Currywurst, Pilsner Onions, Red Cabbage & Beetroot Sauerkraut
Accompaniment
Food
Main Courses
German
Outstanding pickles accompany and enhance this traditional German currywurst
10 Servings
Ingredients
• 250g red cabbage
• 250g beetroot
• 10g salt
• 1g carraway seeds
• 10g medium curry powder
• 5g paprika
• 100g balti sauce
• 200ml Hellmann’s Professional
• 25g butter
• 800g onions
• 1 bay leaf
• 5g salt
• 25g demerara sugar
• 250ml light pilsner
• 10 bratwurst sausages
• 10g crispy onions
• 5g thyme
Method
-
Wash and finely slice the red cabbage and grate the beetroot. Add the salt and carraway and leave for 1 hour. Compact the mixture into a sterilised jar with a rubber-sealed lid. Leave in
a dark area for 3-4 days. This can be refrigerated for up to 6 weeks. - To make the sauce, toast the medium curry powder and paprika lightly in a pan. Leave to cool and blend with the balti sauce. Pass through a sieve and blend in the Hellmann’s professional.
- Melt butter in a pan. Add finely sliced onions, bay leaf, salt and sugar. Cook over a low heat for 40 mins, stirring occasionally. Remove the bay leaf. Add the pilsner and reduce to a glaze.
- Place the bratwurst over indirect heat to cook. Finish over a chargrill.
- Top a base of pilsner onions with currywurst sauce, crispy onions, thyme and a side of sauerkraut.
