German Currywurst with Warm Potato Salad
Recipe for the week of May 2-6, 2022 **Please Note: Ingredients and recipes are subject to change due to product availability and teacher’s discretion.**
Servings Prep Time
Yield4 servings 15minutes
Cook Time
Servings Prep Time
Yield4 servings 15minutes
Cook Time
For the Currywurst
  • 1 cup canned tomato sauce
  • 2tablespoons Vinegar
  • 2teaspoons curry powder
  • 2teaspoons paprika
  • 1teaspoon sugar
  • ¼teaspoon cayenne pepper
  • ¼cup water
  • ½cup yellow oniondiced
  • 1pound bratwurstsliced thinly
For the Potato Salad
  • 2pounds red potatoesquartered
  • 1teaspoon Saltfor boiling the potatoes
  • 12ounces bacondiced
  • cup apple cider vinegar
  • 3tablespoons sugar
  • ½teaspoon Salt
  • 1tablespoon Dijon Mustard
  • ¼teaspoon black pepper
  • 3cloves garlicminced
  • ½cup flat-leaf parsleyroughly chopped for garnish
  • 3cloves garlicminced
  • ½cup flat-leaf parsleyroughly chopped for garnish
Making the Currywurst
  1. In a large skillet on medium heat, add oil and sauté bratwursts and onions until sausage is halfway cooked and onions are translucent.
  2. In the same skillet, add tomato sauce, water, vinegar, curry powder, paprika, sugar, and cayenne pepper.
  3. Cook on medium-high heat until the sauce is bubbling. Coat the sausage in the sauce so that everything is covered.
Boiling the Potatoes
  1. Place the potatoes in a pot and cover with water. Bring to a boil and stir in salt. Reduce heat and simmer the potatoes for 15 to 20 minutes or until tender. Drain the water. Remove potatoes and transfer to a bowl and cover and allow the potatoes to steam dry for a couple minutes.
Assembling the Potato Salad
  1. Using the same pot over medium heat cook the bacon, stirring occasionally, until crispy. Once the bacon is done, remove the pot from the stove and use a slotted spoon to remove the bacon pieces to a plate or bowl while leaving the bacon grease in the pot.
  2. Slowly and carefully add vinegar, sugar, Dijon, salt, and pepper to the pot of bacon grease. Place the pot back on the burner, bring the mixture to a simmer, and stir for a couple of minutes. Stir the minced garlic into the mixture and cook for 30 seconds to 1 minute, until the garlic starts to turn a light golden. Remove the pot from the heat and toss in the sliced potatoes, gently mixing until potatoes have absorbed all the liquid. Carefully fold in the cooked bacon pieces and chopped parsley.
To Serve
  1. Serve potato salad on the side of bratwurst.