Sunny says, "Some of my first memories of grilling - and hot dogs to be specific - were in Germany using bratwursts and shoving them in chewy, crusty bread called 'brotchen.' Currywurst is a famed dish there served with cooked and sliced bratwurst covered with a spicy-sweet curry ketchup sauce. This is my version of the dish that's summer- and grill-ready!"
- 6 links fresh, pork bratwurst
- 4 cups your favorite beer, such as Corona
- 1 tablespoon liquid smoke
- 2 teaspoons red pepper flakes
- 1/2 teaspoon whole black peppercorns
- 2 cloves garlic, smashed
- 1 medium red onion, halved and sliced
- 1 green bell pepper, seeded, halved and sliced
- 1 red bell pepper, seeded, halved and sliced
- 1 yellow bell pepper, seeded, halved and sliced
- Kosher salt
- Vegetable oil, for brushing
- 3/4 cup sugar
- 3/4 cup apple cider vinegar
- 6 hot dog buns, demi-baguettes or any bratwurst-length crusty bread, sliced like hot dog buns
- Sunny's Curry Ketchup, for serving, recipe follows
In a large pan with straight sides, or in a pot, add the bratwurst links, beer, liquid smoke, red pepper flakes, whole black peppercorns, garlic, onion, all of the bell peppers and a nice pinch of salt. Bring to a boil, and then lower to a simmer for 15 minutes. Flip and nudge the bratwursts if they stick out above the liquid as they cook.
Brush a grill with oil, then heat the grill to medium-high. Remove the bratwursts from the liquid and place on the grill. Cook 15 minutes, turning every 5 minutes to brown and blacken all sides (don't worry about the concave side). Remove from the grill and allow to rest under aluminum foil for 10 minutes.
Preheat the oven to 150 degrees F.
Meanwhile, add the sugar and vinegar to the pan with the cooked peppers and onions. Stir into the beer mixture until the sugar dissolves. Simmer for 15 minutes.
Warm the buns or bread in the oven for 5 to 10 minutes, depending on the bread.
Slice each bratwurst into 1/2-inch discs and place inside the warmed bread. Using tongs, grab and shake any excess liquid off the quick-pickled peppers and onions, then top each bratwurst with an equal amount. Top that with a nice and hefty dollop or two of Sunny's Curry Ketchup.
Sunny's Curry Ketchup:
- 3 pounds Roma tomatoes, quartered (10 to 12 tomatoes)
- 4 cloves garlic, smashed
- 1 medium red onion, quartered
- One 3-inch-long cinnamon stick
- One 1/4-inch-thick disc fresh ginger
- 1 star anise pod
- 1 cup sugar
- 1/4 cup mild yellow curry powder
- 1/2 teaspoon ground allspice
- 1/4 teaspoon whole black peppercorns
- Kosher salt
- 1/4 cup light corn syrup
- 2 tablespoons apple cider vinegar, plus more if needed
Place the tomatoes, garlic, onion, cinnamon stick, ginger, star anise, sugar, curry powder, allspice, peppercorns, a pinch of salt, corn syrup and vinegar in a stock pot over medium heat. Bring to a boil, and then lower to a light simmer. Use a potato masher or wooden spoon to mash down and break up the tomatoes as it heats up.
Cover and simmer on low for 45 minutes, stirring occasionally. Uncover and cook 45 minutes more to evaporate and thicken while stirring occasionally. Remove the cinnamon stick, anise pod and ginger. Using an immersion blender or a stand blender (slightly cool?), blend until smooth. Pour into an airtight container and refrigerate overnight or until cool. Taste and if needed, add vinegar 1/2 teaspoon at a time to balance the sweetness. Yield: 4 to 5 cups.