dairy-free · Dinner
Spicy Sausage with Island Curry Sauce
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.
$$
15 minsPrep
30 minsCook
45 minsTotal
EasyLevel
Nutrition per serving
920Calories
38gProtein
56gFat
64gCarbs
12gSugar
6gFiber
1480mgSodium
110mgChol
Goes well with
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international
Instructions
1
Prep
Slice onions and bell peppers into thin strips. Mince garlic and scotch bonnets. Dice tomatoes small. Cut potatoes into 1cm fries and pat dry on a kitchen towel. Pick parsley leaves. Preheat oven to 425F.
2
Bake
Toss potato fries with 4 tbsp neutral oil and a pinch of salt on a large sheet pan in a single layer. Roast 30 minutes turning once, until edges are deep gold and centers are tender.
3
Sear
Heat 2 tbsp oil in a large heavy skillet over medium-high 90 seconds. Add bratwurst whole and brown 6 minutes turning often, until casing is crackled and deep mahogany on all sides. Lift to a plate.
4
Build 1
Add onions and bell peppers to the same skillet over medium 5 minutes until softened and edges char. Stir in garlic, scotch bonnets, allspice, paprika, cumin, and salt over medium 60 seconds until fragrant.
5
Simmer
Add tomatoes, tomato paste, brown sugar, vinegar, and water. Reduce to low and simmer 10 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 2 minutes until the slices coat in glossy sauce.
7
Plate
Pile hot fries on one side of each plate. Spoon bratwurst and stoba sauce alongside, dust with curry powder, and scatter parsley across the top.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz) pork bratwurst
- 2 small yellow onions
- 2 red bell peppers
- 6 garlic cloves
- 2 fresh scotch bonnet chilies
- 2 ripe plum tomatoes
- 4 tbsp tomato paste
- 1 tsp ground allspice
- 1 tsp sweet paprika
- 0.5 tsp ground cumin
- 1 tsp kosher salt
- 2 tbsp light brown sugar
- 2 tbsp white vinegar
- 2 tbsp fresh lime juice
- 240ml (1 cup) water
- 2 tbsp neutral oil
- 600g (21.2 oz) russet potato
- 4 tbsp neutral oil
- 2 tsp mild curry powder
- 10g (1/4 cup) flat-leaf parsley