Apple Curry Sauce Currywurst with Double-Fried Pommes

Method

1. Peel the potatoes, cut them into 1 cm batons and soak in cold water for 30 min. Washing off the surface starch stops them sticking together and makes them crisper. Drain and dry them completely on a clean tea towel; any water left on them makes the oil spit violently.

   Add in this stepFloury potatoes (russet type) 400 g

2. Heat the oil in a 16 cm saucepan on medium heat and cook the finely chopped onion, garlic and coarsely grated apple (skin on) for 5 min, until soft and sweet-smelling.

   Add in this stepOil for the sauce 1 tbspOnion 60 gGarlic cloves 1Tart apple 60 g

   medium heat

3. Turn down to medium-low heat and add about four-fifths of the curry powder, the smoked paprika, cayenne and tomato paste. Stir for 1 min to wake up the spices.

   Add in this stepCurry powder 1.6 tspSmoked paprika 1 tspCayenne pepper 1 pinchTomato paste 1 tbsp

   medium-low heat

4. Add the passata, apple juice, brown sugar, vinegar and Worcestershire sauce and simmer on low heat for 15 min. Blend with a stick blender until velvety smooth and season with half the salt. If it's too thick, add water a spoonful at a time. Keep it warm on the lowest heat.

   Add in this stepTomato passata 150 mlApple juice 60 mlBrown sugar 1½ tspApple cider vinegar 1½ tspWorcestershire sauce 1 tspFlaky salt to taste

   low heat

5. Fill a deep, heavy pot no more than half full with the frying oil and heat on medium heat to 150–160 °C (without a thermometer: a wooden chopstick dipped in should give a slow stream of small bubbles). Lower the potatoes in gently with a spider in 2 batch(es), frying each for 5 min, until cooked through but barely coloured. Drain on a rack. Never leave the oil unattended, keep a lid close by, and if it catches fire, cover it with the lid; never use water.

   Add in this stepSunflower oil for deep-frying 1½ L

   medium heat

6. Melt the butter in a 24 cm frying pan and cook the sausages on medium heat for 10 min, rolling them so they turn deep brown all over. They're done when the centre reaches 72 °C or shows no pink when cut.

   Add in this stepPork bratwurst 2Butter 10 g

   medium heat

7. Turn the oil up to medium-high heat and bring it to 180 °C, then fry the potatoes again in 2 batch(es), 2 min 30 sec each, until deep golden and they rustle when lifted. Shake off the oil, tip into a bowl and toss with the rest of the salt. Don't crowd the pot: if the oil temperature drops, the chips go soggy.

   Add in this stepFlaky salt to taste

   medium-high heat

8. Slice the sausages diagonally into 1.5 cm pieces and plate them beside the chips. Pour over plenty of warm sauce and dust with the remaining curry powder. Add a dollop of mayonnaise to the chips for Berlin's classic Pommes rot-weiss (red and white).

   Add in this stepCurry powder 0.4 tspMayonnaise 2 tbsp