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Bratwurst with Curry Sauce (Currywurst )

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Bratwurst with Curry Sauce (Currywurst )

30 mins total
10 mins prep

Recipe Filed Under
Pork, Spice, Tomato, German, Barbecue & Grilling, Easy, 30 Minute, 10 Minute, Quick, Appetizer, Main Dish, Cookout

Provided By: Steven Raichlen

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Today, currywurst turns up throughout Germany (and beyond). Theres even a special machine for slicing the sausage into perfect coin-shaped rounds. Most currywurst comes cooked in a frying pan or in a grill pan, but occasionally youll find a vendor who grills the sausage over charcoal. If you do, youre in for a treat. Of course, no one will tell you exactly how the secret sauce is made. Heres my best guess.

Ingredients

Serves:

2 tablespoons vegetable oil

1/4 cup very finely minced white onion

1 teaspoon mustard seeds or dry mustard

1 tablespoon curry powder

1/2 teaspoon freshly ground black pepper

1/4 teaspoon freshly grated nutmeg

1/4 teaspoon anise seed

1 cup ketchup, preferably Heinz

4 weisswurst or other cooked or uncooked white veal sausages (about 11/2 pounds total)

Toothpicks, for serving

Directions

Heat 1 tablespoon of the oil in a medium-size saucepan over medium heat. Add the onion and mustard seeds and cook until the onion just begins to brown, 3 to 4 minutes. Stir in the curry powder, pepper, nutmeg, and aniseed and cook until fragrant, about 1 minute. Stir in the ketchup and let the sauce simmer gently until thick and richly flavored,3 to 5 minutes. The curried tomato sauce can be made several days ahead of time but it should rewarmed before serving.

Set up the grill for direct grilling and preheat it to high. If you are using uncooked sausage, leave one-third of the grill bare for a safety zone.

When ready to cook, brush and oil the grill grate. Arrange the sausages on the hot grate about inch apart. Grill the sausages until they are crusty and brown on all sides, and cooked through, 2 to minutes per side for cooked sausage; 8 to 10 minutes per side for uncooked sausage. In the event a flare-up, move the sausage to the safety zone.

Transfer the grilled sausages to a cutting board. Cut each sausage crosswise into ¼-inch-thick slices. Mound the sausage slices in shallow bowls, one sausage per person, and spoon the curried tomato sauce on top. Serve with toothpicks.