Good grief, the job switch was more time consuming than expected. Paperwork sure, but then there are all the going away lunches, dinners and endless questions. All this within the same organization.
Anyway, back to the Currywurst.
Now that we have the Curry Ketchup and “bread”, all that’s left to do is prepare those sausages. Having never purchased Bratwursts before I was surprised how many varieties there were. I picked up the veal and pork versions to sample the difference.
- 5 Pork Bratwurst
- 5 Veal Bratwurst
- 1 Onion, sliced
- 2-3 Bell Peppers, sliced
- 4 C Beer
- 1 T Liquid Smoke
- 1 T Red Pepper Flakes
- 1 T Whole Black Peppercorns
- 1/4 C Coconut Sugar
- 1/4-1/2 C Apple Cider Vinegar
The question of which beer was easy for me since I only had two at home. Abita Brewery’s “Andygator” which is loosely a Pilsner and Clown Shoes’ “Rexx”, which is a Red Ale aged in Bourbon Barrels. I’m not sure either really adds too much taste to the mix considering the liquid smoke and red pepper flakes.
In a large, deep straight-sided pan add brats, beer, liquid smoke, peppercorns, red pepper flakes, onion and bell peppers. Bring to a boil then lower the heat to low. Simmer for 15-20 minutes making sure the brats stay submerged in the liquid. Remove brats, drain them a little, then either grill or pan-fry for 15 minutes. Remove to a plate, cover with aluminum foil and let rest for 10 minutes.
Add vinegar and sugar to beer mixture, stir, let simmer for another 15 minutes. Use a slotted spoon to remove the pepper and onions, picking out any peppercorn stowaways.
To assemble just plop a brat onto the bread then top with a little of the pepper-onion combo and some curry ketchup.
The flavours here are really good – sweet and spicy with a vinegary bite and salty overtones from the brats. The curried cauliflower bread was awkward to handle once the juices from the brats and veggies started to saturate but a knife and fork cured that problem.
I saved a little of each beer to sample with the meal. Definitely the Andygator was better, smoothing out the stronger flavours in the pickled onion-pepper mix. The Rexx was like using a 20-pound sledgehammer to push in a thumbtack. When I get to Germany later this year. I’ll find out what the Germans drink with this meal 🙂