dinner · dairy-free
Skillet currywurst
Browned bratwurst sliced and served in a warm sauce of ketchup, tomato paste and curry powder sharpened with cider vinegar. This German street-food favorite comes together in one skillet.
- Time
- 25min
- Steps
- 5
Ingredients
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Allergens
None of the major allergens appear in the ingredient names.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Heat the oil in a skillet and cook the bratwurst, turning often, until the centers reach 71°C (160°F). Move them to a clean board.
-
2
Lower the heat and stir the ketchup, tomato paste, curry powder and cider vinegar into the same pan, adding a splash of water to loosen it.
-
3
Simmer for 3 to 4 minutes, scraping up the browned bits, until the sauce is thick and glossy.
-
4
Slice the sausages into rounds, return them to the pan and toss to coat.
-
5
Serve hot with the sauce spooned over.
