This quintessentially German dish is enjoyed throughout the day, typically at Stehcafés — standing cafés where you eat on the go. I lived in Germany for three years, and during an internship in central Berlin, it was my go-to daily lunch. I had my favourite spot at a station restaurant where you could sit down, and the sausages were always perfectly crispy and delicious. The Frankfurter sausage (Bratwurst) is a pre-cooked, beech-smoked pork sausage. While the Strasbourg sausage is red, the Frankfurter is yellow. It’s typically served with crispy golden fries and an ice-cold beer. Just save some room for a lighter dessert — a fresh fruit salad works perfectly!
Ingredients
- 4 good-quality Frankfurter sausages
- 2 onions
- 400 g tomato passata
- 3 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- 2 tablespoons honey
- 2 tablespoons olive oil
- 1 teaspoon curry powder
- Chilli powder, to taste
- Salt and pepper
- A dash of Tabasco (optional)
Instructions
- Peel and finely slice the onions, then sauté them in an oiled pan over medium heat until softened.
- Add the tomato passata, balsamic vinegar, mustard, honey and curry powder. Season with salt and pepper.
- Cover and simmer over low heat for 35 minutes.
- Meanwhile, prick the sausages with a fork, then bake in the oven at 200°C (400°F) for 15 minutes.
- Once cooked, slice the sausages into rounds and pour the curry sauce over them.
- Add a dash of Tabasco and/or chilli powder if desired.
- Serve immediately with golden crispy fries.
Guten Appetit! 🌭
Tip: For an authentic street-food experience, serve in a small paper tray, dusted generously with curry powder on top.