Currywurst
62kcal0.8g protein2.5g fat10.6g carbs*Estimates computed from the ingredient list; cost uses average US supermarket prices. Not a substitute for packaging measurements or your receipt.
sometimes contains gluten, dairy, egg, peanut, tree nut, sesame, soy, shellfish, fish — check the label
Restrictions
Sometimes contains — check the labelgluten (bratwurst, curry powder) · dairy (bratwurst) · egg (bratwurst) · peanut (bratwurst) · tree nut (bratwurst) · sesame (bratwurst) · soy (bratwurst) · shellfish (bratwurst) · fish (bratwurst)Some brands have it, some do not. The recipe cannot tell, so this is the one you check yourself.
Diets
Vegetarian · checkVegan · checkPescatarian · checkNo pork · checkNo alcohol · check
Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.
Ingredients
Servings:
| 6 unit | bratwurst |
| 1 cup | ketchup |
| 2 tbsp | tomato paste |
| 2 tbsp | curry powder |
| 1 tsp | paprika |
| ½ cup | water |
| 1 tbsp | neutral oil |
Steps
- simmer10 minsauce smooth and glossyCombine ketchup, tomato paste, most of the curry powder, paprika and water and simmer until the raw tomato-paste taste disappears. Keep the sauce pourable; currywurst should be coated, not buried under thick tomato paste.
- sear12 minsausages browned and cooked throughBrown the bratwurst over moderate heat until the casing is crisp and the center is cooked through. Turn frequently enough for even color without using heat so high that the casing burns before the sausage is hot.
- prep2 minbite-size slicesLet the sausages stand briefly, then slice into bite-size pieces. Cutting after browning preserves more juice than slicing raw sausage and frying all of its cut surfaces.
- top2 minserve hotSpoon the hot curry sauce over the sliced sausage and dust with the remaining curry powder. Serve immediately so the sausage retains its browned exterior beneath the sauce.