Ingredients with Measurements:
- 4 large bratwurst sausages
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1/4 cup diced onion
- 1/4 cup diced green bell pepper
- 1/4 cup diced red bell pepper
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh cilantro
- 1/2 cup ketchup
- 1/4 cup water
- 1 tablespoon honey
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1/2 cup diced tomatoes
Special equipment needed:
- Grill or grill pan
- Food processor or blender
Step-by-step instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a small bowl, combine breadcrumbs and milk. Let sit for 5 minutes.
3. In a large bowl, mix together onion, green bell pepper, red bell pepper, garlic, curry powder, salt, black pepper, parsley, cilantro, and breadcrumb mixture.
4. Cut a lengthwise slit in each sausage, being careful not to cut all the way through.
5. Stuff each sausage with the breadcrumb mixture, pressing gently to fill the cavity.
6. Grill sausages for 10-12 minutes, turning occasionally, until cooked through.
7. While sausages are cooking, make the curry-tomato jam. In a food processor or blender, combine ketchup, water, honey, apple cider vinegar, smoked paprika, cayenne pepper, cinnamon, ginger, allspice, cloves, and diced tomatoes. Pulse until smooth.
8. Transfer curry-tomato jam to a small saucepan and heat over medium heat until warmed through.
9. Serve stuffed currywurst with curry-tomato jam.
Time:
Preparation time: 20 minutes
Cooking time: 12 minutes
Temperature:
Grill or grill pan: medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 480
Fat: 24g
Saturated Fat: 8g
Cholesterol: 60mg
Sodium: 1670mg
Carbohydrates: 49g
Fiber: 3g
Sugar: 23g
Protein: 18g
Substitutions for ingredients:
- Bratwurst sausages can be substituted with any type of sausage.
- Breadcrumbs can be substituted with panko breadcrumbs or crushed crackers.
- Green and red bell peppers can be substituted with any color bell pepper.
- Fresh parsley and cilantro can be substituted with dried herbs.
- Ketchup can be substituted with tomato sauce or tomato paste.
- Honey can be substituted with maple syrup or agave nectar.
- Apple cider vinegar can be substituted with white vinegar or red wine vinegar.
Variations:
- Add diced jalapeno or serrano peppers to the stuffing mixture for extra heat.
- Use a different type of sausage, such as chorizo or Italian sausage.
- Top the stuffed currywurst with sauerkraut or pickled onions.
- Serve the curry-tomato jam as a dipping sauce for fries or chicken nuggets.
Tips and tricks:
- Be careful not to overstuff the sausages, as they may burst on the grill.
- If using wooden skewers, soak them in water for 30 minutes before grilling to prevent them from burning.
- Make the curry-tomato jam ahead of time and store in the refrigerator for up to 1 week.
Storage instructions:
Leftover stuffed currywurst can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat stuffed currywurst in the microwave or oven until warmed through. Reheat curry-tomato jam on the stove over low heat, stirring occasionally.
Presentation ideas:
Serve stuffed currywurst on a platter with the curry-tomato jam on the side. Garnish with chopped fresh parsley or cilantro.
Garnishes:
Chopped fresh parsley or cilantro
Pairings:
- German potato salad
- Coleslaw
- Grilled corn on the cob
- Beer
Suggested side dishes:
- Sweet potato fries
- Grilled vegetables
- Garlic bread
Troubleshooting advice:
- If the sausages burst on the grill, remove them from the heat and finish cooking them in the oven.
- If the curry-tomato jam is too thick, add a splash of water to thin it out.
Food safety advice:
- Make sure the sausages are cooked to an internal temperature of 160°F to ensure they are safe to eat.
- Store leftover stuffed currywurst in the refrigerator within 2 hours of cooking.
Food history:
Currywurst is a popular street food in Germany, consisting of a grilled or fried sausage topped with curry ketchup. It was invented in Berlin in 1949 by Herta Heuwer, who mixed ketchup with curry powder and Worcestershire sauce to create a new sauce for sausages.
Flavor profiles:
Savory, spicy, sweet
Serving suggestions:
Serve stuffed currywurst with a side of German potato salad and a cold beer for a classic German meal.
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Region: German