Currywurst Melt Toastie

Method

1. Put the ketchup, about four-fifths of the curry powder, the smoked paprika and honey into a small pan and warm on low heat for 1 min, stirring. When it bubbles at the edges and smells of curry, turn off the heat; heating takes away the raw, dusty taste of the spice. Slice the red onion very thinly.

   Add in this stepTomato ketchup 3 tbspCurry powder ¾ tspSmoked paprika 1 pinchHoney 1 tsp

   low heat

2. Split each sausage in half lengthwise and press it lightly flat with your palm. Heat the oil in a 24 cm frying pan, lay the sausages cut side down and cook on medium heat for 6 min, turning, until golden and cooked through with no pink inside.

   Add in this stepNeutral oil 1 tspPork bratwurst or other thick sausage 2

   medium heat

3. Spread one side of each bread slice thinly with butter and lay them buttered side out. On the bottom slice, layer cheddar, sausage, curry ketchup, red onion and mozzarella, then close with the second slice, buttered side up.

   Add in this stepSandwich bread or sourdough (1.5 cm slices) 4Butter, softened 20 gCheddar (sliced or grated) 40 gGrated low-moisture mozzarella 60 gRed onion 30 g

4. Wipe the pan with kitchen paper and cook the sandwiches on medium-low heat in 1 batch(es). Cover and cook the first side for 3 min, then flip, pressing with a spatula, and cook the second side for 3 min. They're done when deep golden and the cheese is oozing out of the sides. Too high a heat burns the bread before the cheese melts.

   medium-low heat

5. Rest for 1 minute, cut diagonally, dust with the rest of the curry powder and scatter with chopped chives. Eat warm, pulling the cheese as you go.

   Add in this stepCurry powder ¼ tspChives 3 g