In celebration of the Euros, which finally kicked off this weekend, Mann’s Got Munch has created her very own version of one of the world’s ultimate football snacks – the currywurst. Sophie says, “I’ve gone classic fast food with this German sausiggg and chips. A banging homemade curry ketchup paired with juicy bratwursts. Served with my two-min shoestring fries; easy peasy. The perfect footie snack and an ode to our German brothers n sistas.” This recipe serves four.
What You Need
4 German sausages – bratwurst, bockwurst, rotwurst or weisswurst
3-4 Maris Piper potatoes, skin on
Mayonnaise
Chopped chives
Sunflower oil (for deep frying)
Olive oil
Curry Sauce:
1tbsp olive oil
1/2cup ketchup
3tsp curry powder
1tsp smoked paprika
1/2tsp cayenne pepper
1tbsp tomato paste
1/2 onion finely chopped
1/4 red bell pepper
1/2tsp sugar
2tsp soy sauce
1tsp yellow mustard
1tsp apple cider vinegar
Black pepper and salt
What You Do
1. Make the curry sauce. In a pan fry off the onion and red pepper in the olive oil until softened but not brown (around 5 minutes).Then add in your spices and cook off for a few minutes before adding in tomato paste for a further few minutes. Add in all the remaining ingredients along with 1/2 cup of water and simmer down for 10 minutes. Season to taste with black pepper and salt.
2. Pop the mixture into a wizzy with a few tbsp of water and blitz until smooth; add more water to reach desired ketchup consistency. That’s your curry sauce done.
3. Julienne your potatoes using a mandoline or julienne peeler and wrap in a cloth or kitchen paper to remove the excess liquid. Set aside until ready to fry.
4. If your sausages aren’t pre-cooked then simmer in water for 5 minutes, drain and pat dry. Score slits across the top of the sausages to prevent them from bursting. On a hot griddle pan fry the sausages in olive oil until golden and lightly charred. It’s important to get the skin nice and crispy!
5. Deep fry the shoestring potatoes in hot oil for no more than 2 minutes until golden brown. You may have to do this in batches and make sure you separate the strands so they don’t clump up in the fryer. Drain on a paper towel and toss in sea salt.
6. Douse your sausage in the curry ketchup, some mayo, fresh chives and serve with your shoestring fries.
