Currywurst

Preparation

1. 01

   Preparation

   Peel the potatoes and cut into thin fry-shaped sticks. Place in a bowl of cold water and soak for 10 minutes, then drain and pat thoroughly dry with paper towels.

2. 02

   Warming over low heat

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

3. 03

   Deep frying at 170°C

   Heat the sunflower oil to 170°C in a deep pot. Fry the fries in two batches for 5–6 minutes. When golden and crispy, remove with a slotted spoon and transfer to paper towels. Season with the remaining salt while still hot.

4. 04

   frying over medium heat

   Melt the butter in a wide skillet over 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 cutting board and cut into bite-sized pieces approximately 2 cm thick. The cut surfaces should be even and uniform.

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 teaspoon of curry powder in a thin layer over the sauce. Finally, season with black pepper. Serve immediately with the French fries alongside.