German Style Currywurst Hot Dogs and Pomme Frites
with Caramelised Onion and Apple Salad
Since 1949, currywurst has been a beloved fast food in Germany since it was created by Herta Heuwer at her food stand in West Berlin. With a unique curried ketchup sauce, it's now popular all over Germany, often paired with chips or bread rolls to soak up the sauce or eat alongside the sausages.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
450 grams
Potatoes
1 unit(s)
Onion
2 unit(s)
British Hickory Smoked Sausages
(Contains: Sulphites)
30 grams
Tomato Puree
1 sachet(s)
Curry Powder Mix
40 grams
Mango Chutney
1 unit(s)
Apple
15 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
2 unit(s)
Brioche Hot Dog Buns
(Contains: Egg, Milk, Soya, Wheat, Cereals containing gluten May contain traces of: Kamut (wheat), Oats, Rye, Spelt (wheat), Wheat, Barley, Cereals containing gluten)
20 grams
Baby Leaf Mix
Not included in your delivery
50 milliliter(s)
Water for the Sauce
1 tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
2 tbsp
Tomato Ketchup
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel) for your pommes frites. Halve, peel and thinly slice the onion.
Heat a drizzle of oil in a large frying pan on medium heat.
Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins. Add the sugar (see pantry for amount) and cook until caramelised, 1-2 mins more.
While the onion cooks, pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.
Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
Meanwhile, pop the sausages onto another baking tray.
Bake on the middle shelf of your oven until golden and cooked through, 20-25 mins. Turn halfway through. IMPORTANT: Wash your hands and equipment after handling raw meat. The sausages are cooked when no longer pink in the middle.
Once the onion is soft and sweet, transfer to a bowl and set aside. Cover with a lid or foil to keep warm.
Pop the (now empty) pan back on medium heat with a drizzle of oil if needed (no need to clean - there's a lot of flavour left in it from the onion).
Once hot, add the tomato puree and curry powder and cook, stirring, for 1 min.
Stir in the mango chutney and water for the sauce (see pantry for amount). Bring to the boil, then lower the heat and simmer until thickened, 2-3 mins.
Once thickened, remove from the heat and cover to keep warm.
Quarter, core and thinly slice the apple (no need to peel).
In a medium bowl, combine the cider vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper and set the dressing aside.
A few mins before everything's ready, slice the buns top down through the middle (but not all the way through) and put them into the oven to warm through, 2-3 mins.
Add the apple and baby leaves to the dressing and toss together.
When everything's ready, transfer the buns to your serving plates and lay a sausage into each.
Reheat the currywurst sauce if needed, adding a splash of water if it's a little too thick. Spoon over the sausages and top with the caramelised onions.
Serve the apple salad and your pommes frites with a dollop of ketchup on the side for dipping (see pantry for amount).
