Currywurst with Baked Dill Wedge Fries

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When a bratwurst meets a deep and flavorful currywurst sauce, an epic combination is born.

Yield 1 c curry sauce

Prep Time10

Cook Time30

Total Time40

Course: Dinner

Cuisine: German

Servings: people

Calories: 670kcal

Author: Sarah | Curious Cuisiniere

Preheat oven to 450F.
Cut potatoes into wedges. Place wedges in a large bowl, add oil, dill and salt. Toss to coat.
Place seasoned wedges on an aluminum foil lined baking sheet and bake 30 minutes, stirring half-way through, until potatoes are crisp and tender.

In a medium soup pot, heat 2 quarts of water to boiling. Drop the whole tomatoes into the water and boil for 1 minute. Remove the tomatoes from the water, place on a wire rack, and let them cool to touch. When the tomatoes are cool, peel them and discard the skins.
Place the peeled tomatoes in the bowl of your food processor. Process until pureed.
Heat the butter in a large, non-stick frying pan. Add the onion and mix until well coated. Add 1 tablespoon water and cover the pan. Cook over medium heat until the onions begin to caramelize, 5 min, stirring occasionally.
Add the tomato puree, curry powder, and paprika to onions. Mix well. Add the sugar and red wine vinegar. Bring the mixture to a simmer and simmer, uncovered, over medium heat until thick, 10 min.
Remove the sauce from the pan to a bowl and wipe the pan out slightly.
Add the bratwurst to the pan and cook, covered, until firm (5-7 min). Remove cooked brats from pan and slice into rounds. Return rounds to the pan, cover in the curry sauce and simmer, 5 min, over medium low heat.