Berlin Currywurst with Oven Fries

Name: Berlin Currywurst with Oven Fries
Total time: 45 min
Yield: 4 servings
Cuisine: German & Austrian
Ingredients: 4 bratwurst; 2 lb russet potatoes, cut into fries; ½ small onion, minced; 1½ tbsp curry powder, plus more to dust; 1½ cups ketchup; 3 tbsp oil; 2 tsp sweet paprika; 1 tbsp brown sugar; 1 tsp cider vinegar; ½ tsp salt; ¼ cup water

LunchGerman & Austrian45 minServes 4685 kcal18 g protein

Photo: Superbass · CC BY-SA 4.0 · source

Seared bratwurst sliced into coins and smothered in a warm, tangy curry-ketchup sauce, with crispy oven fries: Berlin's favorite street-food lunch.

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Ingredients

4 bratwurst
2 lb russet potatoes, cut into fries
½ small onion, minced
1½ tbsp curry powder, plus more to dust

From your pantry: 1½ cups ketchup, 3 tbsp oil, 2 tsp sweet paprika, 1 tbsp brown sugar, 1 tsp cider vinegar, ½ tsp salt, ¼ cup water.

Instructions

Heat the oven to 450°F. Toss the fries with 2 tbsp oil and the salt, spread on a sheet pan and roast, flipping once, until crisp and golden, 30 to 35 minutes.
Meanwhile soften the onion in the remaining 1 tbsp oil in a small saucepan over medium heat, 3 to 4 minutes. Stir in the curry powder and paprika for 30 seconds until fragrant.
Add the ketchup, brown sugar, vinegar and water and simmer gently, stirring, until thick and glossy, 8 to 10 minutes.
Sear the bratwurst in a skillet over medium heat, turning, until browned and 160°F inside, 12 to 15 minutes. Slice into ½-inch coins.
Pile the sausage on plates, spoon over the hot sauce, dust with a little more curry powder and serve with the fries.

Tip: Simmer the brats in water for 8 minutes before searing if they're thick; they cook through evenly and brown in half the time.