Currywurst with Baked Dill Wedge Fries

When a bratwurst meets a deep and flavorful currywurst sauce, an epic combination is born.Yield 1 c curry sauce

📝 Ingredients

• 3 large baking potatoes
• 1 Tbsp oil
• 2 tsp dill
• 1 tsp salt
• 1 lb tomatoes, (whole, cored (with stem spot taken out))
• 1 tsp salted butter
• 1 onion, (diced fine)
• 2 Tbsp curry powder
• 1 Tbsp paprika
• 3 Tbsp sugar
• 2 Tbsp red wine vinegar
• 1 lb bratwurst

👨‍🍳 Instructions

1. 1--- For the Potatoes ---
2. 2Preheat oven to 450F.
3. 3Cut potatoes into wedges. Place wedges in a large bowl, add oil, dill and salt. Toss to coat.
4. 4Place seasoned wedges on an aluminum foil lined baking sheet and bake 30 minutes, stirring half-way through, until potatoes are crisp and tender.
5. 5--- For the Currywurst ---
6. 6In a medium soup pot, heat 2 quarts of water to boiling. Drop the whole tomatoes into the water and boil for 1 minute. Remove the tomatoes from the water, place on a wire rack, and let them cool to touch. When the tomatoes are cool, peel them and discard the skins.
7. 7Place the peeled tomatoes in the bowl of your food processor. Process until pureed.
8. 8Heat the butter in a large, non-stick frying pan. Add the onion and mix until well coated. Add 1 Tbsp water and cover the pan. Cook over medium heat until the onions begin to caramelize, 5 min, stirring occasionally.
9. 9Add the tomato puree, curry powder, and paprika to onions. Mix well. Add the sugar and red wine vinegar. Bring the mixture to a simmer and simmer, uncovered, over medium heat until thick, 10 min.
10. 10Remove the sauce from the pan to a bowl and wipe the pan out slightly.
11. 11Add the bratwurst to the pan and cook, covered, until firm (5-7 min). Remove cooked brats from pan and slice into rounds. Return rounds to the pan, cover in the curry sauce and simmer, 5 min, over medium low heat.