Spicy Sausage with Island Curry Sauce — Spicy Bratwurst Plate - Curacao Currywurst Stoba
Berlin bratwurst sliced thick into a Curacao stoba sauce that simmers bell pepper, allspice, and scotch bonnet into sweet-tangy island heat, dusted with curry powder over crispy fries.
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Slice onions and bell peppers into thin strips. Mince garlic and scotch bonnets. Dice tomatoes small. Cut potatoes into 1cm fries and pat dry on a kitchen towel. Pick parsley leaves. Preheat oven to 425F.
Bake
Toss potato fries with 4 tbsp neutral oil and a pinch of salt on a sheet pan in a single layer. Roast 28–30 minutes, turning once halfway, until edges are deep gold and centers are tender.
Sear
Heat 2 tbsp oil in a large heavy skillet over medium-high for 90 seconds. Add bratwurst whole and brown 6–7 minutes, turning often, until casing is crackled and deep mahogany on all sides. Lift to a plate.
Build 1
Add onions and bell peppers to the same skillet over medium for 5 minutes until softened and edges char. Stir in garlic, scotch bonnets, allspice, paprika, cumin, and salt over medium for 60 seconds until fragrant.
Simmer
Add tomatoes, tomato paste, brown sugar, vinegar, and water. Reduce to low and simmer 10 minutes until the sauce thickens and tastes deep and tangy. Stir in lime juice off the heat.
Build 2
Slice bratwurst into 2cm rounds on the bias. Return to the stoba sauce and warm over low heat for 90 seconds until the slices coat in glossy sauce.
Plate
Pile hot fries on one side of each plate. Spoon bratwurst and stoba sauce alongside, dust with curry powder, and scatter parsley across the top.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.