4 Serves
70 Mins
Using a chefs knife, slice the bratwurst into bite-sized rounds.
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GermanVitamin K
20 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
41 µg / 400 µgCalcium
75 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
75 mg / 420 mgPhosphorus
183 mg / 1,250 mgPotassium
730 mg / 4,700 mgSodium
82 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
3 µg / 55 µgFiber
7 g / 28 gSugar
13 g / 50 gSaturated Fat
6 g / 20 gCholesterol
36 mg / 300 mgCaffeine
0 mgNet Carbs
18 gAlcohol
0 g
Heat vegetable oil in a frying pan over medium heat and brown the bratwurst slices until golden and crispy.
In the same pan, stir in the tomato ketchup and curry powder, simmering gently to create a thick, flavorful sauce.
Season the mixture with salt and pepper to taste, then serve the sausages hot, generously coated in the curry sauce.
9
g70
g3
g
Indian
Brazilian