Currywurst with Baked Dill Wedge Fries

Name: Currywurst with Baked Dill Wedge Fries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 people
Ingredients: 3 large baking potatoes; 1 Tbsp oil; 2 tsp Dill; 1 tsp salt; 1 lb tomatoes; 1 tsp salted butter; 1 onion; 2 Tbsp curry powder; 1 Tbsp paprika; 3 Tbsp sugar; 2 Tbsp red wine vinegar; 1 lb bratwurst

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Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
4 people
Calories
670 kcal
Course
Dinner
Cuisine
German

Currywurst with Baked Dill Wedge Fries

John House

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When a bratwurst meets a deep and flavorful currywurst sauce, an epic combination is born.Yield 1 c curry sauce

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Ingredients

Servings

For the Potatoes

3 large baking potatoes
1 Tbsp oil
2 tsp Dill
1 tsp salt

For the Sauce

1 lb tomatoes, whole, cored (with stem spot taken out)
1 tsp salted butter
1 onion, diced fine
2 Tbsp curry powder
1 Tbsp paprika
3 Tbsp sugar
2 Tbsp red wine vinegar

Can’t forget the brats!

1 lb bratwurst

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Instructions

For the Potatoes

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.

For the Currywurst

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 Tbsp 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.

Nutrition Information

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Calories 670kcal (34%) Carbohydrates 62.1g (21%) Protein 22.2g (44%) Fat 38.7g (60%) Saturated Fat 12.4g (62%) Cholesterol 86mg (29%) Sodium 1579mg (66%) Fiber 6.7g (27%) Sugar 15.3g (31%)