Ingredients with Measurements:
- 4 bratwurst sausages
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon curry powder
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon coriander
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup ketchup
- 1/4 cup water
- 1/4 cup apple cider vinegar
- 1 tablespoon brown sugar
- 1/2 cup plain Greek yogurt
- 1 tablespoon hot sauce
- 1 tablespoon chopped fresh parsley
Special equipment needed:
- Grill or grill pan
- Small mixing bowl
- Whisk
Step-by-step instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a small mixing bowl, whisk together Greek yogurt, hot sauce, and chopped parsley. Set aside.
3. In a large skillet, heat vegetable oil over medium heat. Add chopped onion and minced garlic, and sauté until softened, about 5 minutes.
4. Add curry powder, paprika, cumin, coriander, cayenne pepper, salt, and black pepper to the skillet. Stir to combine and cook for 1-2 minutes until fragrant.
5. Add ketchup, water, apple cider vinegar, and brown sugar to the skillet. Stir to combine and bring to a simmer. Cook for 5-10 minutes until the sauce has thickened.
6. Grill bratwurst sausages for 5-7 minutes per side until cooked through.
7. Serve grilled bratwurst sausages with the spicy yogurt sauce and curry ketchup.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Grill or grill pan: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 450
- Fat: 28g
- Carbohydrates: 24g
- Protein: 24g
Substitutions for ingredients:
- Bratwurst sausages can be substituted with any type of sausage.
- Greek yogurt can be substituted with sour cream or mayonnaise.
- Hot sauce can be substituted with any type of hot sauce or chili paste.
Variations:
- Add sliced bell peppers and onions to the skillet for a vegetable currywurst.
- Use a different type of curry powder for a different flavor profile.
- Substitute the ketchup with tomato sauce or tomato paste for a less sweet curry ketchup.
Tips and tricks:
- Make the curry ketchup ahead of time and store it in the refrigerator for up to 1 week.
- Grill the sausages over indirect heat to prevent flare-ups and ensure even cooking.
- Serve with a side of fries or potato salad for a classic German meal.
Storage instructions:
- Leftover currywurst can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat leftover currywurst in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve currywurst on a plate with the spicy yogurt sauce and curry ketchup drizzled over the top.
- Garnish with chopped fresh parsley or cilantro.
Pairings:
- Serve with a cold beer or German-style lager.
Suggested side dishes:
- French fries
- Potato salad
- Coleslaw
Troubleshooting advice:
- If the curry ketchup is too thick, add more water to thin it out.
- If the sausages are not cooked through, finish cooking them in the oven at 350°F for 10-15 minutes.
Food safety advice:
- Cook sausages to an internal temperature of 160°F to ensure they are safe to eat.
- Store leftover currywurst in the refrigerator and discard any leftovers that have been sitting at room temperature for more than 2 hours.
Food history:
- Currywurst is a popular street food in Germany, particularly in Berlin. It was invented in 1949 by Herta Heuwer, who mixed ketchup and curry powder to create a sauce for grilled sausages.
Flavor profiles:
- Currywurst is a savory and slightly sweet dish with a spicy kick from the curry ketchup and spicy yogurt sauce.
Serving suggestions:
- Serve currywurst with a side of fries or potato salad for a classic German meal.
- Pair with a cold beer or German-style lager.
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Region: German