Cook The Book: Currywurst

• 2 tablespoons vegetable oil
• 1/4 cup very finely minced white onion
• 1 teaspoon mustard seeds or dry mustard
• 1 tablespoon curry powder
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon anise seed
• 1 cup ketchup, preferably Heinz
• 4 weisswurst or other cooked or uncooked white veal sausages (about 1 1/2 pounds total)
• Toothpicks, for serving

1. Heat 1 tablespoon of the oil in a medium-size saucepan over medium heat. Add the onion and mustard seeds and cook until the onion just begins to brown, 3 to 4 minutes. Stir in the curry powder, pepper, nutmeg, and aniseed and cook until fragrant, about 1 minute. Stir in the ketchup and let the sauce simmer gently until thick and richly flavored, 3 to 5 minutes. The curried tomato sauce can be made several days ahead of time but it should be rewarmed before serving.
2. Set up the grill for direct grilling and preheat it to high. If you are using uncooked sausage, leave one-third of the grill bare for a safety zone.
3. When ready to cook, brush and oil the grill grate. Arrange the sausages on the hot grate about 1 inch apart. Grill the sausages until they are crusty and brown on all sides, and cooked through, 2 to 3 minutes per side for cooked sausage; 8 to 10 minutes per side for uncooked sausage. In the event of a flare-up, move the sausage to the safety zone.
4. Transfer the grilled sausages to a cutting board. Cut each sausage crosswise into -inch-thick slices. Mound the sausage slices in shallow bowls, one sausage per person, and spoon the curried tomato sauce on top. Serve with toothpicks.

vegetable oil, white onion, mustard seeds, curry powder, freshly ground black pepper, freshly grated nutmeg, anise seed, ketchup, toothpicks

Taken from www.seriouseats.com/recipes/2010/09/currywurst-german-recipe.html (may not work)