I was a little bit leery about this too – brats and ketchup and curry powder over fries?
Still, I had to try it, and, you know what?
This may very well be my new fave way to serve brats now!
The flavors all just blended together well and the sliced, cooked brats brought the sauce together.
So, let’s try some currywurst! Apparently, popular street food in Germany, and brought to my attention by allrecipes.com.
First things first, though… there are all sorts of different curry blends out there, my fave is Vadouvan French, but you may prefer another. Visit a good spice place and see what they have to offer.
•1 lb uncooked bratwurst links
•3 tbsp water
•1 tbsp olive oil
•2 cups diced onion and celery
•2 cups ketchup
•1/2 cup chicken stock
•1/4 cup packed brown sugar
•4 tbsp red wine vinegar
•1 tbsp Sherry Peppers Sauce*
•2 tbsp curry powder
•2 tbsp paprika
*No Sherry Peppers Sauce? No Problem! Simply add a bit of decent sherry (none of that “cooking” stuff) and a dash or three of your fave hot sauce, to taste.
Add the water to a large skillet along with the bratwursts.
Cover the pan and cook over medium heat for ten minutes.
Turns the brats over, cover the pan and cook for another 15 minutes or so, until the brats are nicely browned and cooked through.
Remove the brats from the pan, slice into chunks, and set aside.
Add the olive oil to the skillet and warm over medium heat before adding the diced onion and celery.
Note: you can just use diced onion, but I had some of this onion/celery combo from the market (best $6 I’ve ever spent!) leftover from Thanksgiving, so went with that.
Cook the onion/celery blend until tender and lightly browned, seven to ten minutes.
Stir in the chicken stock, vinegar, brown sugar, ketchup, Sherry Peppers Sauce, curry, and paprika and bring to a boil.
Reduce heat and simmer, uncovered, for ten minutes, until the sauce has reduced and thickened a bit.
Stir in the sliced brats and heat through.
Serve over fries.