Currywurst
This is a dish built for speed and impact. You aren't aiming for subtle layers; you are aiming for the sharpness of the spice cutting through the richness of the pork.
Texture is the defining characteristic.
Do not boil the sausage. You want the casing to snap when you bite it, which only happens if you sear it in a hot pan.
- heavy-bottomed skillet
- small saucepan
- tongs
- chef's knife
What goes in.
- 2pork bratwursts, pre-cooked
- 1 cuptomato passata or ketchup
- 1 tbspcurry powder (mild or medium)
- 1 tspworcestershire sauce
- 1 tspsugar
- 1/2 tspsmoked paprika
- 1 tbspneutral oil
Cracking the casing
Keep the heat medium-high and turn the sausages frequently. You are looking for a deep, golden-brown blistered skin all the way around before you ever slice them.
The method.
Build the sauce
In a small saucepan, combine the passata, sugar, Worcestershire sauce, and half of the curry powder. Simmer over low heat for 10 minutes until thickened.
Sear the sausages
Heat the oil in your skillet. Add the whole sausages and cook, turning occasionally, until the casing is dark and crisp, about 6-8 minutes.
Slice
Remove sausages from the pan. Let them rest for 60 seconds, then slice into 1-inch thick rounds on a bias.
Assemble
Arrange the slices on a plate, pour the warm sauce over the center, and dust the entire plate with the remaining curry powder.
Other turns to take.
Spicy Version
Add a teaspoon of cayenne pepper or finely minced chili to the sauce while it simmers.
With Fries
Serve alongside double-fried potato wedges topped with a dollop of mayonnaise.
When it doesn't go to plan.
If using raw bratwurst, simmer them in water for 5 minutes first to ensure they are cooked through before searing.
Don't skimp on the final dusting of curry powder; it provides the aromatic punch that balances the sugar in the tomato base.
If the sauce is too thick, thin it with a tablespoon of water or a splash of apple cider vinegar.
The ones that keep coming up.
Should I skin the sausage?
No. The casing provides the snap that defines a proper currywurst.
Can I use ketchup instead of passata?
Yes, but reduce the sugar significantly, as ketchup is already quite sweet.
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