Dinner
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.
$7
15 minsPrep
30 minsCook
45 minsTotal
EasyLevel
Nutrition per serving
920Calories
38gProtein
56gFat
64gCarbs
12gSugar
6gFiber
1480mgSodium
110mgChol
0gSat Fat
Goes well with
Fresh Ginger Ale
local
Amstel Bright
international
dairy-free
nut-free
high-protein
fusion-kitchen
Instructions
1
Prep
Slice onion and bell pepper into thin strips. Mince garlic and scotch bonnet. Dice tomato small. Cut potato into 1cm fries and pat dry on a kitchen towel. Pick parsley leaves. Preheat oven to 425F.
2
Bake
Toss potato fries with 2 tbsp neutral oil and a pinch of salt on a sheet pan in a single layer. Roast 25 minutes turning once, until edges are deep gold and centers are tender.
3
Sear
Heat 1 tbsp oil in a heavy skillet over medium-high 90 seconds. Add bratwurst whole and brown 5 minutes turning often, until casing is crackled and deep mahogany on all sides. Lift to a plate.
4
Build 1
Add onion and bell pepper to the same skillet over medium 4 minutes until softened and edges char. Stir in garlic, scotch bonnet, allspice, paprika, cumin, and salt over medium 60 seconds until fragrant.
5
Simmer
Add tomato, tomato paste, brown sugar, vinegar, and water. Reduce to low and simmer 8 minutes until the sauce thickens and tastes deep and tangy. Stir in lime juice off the heat.
6
Build 2
Slice bratwurst into 2cm rounds on the bias. Return to the stoba sauce and warm over low heat 90 seconds until the slices coat in glossy sauce.
7
Plate
Pile hot fries on one side of a plate. Spoon bratwurst and stoba sauce alongside, dust with curry powder, and scatter parsley across the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g14 oz pork bratwurst
- 22 small yellow onion
- 22 red bell pepper
- 66 garlic cloves
- 22 fresh scotch bonnet chili
- 22 ripe plum tomato
- 4 tbsp4 tbsp tomato paste
- 1 tsp1 tsp ground allspice
- 1 tsp1 tsp sweet paprika
- 1/2 tsp1/2 tsp ground cumin
- 1 tsp1 tsp kosher salt
- 2 tbsp2 tbsp light brown sugar
- 2 tbsp2 tbsp white vinegar
- 2 tbsp2 tbsp fresh lime juice
- 240ml1/2 cup water
- 2 tbsp2 tbsp neutral oil
- 600g21 oz russet potato
- 4 tbsp4 tbsp neutral oil
- 2 tsp2 tsp mild curry powder
- 10g4 tbsp flat-leaf parsley
