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Phillip Schofield's currywurst hot dogs
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2 tbsp olive oil
2 onions, peeled and finely sliced
2 x 240g packs Unearthered Bavarian Bratwurst (selected stores)
1½ tsp curry powder
1 tbsp mango chutney
2 tbsp chopped coriander
6 hot dog buns or finger rolls
1. Heat the oil in a frying pan over a medium to high heat. When hot, drop in the onions and cook, stirring regularly, for about 15 minutes by which time they will have softened and turned a very satisfying brown.
2. Slide the bratwurst into a pan of hot water and cook just below a simmer for about 4 minutes, or until you are sure they are cooked all the way through.
3. Sprinkle the curry powder in with the cooked onions along with a generous pinch of salt and continue to fry for about a minute stirring almost constantly. Stir in the mango chutney and chopped coriander, and turn the heat off from under the pan.
4. Slice open the buns and carefully lay the hot dogs in. Top with the curried onions, and finish with a flourish of tomato ketchup.
Typical values per serving: