Currywurst

Ingredients

For 4 servings

• •1 c. à soupe vegetable oil
• •1 small onion finely chopped
• •2 c. à soupe light brown soft sugar
• •2 c. à soupe medium curry powder
• •2 c. à café sweet smoked paprika
• •2 c. à café onion powder
• •2 c. à café balsamic vinegar
• •500 ml passata
• •100 ml apple juice
• •250 ml beef stock
• •1 c. à soupe English mustard
• •2 c. à soupe Worcestershire sauce
• •2 c. à soupe tomato ketchup
• •0.5 c. à café bicarbonate of soda
• •4 bratwurst sausages

Method

1. 1.Heat the oil in a deep frying pan over a medium heat. Add the onion and a pinch of salt, and cook for 8-10 mins until the onion is beginning to soften. Stir in the sugar, curry powder, paprika and onion powder and cook for 3-4 mins, until fragrant.
2. 2.Pour in the balsamic, passata, apple juice and stock, then add the mustard, Worcestershire sauce and ketchup. Bring to a simmer and cook for 15-20 mins until bubbling and reduced. Add the bicarbonate of soda and let it bubble, then stir in well. Season to taste and blitz the sauce using a hand blender or spoon into a blender.
3. 3.Meanwhile, cook the bratwurst according to pack instructions then thickly slice and arrange on a serving platter. Spoon the sauce over the top to serve.