German Double Pork Currywurst & Fries
with Quick Sauerkraut & Spring Onion
- Sulphites
- Wheat
- Gluten
- Soy
- Wheat
- Gluten
- May contain traces of allergens
- Cashew
- Eggs
- Milk
- Sesame
- Almond
- Fish
- Sulphites
Bring the bustling streets of Berlin straight to your dinner table with this iconic German street-food classic. Sink your teeth into juicy herbed pork sausages smothered in a sweet, mildly spiced curry ketchup sauce, paired perfectly with golden homemade fries and a quick, homemade cabbage sauerkraut.
Ingredients
4
Potato
1 packet
Shredded Cabbage Mix
1
Spring Onion
1 packet
Parsley
1 packet
Passata
1 sachet
Paprika Spice Blend
(May be present: Soy, Wheat, Gluten)
1 sachet
Curry Powder
1 packet
Worcestershire Sauce
(May be present: Soy, Cashew, Eggs, Milk, Sesame, Almond, Fish, Wheat, Gluten)
8
Herbed Pork Sausages
(Contains: Sulphites, Wheat, Gluten May be present: Sulphites)
Not included in your delivery
1 drizzle
olive oil
¼ cup
water (for the curry)
¼ cup
white wine vinegar
¼ cup
water
1 tsp
brown sugar
Nutrition
Utensils
Cooking Steps
- Preheat oven to 240°C/220°C fan-forced. Cut potato into fries.
- Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat.
- Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
- Meanwhile, heat a medium saucepan over medium-high heat. Cook shredded cabbage mix, the salt, white wine vinegar and the water, stir and bring to the boil.
- Reduce heat to low and cover with a lid. Cook, stirring occasionally, until softened, 8-10 minutes.
- Remove lid from cabbage and increase heat to medium-high. Simmer until water has evaporated, 1-2 minutes. Transfer to a bowl and allow to cool slightly.
- Meanwhile, thinly slice spring onion and parsley.
- In a medium bowl, combine passata, paprika spice blend, curry powder (reserving a pinch for step 6), Worcestershire sauce, the brown sugar and water (for the curry).
- Heat a large frying pan with a drizzle of olive oil over medium-high heat.
- Cook herbed pork sausages, turning occasionally, until browned all over and cooked through, 12-15 minutes.
TIP: Cook in batches if your pan is getting crowded.
- Wipe out frying pan and return to medium heat with a drizzle of olive oil.
- In a large frying pan, heat a drizzle of olive oil over medium-high heat.
- Cook onion, until tender, 4-5 minutes.
- Add curry-mixture. Simmer until slightly thickened, 2-3 mins.
- Divide pork sausage, fries and quick sauerkraut between plates.
- Top sausages with curry sauce and sprinkle over reserved curry powder.
- Garnish with spring onion and parsley. Enjoy!
