Oma’s Currywurst with Homemade Curry Ketchup

Method8 steps

1. 1

   Step 1: For the homemade base ketchup, put the entire 170 g can of concentrated tomato paste, the separate quarter-cup base honey, half-cup white wine vinegar, half-teaspoon base salt, quarter-teaspoon base onion powder and three tablespoons base water in a small saucepan. Mix them together.

   Uses All 170 g concentrated tomato paste · ¼ cup (60 ml) base-ketchup honey · ½ cup (120 ml) white wine vinegar · ½ tsp (3 g) base-ketchup salt · ¼ tsp (0.6 g) base-ketchup onion powder · 3 tbsp (45 ml) base-ketchup water

2. 2

   Step 2: Bring the complete base-ketchup mixture to a simmer over medium heat, stirring constantly. Simmer for about 5 minutes, or until it is as thick as you like, stirring so it does not catch.

   Simmer homemade base ketchup · 5 minUses The complete mixed base ketchup

3. 3

   Step 3: Let the cooked base ketchup cool. Measure exactly 1 cup (240 ml) of this actual cooled ketchup into a bowl for the curry sauce. Keep any remaining base ketchup in a separate covered container in the fridge.

   Uses The actual simmered base ketchup, cooled before measuring

4. 4

   Step 4: To the measured cup of homemade ketchup, add all the selected 4–5 teaspoons mild curry powder, half-to-one teaspoon chili powder (½–1 tsp), half-teaspoon curry-sauce onion powder, pinch of ground cloves, two teaspoons sweet paprika, separate two teaspoons curry-sauce honey, Worcestershire sauce and one teaspoon curry-sauce water. Mix thoroughly. Keep the sausage and finishing curry powder separate.

   Uses Only the measured 1 cup (240 ml) homemade ketchup; keep any excess separate · 4–5 tsp mild curry powder for sauce · ½–1 tsp chili powder for sauce · ½ tsp (1.15 g) curry-sauce onion powder · 1 pinch ground cloves · 2 tsp (4.5 g) selected sweet paprika · 2 tsp (10 ml) separate curry-sauce honey · 2 tsp (10 ml) ordinary Worcestershire sauce

5. 5

   Step 5: Cover the complete mixed curry ketchup and refrigerate for at least 12 hours to let the flavours blend. If it is too thick when ready to serve, stir in the separate additional water a little at a time until it pours as you like.

   Initial 12-hour refrigerated sauce hold · 720 minUses All the actual mixed curry ketchup · Additional thinning water only if needed

6. 6

   Step 6: When the sauce has completed its refrigerator hold, pan-fry the fully cooked German bratwurst in enough olive oil for the skins to become crisp and the sausages to be hot throughout. Follow any product reheating instructions; if using leftover cooked sausage, reheat to 74°C (165°F). Keep the pan oil separate from the sauce.

   Uses The actual fully cooked bratwurst supply being served · Only enough olive oil to crisp the selected sausages

7. 7

   Step 7: Cut the hot, crisp cooked sausages into thick bite-size slices. Spoon over the prepared chilled curry ketchup as desired and sprinkle with the separate additional curry powder. Retain any unused sauce covered in the fridge.

   Uses The actual hot cooked sausages · Only the actual prepared curry ketchup used for serving · Additional curry powder to sprinkle, as desired

8. 8

   Step 8: Serve the finished currywurst with optional ready Brötchen or ready cooked French fries. The sauce recipe is intended for four servings; the source leaves the amount of bratwurst and sides to you.

   Uses The completed currywurst being served · Optional ready bread rolls, as desired · Optional ready cooked fries, as desired