Best German Sausages With Quick Kraut And Curry Ketchup Recipes

Sunny's Easy BK Currywurst image

Provided by Sunny Anderson

Time 1h5m

Yield 8 servings

Number Of Ingredients 10

2 cups ketchup
1/2 cup honey
2 tablespoons mild yellow curry powder
Kosher salt and freshly ground black pepper
8 links knackwurst (white pork bratwurst) or weisswurst (white pork and veal sausage)
2 cups chicken stock
Olive oil, for grilling
2 large sweet onions, sliced 1/2 inch thick
8 German-style brotchen rolls or hard-shell rolls (ciabatta is a great substitute!)
Mild yellow curry powder, for sprinkling

Steps:

For the curry ketchup sauce: In a medium pot on medium heat, add the ketchup, honey, curry powder, a pinch of salt and a few grinds of black pepper. Cook while stirring until the curry powder melts into the ketchup and the red color deepens, about 5 minutes.
For the wurst and onions. In a large pot on medium-low heat, add the wurst in 1 layer, then pour the stock over the top. Cover, bring just to a simmer and gently simmer until the wurst is cooked through, 15 to 20 minutes.
Preheat a grill to high heat. Remove the wurst from the pot, place on the grill, drizzle with a little olive oil and cook until charred on both sides and slightly bursting, 8 to 12 minutes total. Remove to a cutting board and cover with aluminum foil. Toss the onion slices with olive oil, add to the grill and cook until charred on only one side, about 5 minutes. Remove the onions to a cutting board and cover with aluminum foil for 10 minutes. Cut each wurst link into 1/2-inch discs and chop the onion slices.
Open the rolls by splitting them across the top, then scoop the wurst and onions into the rolls. Sprinkle with curry powder and drizzle with the curry ketchup sauce.

German Sausages with Apples, Sauerkraut, and Onion image

Provided by Martha Stewart

Number Of Ingredients 9

1 to 2 tablespoons vegetable oil
12 links assorted fully cooked German sausages
1 large white onion, thinly sliced
2 crisp red apples, such as Gala or Braeburn, cored and cut into 1/2-inch slices
1/4 cup apple cider
1 pound sauerkraut
3 large sour pickles, quartered, for serving
1 Kirby cucumber, peeled and sliced lengthwise into eighths, for serving
Assorted mustards, for serving

Steps:

Heat a 12-inch skillet over medium heat, and add 1 tablespoon oil. Halve sausages lengthwise if desired. Cook until browned and heated through, about 3 minutes per side. Transfer to a plate, and cover to keep warm.
Add remaining tablespoon of oil to skillet if necessary. Add onion, and cook for 3 minutes. Add apples, stir, and cook until softened, 6 to 7 minutes. Stir in cider, and cook for 1 minute. Add sauerkraut, and heat until warmed through, about 2 minutes.
Transfer sauerkraut to a warm serving platter, and top with the sausages. Serve with pickles, cucumber, and mustards. (Sausages and sauerkraut can be kept warm, covered, in a 250-degree oven for up to an hour.)