Currywurst with Baked Dill Wedge Fries

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. 2

   Preheat oven to 450F.

3. 3

   Cut potatoes into wedges. Place wedges in a large bowl, add oil, dill and salt. Toss to coat.

4. 4

   Place 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. 6

   In 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. 7

   Place the peeled tomatoes in the bowl of your food processor. Process until pureed.

8. 8

   Heat 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. 9

   Add 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. 10

    Remove the sauce from the pan to a bowl and wipe the pan out slightly.

11. 11

    Add 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.