This Currywurst Recipe Is Perfect For Oktoberfest | The Good Stuff with Mary Berg

bratwurst

🥗Healthier: chicken sausage

💰Cheaper: pork sausage

Chicken sausage reduces fat while maintaining flavor.

curry powder

🥗Healthier: homemade spice blend

💰Cheaper: cumin and turmeric

Homemade blends can be lower in sodium.

ketchup

🥗Healthier: tomato sauce

💰Cheaper: homemade tomato puree

Tomato sauce has less sugar than commercial ketchup.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier with good fats.

Drizzle vegetable oil into a pan.

Brown the bratwurst in the pan until nice and brown.

Slice an onion thinly while the bratwurst is browning.

Sweat some onions in a separate pan with a little oil.

Add ground cumin, smoked paprika, ground turmeric, and mustard seeds to the onions.

Cook the spices for about 5 minutes to build flavor.

Stir in curry paste and cook for a bit longer.

Add ketchup to the spice mixture.

Pour in vegetable broth to thin out the ketchup mixture.

Stir and let the mixture reduce for about 15 minutes.

Use an immersion blender to blend the sauce until smooth.

Remove the bratwurst from the pan and add them back to the pan with the onions.

Add the sliced onions to the bratwurst in the pan.

Optionally add bay leaves to the mixture.

Pour in beer and bring to a simmer with the bratwurst.

Cover and let cook for 15 minutes, or keep on low heat to hold warm.

Serve the bratwurst with the curry ketchup sauce on top.

Prepare frozen French fries as a side.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens