Currywurst

Ingredients

• 4 bratwurst sausages (about 500g)
• 1 tbsp neutral oil
• For the sauce: 1 onion, finely chopped
• 1 tbsp neutral oil
• 400g passata
• 3 tbsp tomato puree
• 3 tbsp white wine vinegar
• 2 tbsp soft brown sugar
• 2 tbsp mild curry powder
• 1 tsp sweet paprika
• 0.5 tsp ground cumin
• 0.5 tsp cayenne pepper
• 100ml water
• 0.5 tsp salt
• 1 tbsp extra curry powder, for dusting
• Chips and mayonnaise, to serve

Before you cook

• Chop the onion as finely as you can, because the sauce should be smooth rather than chunky.
• Measure the curry powder, paprika, cumin and cayenne into a small bowl.
• Have the passata, puree, vinegar and sugar to hand.

Steps

1. Heat a tablespoon of oil in a saucepan over medium heat.
2. Cook the onion for 8 minutes until it is completely soft and starting to turn gold.
3. Add the tomato puree and the bowl of spices and fry them for 90 seconds, stirring, until the mixture darkens and smells toasted.
4. Pour in the passata, vinegar, sugar, water and salt.
5. Simmer the sauce uncovered for 15 minutes, stirring occasionally, until it thickens to the consistency of ketchup.
6. Blend the sauce smooth with a stick blender if you want the classic street-stall texture.
7. Taste and adjust the balance, it should be clearly sweet, clearly sour and gently hot.
8. Heat the remaining oil in a frying pan over medium heat.
9. Fry the bratwurst for 8 to 10 minutes, turning them often, until they are browned all over and cooked through.
10. Lift the sausages onto a board and cut them into 2cm slices on a slight angle.
11. Pile the slices into shallow bowls and spoon the hot sauce over them.
12. Dust each portion heavily with the extra curry powder and serve with chips and mayonnaise.