“What the hell is a Bratty Wagon?” I hear you all cry.
Well, this recipe comes straight from Germany; specifically, from the Hohne Royal Artillery army base where my step-dad was based in the 1980s.
Every week, Wolfgang the Bratwurst man would wait outside the base with his ‘Bratty Wagon’ and serve Currywurst mit pommes.
Though Wolfgang is sadly no longer with us, his recipe for authentic Currywurst lives on!
Serve the below with fries and peas. Danke!
- 1 large onion
- 1 tbsp vegetable oil
- 150ml hot water
- 2 tsp mild curry powder (or hot curry powder if you like it spicy)
- ½ tsp smoked paprika
- ¼ tsp hot chilli powder
- 200ml tomato ketchup
- 4 Bratwurst sausages (yes, they do have to be Bratwursts)
- Chop the onion very finely and fry in saucepan on a low heat with the oil until it is softened, not browned.
- Add the hot water, curry powder, smoked paprika and chilli powder. Stir and bring to the boil. Once boiling, turn down to a low simmer.
- Stir in the tomato ketchup and simmer gently for around 10 minutes. While you are doing this, fry your sausages, and cook your chips and peas.
- Just before the sausages are done, make around 9 slices on the outside curve of each sausage, but be careful not to go all the way through. Then fry again for a few more minutes until they are crispy.
- If your sauce is a little too thick, stir in a tablespoon of hot water until it is the consistency of thin tomato ketchup.