Sunny's Easy BK Currywurst
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 466
- Total Fat
- 14
- Saturated Fat
- 3
- Carbohydrates
- 76
- Dietary Fiber
- 4
- Sugar
- 38
- Protein
- 13
- Cholesterol
- 19
- Sodium
- 1135
- Total: 1 hr 5 min (includes resting time)
- Active: 30 min
Ingredients
Curry Ketchup Sauce:
2 cups ketchup
1/2 cup honey
2 tablespoons mild yellow curry powder
Kosher salt and freshly ground black pepper
Wurst and Onions:
8 links knackwurst (white pork bratwurst) or weisswurst (white pork and veal sausage)
2 cups chicken stock
Olive oil, for grilling
2 large sweet onions, sliced 1/2 inch thick
8 German-style brotchen rolls or hard-shell rolls (ciabatta is a great substitute!)
Mild yellow curry powder, for sprinkling
Directions
- For the curry ketchup sauce: In a medium pot on medium heat, add the ketchup, honey, curry powder, a pinch of salt and a few grinds of black pepper. Cook while stirring until the curry powder melts into the ketchup and the red color deepens, about 5 minutes.
- For the wurst and onions. In a large pot on medium-low heat, add the wurst in 1 layer, then pour the stock over the top. Cover, bring just to a simmer and gently simmer until the wurst is cooked through, 15 to 20 minutes.
- Preheat a grill to high heat. Remove the wurst from the pot, place on the grill, drizzle with a little olive oil and cook until charred on both sides and slightly bursting, 8 to 12 minutes total. Remove to a cutting board and cover with aluminum foil. Toss the onion slices with olive oil, add to the grill and cook until charred on only one side, about 5 minutes. Remove the onions to a cutting board and cover with aluminum foil for 10 minutes. Cut each wurst link into 1/2-inch discs and chop the onion slices.
- Open the rolls by splitting them across the top, then scoop the wurst and onions into the rolls. Sprinkle with curry powder and drizzle with the curry ketchup sauce.