Berlin-Style Currywurst

Charmaine Lu -
  • 1 tbsp oil
  • 1 chopped onion
  • 2 tbsp brown sugar
  • 2 tbsp curry powder
  • 2 tsp smoked paprika
  • 2 tsp onion powder
  • 2 tsp balsamic vinegar
  • 500ml tomato passata
  • 100ml apple juice
  • 250ml beef stock
  • 1 tbsp mustard
  • 2 tbsp spicy tomato ketchup
  • 2 tbsp Worcestershire sauce
  • ½ tsp bicarbonate of soda
  • 4 large bratwurst sausages
  • Fry the onion in the oil for 8 mins or until softened. Stir in the sugar, paprika, curry powder and onion powder, and cook for 3 mins more. Add the apple juice, stock, balsamic vinegar and passata, then stir through the mustard, Worcestershire sauce and ketchup.
  • Bring the sauce to a simmer and cook for 15 mins to reduce by about half. Add the bicarbonate of soda, bubble for 3 mins more, then season to taste and blitz with a hand blender until smooth. Meanwhile, cook the bratwurst according to package instructions. Cut into bite-sized chunks and arrange on serving plates, then spoon generous amounts of the sauce over the top. Serve with bread, and enjoy!
40 mins
4 serving