Hot dogs with grilled sausages, bell peppers, onions and curry sauce

Votes: 23

Time: 2 hours 40 minutes
Complexity: easily
Servings: 6

According to the recipe's author, Sunny Anderson, the most memorable moment in her life was the moment she tried hot dogs In Germany, they use special frying sausages and a crusty bread called "Brotchen" for cooking. Curry sausages are famous throughout Germany. After cooking, they are finely chopped and topped with a little spicy-sweet ketchup and curry sauce. The following recipe is a new one, created by Sunny herself.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Hot dogs

6 fresh pork sausages for frying
4 cups of beer, to your taste
1 tbsp liquid smoke
2 tsp red pepper flakes
0.5 tsp black peppercorns
2 peeled cloves of garlic
1 small red onion, chopped
1 green bell pepper, seeded and thinly sliced
1 red bell pepper, seeded and thinly sliced
1 yellow bell pepper, seeded and thinly sliced
Coarse salt
Vegetable oil
0.75 cups sugar
0.75 cups apple cider vinegar
6 hot dog buns (use sliced French baguette or any crusty bread that fits the length of the hot dog). Cut a small slit in each bun, like you would on a hot dog bun.
Curry ketchup according to the author's recipe, recipe included

Sunny's Curry Ketchup

1.3 kg. plum tomatoes (about 10-12 pcs.), cut each tomato into 4 pieces
4 peeled and crushed garlic cloves
1 small red onion, cut into 4 pieces
1 cinnamon stick, 7.5 cm long.
1 piece ginger, sliced 0.6 cm wide.
1 star anise
1 cup of sugar
0.25 cups mild yellow pepper curry powder
0.5 tsp ground allspice
0.25 tsp black peppercorns
Table salt
0.25 cup light corn syrup
2 tablespoons apple cider vinegar, use a little more if needed

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Place the sausages in a deep skillet or saucepan and pour in the beer. Add liquid smoke, red pepper flakes, black peppercorns, garlic, onion, three types of bell pepper, and season with a pinch of salt. Bring to a boil, then reduce heat to low and simmer for another 15 minutes. Move the sausages if they shift during cooking and aren't completely covered with beer.
Brush the grill with vegetable oil and preheat to medium-high heat. Remove the sausages from the pan or pot and place them on the grill. Grill for 15 minutes, turning every 5 minutes, until the sausages are browned on both sides with dark grill marks. Remove the sausages from the grill, cover them with aluminum foil, and let them rest for 10 minutes.

Preheat oven to 65°C.
Meanwhile, add the sugar and vinegar to the pan with the cooked peppers and onions. Stir until the sugar dissolves in the beer. Cook over low heat for 15 minutes.
Warm it up hot dog buns in the oven for 5-10 minutes, depending on the bread you choose.
Cut each sausage into slices approximately 1.25 cm wide and place them inside warmed bread. Use kitchen tongs to add the beer-marinated peppers and onions to the sausages, leaving the liquid on the sausages. Top each sausage with an equal amount of peppers and onions. Add 2 tablespoons of Sunny's curry ketchup.
Sunny's Curry Ketchup

In a deep saucepan, combine the tomatoes, garlic, onion, cinnamon stick, ginger, star anise, sugar, curry powder, allspice, black peppercorns, a pinch of salt, corn syrup, and vinegar and cook over medium heat. Bring the mixture to a boil, then reduce the heat to low. Use a potato masher or a wooden spatula to mash the tomatoes as they cook.
Cover and simmer over low heat for 45 minutes, stirring occasionally. Remove the lid and simmer for another 45 minutes, stirring occasionally, until the mixture has reduced slightly and thickened. Remove the cinnamon stick, star anise, and ginger. Using an immersion blender or a stand blender, blend the mixture until smooth. Pour the ketchup into an airtight container and refrigerate overnight or until the ketchup has cooled. Taste the finished ketchup. If desired, add another 0.5 teaspoon of apple cider vinegar to reduce the sweetness. You should end up with 4-5 cups of finished ketchup.