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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is my adaptation of currywurst. It's always a hit with sauerkraut in my house! Yummy! Ingredients:
1 tablespoon vegetable oil |
1 onion, minced |
1 (6 ounce) can tomato paste |
3 tablespoons water |
1/4 cup brown sugar |
1/2 teaspoon salt |
1/4 teaspoon ground cumin |
1/4 teaspoon dry mustard |
1/4 teaspoon ground cinnamon |
1/8 teaspoon ground cloves |
2 tablespoons cider vinegar |
1 tablespoon vegetable oil |
3 tablespoons curry powder |
1 tablespoon sweet hungarian paprika |
2 cups ketchup |
1 cup water |
4 beer bratwursts |
Directions:
1. Heat the oil in a skillet over medium heat. Cook the onion in the hot oil until soft, but do not brown.
2. Combine the tomato paste, 3 tablespoons water, brown sugar, salt, cumin, mustard, cinnamon, cloves, and vinegar in a pot over medium heat; simmer 2 minutes; stir in the cooked onion. Mix together 1 tablespoon vegetable oil, curry powder, Hungarian paprika, ketchup, and 1 cup water in a bowl; stir into tomato paste mixture; simmer another 2 minutes.
3. Cook the bratwurst in a large skillet over medium heat until browned. Pour the sauce into the skillet with the bratwurst. Reduce heat to low and cook until sausages reach an internal temperature of 165 degrees F (75 degrees C), about 10 minutes.
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