CURRY KETCHUP
This spiced ketchup is ubiquitous in Germany, where it's slathered onto currywurst (sausage). It's popular in cities with German roots like Philadelphia and Portland, OR.
Provided by Food Network Kitchen
Categories condiment
Time 15m
Yield about 1 1/2 cups of curry ketchup
Number Of Ingredients 11
Steps:
- Heat the oil in a medium saucepan over medium heat. Add the onion and cook, stirring frequently, until softened without browning, about 5 minutes. Stir in the garlic and cook until softened, about 1 minute. Add the curry powder, paprika, mustard powder and salt and stir to evenly coat. Add the cider vinegar and Worcestershire, stirring with a wooden spoon to scrape up any browned bits. Stir in the ketchup and sugar, then bring to a boil and remove from the heat.
- Transfer the ketchup mixture to a blender along with 2 tablespoons water and blend until smooth, adding 1 more tablespoon water if too thick.
QUICK CURRY KETCHUP RECIPE
Steps:
- Place ketchup in a mixing bowl with the curry powder and ground black pepper.
- Combine ingredients to a smooth well-blended condiment.
- Use or store for later. To store, place plastic wrap over the bowl and keep in the fridge until you need it.
Nutrition Facts : Calories 310 kcal, Carbohydrate 71 g, Protein 5 g, Fat 2 g, SaturatedFat 1 g, Sodium 2183 mg, Fiber 5 g, Sugar 52 g, UnsaturatedFat 2 g, ServingSize 1 serving
QUICK CURRY KETCHUP
This authentic German currywurst sauce recipe was given to me by a friend who owned a beer hall in Berlin. Serve this over bratwurst and sprinkle with a little more curry powder to make it an authentic currywurst.
Provided by Anonymous
Categories Side Dish Sauces and Condiments Recipes
Time 15m
Yield 4
Number Of Ingredients 4
Steps:
- Combine ketchup and applesauce in a saucepan over medium heat. Cook until mixture begins to simmer, 3 to 5 minutes. Stir in tomato paste and curry powder until well combined. Heat for 1 more minute.
Nutrition Facts : Calories 89.4 calories, Carbohydrate 23 g, Fat 0.3 g, Fiber 1.2 g, Protein 1.4 g, Sodium 701.9 mg, Sugar 20.3 g
CURRY KETCHUP
Steps:
- Cook 1/4 cup minced onion in a saucepan with 1 tablespoon butter until soft, 3 minutes. Add 1 teaspoon each curry powder and paprika and a pinch of cayenne; cook until toasted, 1 minute. Add 1 cup ketchup and 1/2 cup water; simmer until thick, about 25 minutes.
SUNNY'S CURRYWURST WITH QUICK-PICKLED PEPPERS AND ONIONS AND SUNNY'S CURRY KETCHUP
Sunny says, "Some of my first memories of grilling - and hot dogs to be specific - were in Germany using bratwursts and shoving them in chewy, crusty bread called 'brotchen.' Currywurst is a famed dish there served with cooked and sliced bratwurst covered with a spicy-sweet curry ketchup sauce. This is my version of the dish that's summer- and grill-ready!"
Provided by Sunny Anderson
Categories main-dish
Time 2h40m
Yield 6 servings
Number Of Ingredients 29
Steps:
- In a large pan with straight sides, or in a pot, add the bratwurst links, beer, liquid smoke, red pepper flakes, whole black peppercorns, garlic, onion, all of the bell peppers and a nice pinch of salt. Bring to a boil, and then lower to a simmer for 15 minutes. Flip and nudge the bratwursts if they stick out above the liquid as they cook.
- Brush a grill with oil, then heat the grill to medium-high. Remove the bratwursts from the liquid and place on the grill. Cook 15 minutes, turning every 5 minutes to brown and blacken all sides (don't worry about the concave side). Remove from the grill and allow to rest under aluminum foil for 10 minutes.
- Preheat the oven to 150 degrees F.
- Meanwhile, add the sugar and vinegar to the pan with the cooked peppers and onions. Stir into the beer mixture until the sugar dissolves. Simmer for 15 minutes.
- Warm the buns or bread in the oven for 5 to 10 minutes, depending on the bread.
- Slice each bratwurst into 1/2-inch discs and place inside the warmed bread. Using tongs, grab and shake any excess liquid off the quick-pickled peppers and onions, then top each bratwurst with an equal amount. Top that with a nice and hefty dollop or two of Sunny's Curry Ketchup.
- Place the tomatoes, garlic, onion, cinnamon stick, ginger, star anise, sugar, curry powder, allspice, peppercorns, a pinch of salt, corn syrup and vinegar in a stock pot over medium heat. Bring to a boil, and then lower to a light simmer. Use a potato masher or wooden spoon to mash down and break up the tomatoes as it heats up.
- Cover and simmer on low for 45 minutes, stirring occasionally. Uncover and cook 45 minutes more to evaporate and thicken while stirring occasionally. Remove the cinnamon stick, anise pod and ginger. Using an immersion blender or a stand blender (slightly cool?), blend until smooth. Pour into an airtight container and refrigerate overnight or until cool. Taste and if needed, add vinegar 1/2 teaspoon at a time to balance the sweetness.
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