Sunny's Currywurst with Quick-Pickled Peppers and Onions and Sunny's Curry Ketchup (Sunny Anderson) Recipe

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Sunny's Currywurst with Quick-Pickled Peppers and Onions and Sunny's Curry Ketchup (Sunny Anderson)
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Ingredients
29
Count
Nutrition
626
Calories
Total time
150
Minutes
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Ingredients:

Directions:

  1. In a large pan with straight sides, or in a pot, add the bratwurst links, beer, liquid smoke, red pepper flakes, whole black peppercorns, garlic, onion, all of the bell peppers and a nice pinch of salt. Bring to a boil, and then lower to a simmer for 15 minutes. Flip and nudge the bratwursts if they stick out above the liquid as they cook.
  2. Brush a grill with oil, then heat the grill to medium-high. Remove the bratwursts from the liquid and place on the grill. Cook 15 minutes, turning every 5 minutes to brown and blacken all sides (don't worry about the concave side). Remove from the grill and allow to rest under aluminum foil for 10 minutes.
  3. Preheat the oven to 150 degrees F.
  4. Meanwhile, add the sugar and vinegar to the pan with the cooked peppers and onions. Stir into the beer mixture until the sugar dissolves. Simmer for 15 minutes.
  5. Warm the buns or bread in the oven for 5 to 10 minutes, depending on the bread.
  6. Slice each bratwurst into 1/2-inch discs and place inside the warmed bread. Using tongs, grab and shake any excess liquid off the quick-pickled peppers and onions, then top each bratwurst with an equal amount. Top that with a nice and hefty dollop or two of Sunny's Curry Ketchup.
  7. Sunny's Curry Ketchup:
  8. Place the tomatoes, garlic, onion, cinnamon stick, ginger, star anise, sugar, curry powder, allspice, peppercorns, a pinch of salt, corn syrup and vinegar in a stock pot over medium heat. Bring to a boil, and then lower to a light simmer. Use a potato masher or wooden spoon to mash down and break up the tomatoes as it heats up.
  9. Cover and simmer on low for 45 minutes, stirring occasionally. Uncover and cook 45 minutes more to evaporate and thicken while stirring occasionally. Remove the cinnamon stick, anise pod and ginger. Using an immersion blender or a stand blender (slightly cool?), blend until smooth. Pour into an airtight container and refrigerate overnight or until cool. Taste and if needed, add vinegar 1/2 teaspoon at a time to balance the sweetness. Yield: 4 to 5 cups.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 626.17 Kcal (2622 kJ)
Calories from fat 230.51 Kcal
% Daily Value*
Total Fat 25.61g 39%
Cholesterol 63.17mg 21%
Sodium 796.6mg 33%
Potassium 1076.99mg 23%
Total Carbs 75.01g 25%
Sugars 56.85g 227%
Dietary Fiber 5.32g 21%
Protein 15.31g 31%
Vitamin C 96.3mg 160%
Vitamin A 1.5mg 49%
Iron 27.3mg 152%
Calcium 93.1mg 9%
Amount Per 100 g
Calories 92.59 Kcal (388 kJ)
Calories from fat 34.09 Kcal
% Daily Value*
Total Fat 3.79g 39%
Cholesterol 9.34mg 21%
Sodium 117.8mg 33%
Potassium 159.26mg 23%
Total Carbs 11.09g 25%
Sugars 8.41g 227%
Dietary Fiber 0.79g 21%
Protein 2.26g 31%
Vitamin C 14.2mg 160%
Vitamin A 0.2mg 49%
Iron 4mg 152%
Calcium 13.8mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 13.9
    Points
  • 16
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

Bad Points

  • High in Sodium,
  • High in Sugar

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