CURRYWURST

By Peggie

A quick and easy currywurst recipe that will bring back memories of Germany. Smoky, spicy and a little sweet - it's perfect over bratwurst.

Ingredients

• Bratwursts
• 1 cup of Tomato Ketchup
• 1/4 teaspoon of Baking Soda (sounds weird but trust me)
• 4 – 5 teaspoons of Mild Curry Powder
• 2 teaspoons of Smoked Paprika
• 1 teaspoon of Onion Powder
• 1/8 – 1/4 teaspoons of Cayenne Pepper
• 2 teaspoons of Worcestershire Sauce
• 4 tablespoons of Beef Broth
• 2 (or more) tablespoons of Water

Details

Preparation time 5mins
Cooking time 15mins

Preparation

Step 1

Put 1 cup of tomato ketchup in a small saucepan and heat on medium low. When ketchup is warmed through, add baking soda and stir continuously until foaming subsides. Ketchup should look normal again.

Reduce heat to low. Add remaining ingredients, through to water and stir until combines. Let it simmer on the stow for 5 - 10 minutes to meld flavours.

Serve warm over sliced bratwurst with crusty bread or fries as a side.


Serve with a crusty roll or bread to mop up any extra sauce on the plate. Also, fries. Both potato and sweet potato fries taste great with this.

Leftover sauce keeps well for several days in the fridge.


Notes
– You can easily sub the beef broth for veggie broth to make this a vegetarian dish.
– Feel free to omit the cayenne pepper completely if you don’t like a lot of spice.
– If you don't have smoked paprika, using liquid smoke and sweet paprika should work.
– If you don’t have any (or want any) paprika, this recipe should still work without it.