Currywurst (Sliced Sausage in Curry Ketchup)

Finely chop the 80 g onion and measure the ketchup, spices, sugar, Worcestershire sauce, and vinegar before heating.

Set them near the stove so the sauce can be built quickly without scorching the tomato paste.

Warm the oil over medium-low heat, add the onion, and cook for 3 to 4 minutes until translucent and lightly sweet.

Stir in 2 tablespoons tomato paste and fry for 1 minute to remove raw acidity.

Add 250 ml ketchup, curry powder, paprika, sugar, Worcestershire sauce, and apple cider vinegar.

Keep the heat medium-low and stir from the bottom so the thick sauce does not spit or stick.

Simmer the sauce gently for about 8 minutes, stirring often.

It is ready when a spoon leaves a brief trail and the spice aroma smells rounded rather than sharp; lower the heat if bubbles burst hard.

Heat another pan over medium heat and brown the 8 bratwurst, rolling them so every side colors evenly.

Cook until the outside is golden and the sausages are cooked through, stopping before dark burnt spots form.

Slice the sausages into bite-size pieces and arrange them on plates while hot.

Spoon over the warm curry sauce and serve immediately.