Gluten-Free Currywurst with Homemade Sauce

Ingredients

• 4 Bratwurst sausages
• 1 cup Ketchup
• 2 tbsp Tomato paste
• 2 tsp Curry powder
• 1 tsp Paprika
• 1 tbsp Brown sugar
• 1 tbsp Worcestershire sauce
• 1 tbsp Apple cider vinegar
• 1/2 tsp Onion powder
• 1/2 tsp Garlic powder
• 1/4 tsp Salt
• 1/4 tsp Black pepper
• about 450 g Gluten-free french fries

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a small saucepan, combine the 1 cup of ketchup, 2 tablespoons of tomato paste, 2 teaspoons of curry powder, 1 teaspoon of paprika, 1 tablespoon of brown sugar, 1 tablespoon of Worcestershire sauce, 1 tablespoon of apple cider vinegar, 1/2 teaspoon of onion powder, 1/2 teaspoon of garlic powder, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper.
2. 2Place the saucepan over medium heat, approximately 148.9-162.8°C (150-163°C), and bring the sauce to a gentle simmer. Cook for 5 to 10 minutes, stirring occasionally, until the sauce has thickened slightly and coats the back of a spoon.
3. 3While the sauce simmers, heat a 25.4 cm (25 cm) skillet over medium-high heat, approximately 190.6-204.4°C (190-204°C). Place the 4 bratwurst sausages in the skillet and cook for 12 to 15 minutes, turning them frequently, until they are browned on all sides and an internal temperature of 71°C is reached.
4. 4At the same time, preheat your oven to about 205°C (200°C) for the fries. Spread the about 450 g of gluten-free french fries in a single layer on a baking sheet and bake for 18 to 22 minutes, or until they are golden brown and crispy.
5. 5Carefully transfer the cooked sausages to a cutting board. Using a sharp knife, cut each of the 4 sausages into 1.27 cm (1.25 cm) bite-sized pieces.
6. 6Pour the warm curry ketchup sauce over the cut sausage pieces in a serving bowl and toss gently to coat them completely. Serve the currywurst immediately alongside the hot gluten-free french fries.

Substitutions

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