BAVARIAN CURRYWURST

By Lsweetnell

Experiment with the curry/paprika mixture to find the taste you prefer. This is not meant to be hot, just spicy and flavorful.

Ingredients

• Liquids:
• Bratwursts
• 1 cup of Tomato Ketchup
• 1/4 teaspoon of Baking Soda (sounds weird but trust me)
• 4 – 5 teaspoons of Mild Curry Powder
• 2 teaspoons of Smoked Paprika
• 1 teaspoon of Onion Powder
• 1/8 – 1/4 teaspoons of Cayenne Pepper (optional)
• 2 teaspoons of Worcestershire Sauce
• 4 tablespoons of Beef Broth
• 2 (or more) tablespoons of Water

Details

Adapted from thekitchenmaus.com

Preparation

Step 1

Variations:

– You can easily sub the beef broth for veggie broth and use vegan Worcestershire sauce to make this a vegetarian dish. While I haven’t tried it yet, I really feel like this sauce would go great on vegetarian sausages too.

– I use a full 5 teaspoons of curry powder because I feel that gives it the best flavor. Using 4 is tasty too, though.

– Feel free to omit the cayenne pepper completely if you don’t like a lot of spice. 1/4 definitely gives it a solid kick. Mild curry powder already has a minor, teeny kick on its own.

– If you can’t get or don’t want to invest in smoked paprika, I’m thinking that using liquid smoke and sweet paprika would work. I specifically used smoked paprika for that smokiness. I wouldn’t be surprised if once you start using this spice, you’ll always want it on hand. It’s expensive, if you don’t nab when it’s on sale, but it’s really wonderful.

– If you don’t have any (or want any) paprika, this recipe should still work without it. Actually I prefer more paprika and less curry.