves and cinnamon and cook for 30 seconds. Add all remaining ingredients and bring to a simmer. Reduce the heat to medium, cover and simmer for 15 minutes, stirring occasionally. Use an immersion blender or transfer to a blender and puree until smooth. Let the mixture cool completely and then refrigerate for a day before using to allow time for the flavors to meld.
- Makes 1 1/2 cups. The curry ketchup will keep for up to a month in the fridge.
- HOW TO MAKE CURRYWURST:
- If the sausages are not pre-cooked, first poach them in lightly simmering water. The next step is to grill/fry them to finish them off.
- You can either grill or pan-fry the sausages.
- The important thing is to cook them until they develop a thick and crispy browned outer crust. (So, if you're pan-frying, be sure to use enough oil.) Some currywurst stands also cut vertical slits along the currywurst to prevent them from bursting open while cooking and then the sausages are sliced along the lines into bite-sized chunks before serving.
- To serve, slice the wursts vertically into bite-sized pieces, top with some curry ketchup, and sprinkle with A Tale of Two Cities Curry. Serve with French fries or a crispy bread roll.