CURRYWURST

Currywurst image

This is my adaptation of currywurst. It's always a hit with sauerkraut in my house! Yummy!

Provided by PERPIGILLIUM

Categories World Cuisine Recipes European German

Time 40m

Yield 4

Number Of Ingredients 17

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Ingredients

1 tablespoon vegetable oil
1 onion, minced
1 (6 ounce) can tomato paste
3 tablespoons water
¼ cup brown sugar
½ teaspoon salt
¼ teaspoon ground cumin
¼ teaspoon dry mustard
¼ teaspoon ground cinnamon
⅛ teaspoon ground cloves
2 tablespoons cider vinegar
1 tablespoon vegetable oil
3 tablespoons curry powder
1 tablespoon sweet Hungarian paprika
2 cups ketchup
1 cup water
4 beer bratwursts

Steps:

Heat the oil in a skillet over medium heat. Cook the onion in the hot oil until soft, but do not brown.
Combine the tomato paste, 3 tablespoons water, brown sugar, salt, cumin, mustard, cinnamon, cloves, and vinegar in a pot over medium heat; simmer 2 minutes; stir in the cooked onion. Mix together 1 tablespoon vegetable oil, curry powder, Hungarian paprika, ketchup, and 1 cup water in a bowl; stir into tomato paste mixture; simmer another 2 minutes.
Cook the bratwurst in a large skillet over medium heat until browned. Pour the sauce into the skillet with the bratwurst. Reduce heat to low and cook until sausages reach an internal temperature of 165 degrees F (75 degrees C), about 10 minutes.

Nutrition Facts : Calories 609.8 calories, Carbohydrate 60.9 g, Cholesterol 69.2 mg, Fat 35.7 g, Fiber 4.9 g, Protein 18 g, SaturatedFat 10.7 g, Sodium 2761.8 mg, Sugar 47.3 g