Currywurst pan

Ingredients for 6 servings:

• 800 g bratwurst, with or without intestines
• 3 large beefsteak tomatoes
• 200 g bell pepper(s), red
• 200 g shallot(s)
• 3 cloves garlic
• 1 tbsp paprika powder, sweet
• 1 tsp chili flakes without seeds
• 1 tbsp, heaped paprika paste, mild
• 1 tbsp, heaped tomato paste
• 1 tbsp honey, spicy
• 10 cl Madeira
• 10 cl soy sauce, dark (naturally brewed)
• 2 tbsp, heaped curry powder, mild
• some clarified butter for frying

Instructions

Working time approx. 30 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 5 minutes

without the addition of artificial additives

Cut the sausage into 2 cm pieces, peel and roughly chop the tomatoes, clean and dice the shallots and garlic cloves, and portion out the remaining ingredients and set aside. In a wok or frying pan, fry the shallots and garlic with a little fat, paprika powder, and chili flakes. After about 5 minutes, add the honey, paprika and tomato paste, and the roughly chopped tomatoes, and sweat or caramelize. It’s okay if a little bit of browning occurs, as this will give the curry sauce a good flavor. Add a little liquid if the mixture is too thick. Stir in the Madeira, soy sauce, and curry powder, and remove the pan from the heat. Blend the curry sauce in a mixing bowl using a hand blender until smooth. This way the children won’t see the shallots and onions, which they don’t like to eat anyway. Now fry the sausage sticks in a pan, adding a little more fat, until golden brown. Finally, add the curry sauce and simmer for another 10 minutes over low heat. The currywurst goes well with fresh French fries, fried potatoes, or baguette.