Currywurst & Pommes

Prep: Peel and finely dice the Onion. Cut the Potatoes into evenly sized fries, then rinse and soak them in cold water for 20–30 minutes to remove excess starch; drain and pat dry before cooking.

Make the curry sauce: Heat 1–2 tablespoons of Neutral Oil in a saucepan over medium heat, add the diced onion and sauté until translucent, about 5 minutes.

Stir in the Tomato Paste and cook for 1–2 minutes to deepen the flavor, then add the Tomato Ketchup and Water to loosen the sauce.

Season the sauce with Curry Powder, Sweet Paprika and a pinch of Hot Paprika for heat; finish with Apple Cider Vinegar, Sugar, and salt and pepper to taste — use Salt and Black Pepper. Bring to a gentle simmer and cook 10–15 minutes until slightly thickened, then adjust seasoning.

Cook the pommes: Toss the dried fries with a little oil, spread in a single layer on a baking sheet and roast in a hot oven (220°C / 425°F) for 25–35 minutes, turning once, until golden and crisp. (Alternatively, deep- or double-fry in hot oil until crisp.)

Pan-fry the sausages: Heat a splash of oil in a skillet over medium-high heat and cook the German Bratwurst until evenly browned and cooked through, about 8–10 minutes, turning occasionally. Remove from the pan and slice into bite-sized pieces.

To serve: Arrange the fries on a plate, place the sliced bratwurst alongside or on top, and spoon generous amounts of the curry sauce over the sausage. Sprinkle an extra pinch of curry powder if desired.

Make a quick dip: Stir a small spoonful of Mayonnaise with a pinch of curry powder and a little salt for a creamy curry mayo to serve with the pommes.