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My review
Currywurst
PERPIGILLIUM
"This is my adaptation of currywurst. It's always a hit with sauerkraut in my house! Yummy!"
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Ingredients
40 m servings 610 calsOriginal recipe yields 4 servings
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Directions
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- Heat the oil in a skillet over medium heat. Cook the onion in the hot oil until soft, but do not brown.
- 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.
- 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.
Nutrition Facts
Per Serving: 610 calories; 35.7 g fat; 60.9 g carbohydrates; 18 g protein; 69 mg cholesterol; 2762 mg sodium. Full nutrition
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Reviews
Read all reviews 4Most helpful
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10/22/2008
Sadly this is not the recipe I submitted. It has been changed significantly. There was even ketchup added, not an ingredient that was even in the original submission. I emailed several times to ...
11/1/2009
I see that the person who submitted this recipe said it wasn't her original recipe, but I have to say that I tried this anyway and loved it! We're big bratwurst fans but I was sick of just grill...
1/2/2008
Loved this and can also use plain pork sausages as the whole dish is flexible to do this, my kids loved it
1/11/2017
I read the reviews and left out the ketchup due to what the recipe submitter said. Honestly I didn't care for the cinnamon or cloves in the sauce and the tomato paste was a bit overpowering. I m...