How to make it
5 steps. Take it one step at a time.
Heat 1/2 tablespoon of vegetable oil
Heat 1/2 tablespoon of vegetable oil in a small saucepan over medium heat. Add the diced onion and sauté for about 3-5 minutes until translucent and soft.
5 minAdd 1 tablespoon of curry powder and the smoked paprika
Add 1 tablespoon of curry powder and the smoked paprika to the onions. Toast the spices for 1 minute until fragrant.
1 minStir in the tomato ketchup, balsamic vinegar, honey, and cayenne pepper
Stir in the tomato ketchup, balsamic vinegar, honey, and cayenne pepper. Reduce heat to low and simmer for 5-10 minutes, stirring occasionally. If the sauce is too thick, add a splash of water.
10 minHeat the remaining 1/2 tablespoon of oil
While the sauce simmers, heat the remaining 1/2 tablespoon of oil in a frying pan over medium-high heat. Fry the Bratwurst sausages for 8-10 minutes, turning frequently, until browned and cooked through (internal temperature of 160°F (71°C)).
10 minSlice the cooked sausages
Slice the cooked sausages into bite-sized rounds. Arrange on a plate, pour the warm sauce generously over the top, and dust with the remaining 1 tablespoon of curry powder.
A little kitchen wisdom
For the most authentic experience, use a high-quality German Bratwurst (veal or pork). The sauce should be slightly sweet, tangy, and have a noticeable kick from the curry powder. Traditionally served with fries (Pommes) or a hard bread roll.
