Berlin Currywurst

Method

1. Chop the onion very finely. Heat the oil in a small 16 cm saucepan on medium heat and cook the onion for 4 min, until soft and pale golden.

   Add in this stepNeutral oil (e.g. sunflower) 1 tbspOnion 60 g

   medium heat

2. Turn down to medium-low heat and add about three-quarters of the curry powder, the paprika and the tomato paste. Stir for 1 min; as soon as the spices smell strongly, move on, because burnt spices taste bitter.

   Add in this stepCurry powder 1⅛ tspSweet paprika 1 tspTomato paste 1 tbsp

   medium-low heat

3. Stir in the ketchup, water, honey, vinegar and Worcestershire sauce and simmer on low heat for 8 min, stirring now and then so it doesn't catch. It's ready when it coats the back of a spoon. Blend with a stick blender if you like it smooth, and season with salt.

   Add in this stepTomato ketchup 5 tbspWater 80 mlHoney (or sugar) 1 tspApple cider vinegar 1 tspWorcestershire sauce ½ tspSalt to taste

   low heat

4. Heat a thin film of oil in a 24 cm frying pan and cook the sausages on medium heat for 10 min, turning every 1–2 minutes so they brown evenly all over. Don't prick them or the juices run out. With raw bratwurst, the inside should be white with no pink and the juices clear.

   Add in this stepOil for the sausages 1 tspPork bratwurst (about 100–120 g each) 2

   medium heat

5. While the sausages cook, warm the rolls in the oven preheated to 180°C for 4 min so the crust crisps up.

   Add in this stepCrusty bread rolls 2

   oven

6. Slice the sausages on the diagonal into 1.5 cm pieces, pile them on a plate, pour over plenty of warm sauce and sift the rest of the curry powder on top. Eat with a small fork and mop up the sauce with the rolls.

   Add in this stepCurry powder 0.4 tsp