Currywurst

Preparation

1. 01

   Preparation

   Peel the potatoes and cut into thin batons. Place in a bowl of cold water and soak for 10 minutes, then drain and pat dry thoroughly with kitchen paper.

2. 02

   Warming over low heat

   In a small saucepan, combine the tomato ketchup, 1 tsp curry powder, Worcestershire sauce, caster sugar, water and ½ tsp salt. Heat gently over a low heat, stirring constantly, for 5 minutes. The sauce will thicken and become glossy.

3. 03

   Deep-frying at 170°C

   In a deep pan, heat the sunflower oil to 170°C. Fry the potato sticks in two batches for 5-6 minutes. When golden and crisp, remove with a slotted spoon and drain on kitchen paper. Season with the remaining salt while still hot.

4. 04

   frying over a medium heat

   Melt the butter in a wide frying pan over a medium heat. Cook the Bratwurst sausages for approximately 8–10 minutes, until evenly browned on all sides. The outer casing should be golden-brown and lightly crisp.

5. 05

   chopping

   Transfer the fried sausages to a chopping board and cut into bite-sized pieces approximately 2 cm thick. The cut surfaces should be neat and even.

6. 06

   serving

   Arrange the sausage pieces neatly on a white plate. Pour the warm curry sauce generously over the top. Sprinkle the remaining 1 tsp curry powder in a thin layer over the sauce. Finally, season with black pepper. Place the chips alongside and serve immediately.