Currywurst

🔥 Prep

• Measure out 100 ml ketchup and place in a small bowl.
• Measure out 1 tbsp curry powder and 1 tsp paprika; combine with the ketchup.
• Prepare 2 bratwurst sausages, prick each lightly with a fork to prevent bursting.

🔥 Cook

• 1. Fill a saucepan with enough water to cover the bratwurst and bring to a boil over high heat.
• 2. Add the bratwurst and simmer for 10 minutes until cooked through.
• 3. Remove the bratwurst with tongs, pat dry with paper towels, and set aside.
• 4. Heat a skillet over medium-high heat and add a drizzle of oil (optional).
• 5. Place the bratwurst in the skillet and fry for 5-7 minutes, turning frequently, until the skin is golden brown.
• 6. Transfer the bratwurst to a cutting board and slice into bite-sized pieces (~1 cm thick).
• 7. In the same skillet, reduce heat to medium, add the ketchup mixture (100 ml ketchup + 1 tbsp curry powder + 1 tsp paprika) and stir for 2 minutes until fragrant.
• 8. Add the sliced bratwurst back to the skillet, toss to coat, and cook for an additional 1 minute to heat through.
• 9. Taste and adjust seasoning if needed; keep warm.

🔥 Serve

• Plate the currywurst on a paper-lined tray or plate.
• Sprinkle an extra pinch of curry powder and paprika over the top for extra flavor.
• Serve with classic German sides such as pommes frites (French fries) or a fresh bread roll.
• Optional: offer a side of mustard or extra ketchup for dipping.