How to Make Currywurst

02

Step-by-step method

1. 01
   

   Temper the sausages

   Take the bratwurst out of the refrigerator about 15 minutes before cooking to cook them more evenly. Use fresh and thick pork sausages, not thin breakfast sausages.

2. 02
   

   Cut and soak potatoes

   Peel the potatoes if you want smooth-finish fries, or leave the skin on after washing them well. Cut them into uniform sticks of about 1 cm, rinse them with cold water until it runs almost clear, and soak them for at least 20 minutes.

3. 03
   

   Sauté onion and garlic

   Heat 1 tablespoon of vegetable oil in a medium saucepan over medium heat. Add the onion and cook for 4 to 5 minutes, stirring frequently, until it is soft and translucent, without browning. Add the garlic and cook for about 30 seconds, until fragrant.

4. 04
   

   Toast the spices

   Add the curry powder and sweet paprika. Stir for about 30 seconds to heat them in the oil and release their aroma.

5. 05
   

   Add the liquids

   Add the passata, ketchup, Worcestershire sauce, apple vinegar, brown sugar, broth, salt, and pepper. Mix well and bring the mixture to a gentle simmer.

6. 06
   

   Reduce the sauce

   Reduce the heat and cook the sauce uncovered for 15 to 20 minutes, stirring occasionally. It should be thicker, shiny, and concentrated, but still fluid to cover the sausage. If it thickens too much, add a small amount of broth.

7. 07
   

   Adjust the flavor

   Taste the sauce before adding more seasonings. If you want a more intense curry flavor, add the curry gradually; maintain the balance between acidity, sweetness, and spices without adding new ingredients.

8. 08
   

   Brown the bratwurst

   Heat a large skillet or griddle over medium heat and add a little of the measured oil if necessary. Cook the sausages for 10 to 12 minutes, turning them regularly, until they are browned on the outside and fully cooked.

9. 09
   

   Check the temperature

   Check that the center of the pork sausages reaches 71 °C or 160 °F. Do not rely solely on the exterior color, especially if they are thick.

10. 10
    

    Rest and slice

    Transfer the bratwurst to a board and let them rest for 2 minutes. Then, cut them diagonally into bites, keeping the pieces relatively thick to preserve their juiciness.

11. 11
    

    Briefly coat with sauce

    If desired, return the pieces to the skillet with a tablespoon of sauce for a moment. Do not overcook them to avoid losing texture.

12. 12
    

    Fry the potatoes first

    Drain the potatoes and dry them very well with clean kitchen towels. Heat the neutral oil to 150 °C or 300 °F in a deep and heavy pot. Fry the potatoes in small batches for 5 to 6 minutes, until they are pale and tender. Remove them to a rack or paper towels and let them rest for several minutes.

13. 13
    

    Brown and season potatoes

    Raise the oil temperature to 180 °C or 350 °F. Fry the potatoes again in batches for about 3 to 4 minutes, until they are golden and crispy. Drain them and season them immediately with ½ teaspoon of salt.

14. 14
    

    Fry safely

    Do not fill the pot with oil more than half of its capacity and keep the handle oriented away from the edge of the stove. Make sure the potatoes are well dried before introducing them into the hot oil.

15. 15
    

    Assemble and serve

    Place the sliced bratwurst in a shallow dish or container. Generously cover with the hot curry sauce and serve the crispy potatoes on the side to preserve their texture.