Ingredients

• Knob unsalted butter
• 4 tbsp oil
• 3 large onions, halved and finely sliced
• 1 tsp caster sugar
• 1 tsp thyme leaves
• 750g potatoes
• 1 tbsp cornflour
• 4 bratwurst sausages
• 200ml lager
• 1 tbsp mild curry powder
• 100g tomato ketchup
• 1 tbsp cider vinegar
• Dash of Worcestershire sauce
• 1 tsp caster sugar

Method

Currywurst Sauce:

Heat a small pan over medium heat.

Add curry powder, cook for 10 seconds.

Pour in ketchup, vinegar, worcestershire sauce, and sugar.

Add a splash of water to loosen the sauce, simmer for 2 minutes, stirring occasionally.

Set aside.

Caramelised Onions:

Heat a large lidded pan over low-medium heat.

Add butter and 1 tbsp oil. Once melted, add onions with a pinch of salt and 1 tbsp water.

Stir to coat onions, cover, and steam for 10 minutes, stirring occasionally.

Remove lid, add sugar and thyme. Cook gently for 30 minutes, stirring regularly until caramelised and sticky.

Fries and sausage:

Preheat oven to 180°C fan/gas 6.

Peel and cut potatoes into chips (roughly 1cm thick). Wash in cold water to remove starch, then dry well.

Toss potatoes with remaining oil and cornflour. Arrange in a single layer on a baking tray.

Bake for 20 minutes.

After 20 minutes, add bratwurst to a baking dish and place in the oven.

Turn chips over and bake for another 25-30 minutes until golden and crisp.

Finishing Touches:

Once onions are caramelised, increase heat and pour in the beer. Simmer until liquid reduces and onions are a dark sticky mass.

Serve by dividing chips among dishes, topping with caramelised onions.

Slice bratwurst into bite-sized chunks, arrange on top or alongside.

Serve with the spicy-tangy currywurst sauce.