serves
4
prep
10 minutes
cook
15 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
15
minutes
difficulty
Easy
level
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Ingredients
- 1 tbsp vegetable oil
- 1 onion, diced
- 2 clove garlic, minced
- Good pinch salt
- 1 tsp mustard powder or prepared yellow mustard
- 2 tsp paprika
- 2 tbsp yellow curry powder
- ½ cup dark brown sugar
- 2 tsp Worcestershire sauce
- ¼ cup white wine vinegar
- 1 cup ketchup
- 4 links pre-cooked fine grind German bratwurst such as Weisswurst, Bavarian bratwurst, Bockwust, Knockwurst
- 1 tbsp vegetable oil
To serve
- Pinch curry powder
- Hot chips (optional)
Instructions
- Add vegetable oil, diced onions, garlic and salt to a medium saucepan over medium heat. Saute for 4-5 minutes or until the onions have begun to soften.
- Stir in the mustard powder, paprika, curry powder, cook it for a few minutes to toast the spices. Add brown sugar, Worcestershire sauce, white wine vinegar and ketchup. Bring up to the boil, reduce the heat and simmer for 5 minutes. Once the sauce has cooked, blend until smooth.
- Meanwhile, fry the sausages in a hot frying pan with oil for 4-5 minutes or until the outside has browned and they’ve warmed through. Slice into rounds
- Spoon the sauce over the sausages, sprinkle over a pinch of curry powder. Serve with a side of chips.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
