Name: EFK Currywurst
Yield: 4 servings
Ingredients: 4 large bratwurst or mild pork sausages; 1 tbsp neutral oil; 1 tsp curry powder, for finishing; For the curry sauce:; 1 tbsp neutral oil; 1/2 small yellow onion, finely diced; 1 cup ketchup; 1/2 cup crushed tomatoes; 1 tbsp curry powder; 1 tsp sweet paprika; 1 tbsp apple cider vinegar; 1 tbsp brown sugar; 1 tsp Worcestershire sauce; 1/4 cup water; Pinch cayenne, optional; Salt, to taste

Directions

1. For the sauce, heat oil in a saucepan and cook onion 5 minutes until soft. Stir in ketchup, tomatoes, curry powder, paprika, vinegar, brown sugar, Worcestershire, water and cayenne if using.
2. Simmer gently 15–20 minutes until glossy and slightly thickened. Blend smooth if desired; season with salt.
3. Meanwhile, brown the bratwurst in a skillet over medium heat, turning often, until cooked through. Fresh pork/beef sausage must reach 160°F.
4. Rest sausage 3 minutes, slice into bite-size pieces, spoon over the warm curry sauce and finish with a light dusting of curry powder. Serve with fries or bread.

Equipment

Wüsthof IKON Chef’s Knife; Asahi Hi-Soft cutting board; small saucepan; de Buyer skillet; wooden spoon; instant-read thermometer

Food safety & storage

Fresh pork/beef sausage must reach 160°F. Keep sauce and cooked sausage hot for serving or refrigerate within 2 hours.

EFK Currywurst

Ingredients

Directions

Equipment

Food safety & storage

Keep something good cooking.