German Curried Sausages "Currywurst" recipe

Lightly toast the mustard and coriander seeds in a frying pan for 3 minutes over high heat. Then grind them in a coffee grinder. Add the powdered spices: turmeric, fenugreek, cumin powder, fennel powder and salt. Grind until it is completely powdered.

Pour a dash of oil into a saucepan. Then add ½ chopped garlic and ½ chopped onion and fry. Add salt and pepper. When the onion turns golden brown, add the Berlin curry we made earlier, sweet or hot paprika powder, clove powder and cinnamon powder. Stir for 1 minute.

Add the apple cider vinegar, ketchup, tomato concentrate, honey, Worcestershire sauce and 75 ml water. Mix well and cook over low heat for 15 minutes, stirring occasionally. Mash.

Fry 4 potato sticks or the cut of your choice in plenty of extra virgin olive oil.

Dry on kitchen paper to release excess oil. Season with salt.

Brown the sausage on the griddle with a few drops of oil. Once ready, cut into straight slices approximately 1 cm thick.

Serve one handful of potatoes and the other handful of sausage slices. Pour a generous amount of curry ketchup over the sausage and sprinkle with curry powder.