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Currywurst with Comté & caramelised fennel

Currywurst with Comté & caramelised fennel

Recipe by: Rosie French, photography by Melissa Reynolds James

4

Ingredients

4

  • 4 hot dog style sausages / bratwurst / frankfurters
  • 4 hot dog buns
  • 1 bulb fennel
  • 1 tbsp olive oil
  • 80g Comté
  • 3 tbsp ketchup
  • 1 tbsp curry powder
  • 1 tsp smoked paprika
  • 1 tsp onion powder
  • 1 tsp cayenne pepper
  • 1 tsp soy sauce
  • 1 tsp apple cider vinegar
  • Salt and pepper
  • American mustard

1. Cook the sausages in an air fryer with a cup of water poured in the bottom, or in a frying pan with a cup of water.

2. Finely slice the fennel from root to tip. Heat the olive oil in a frying pan and add the fennel, cook on all side for 8-10 minutes until softened then grate over some of the Comté (saving the rest to serve). Let the Comté cling to the fennel and catch slightly so it goes golden, then remove to kitchen towel.

3. Put all of the curry sauce ingredients into a saucepan and bring to a gentle simmer. Add a dash of water if it looks a little thick.

4. Pile your hot dogs in to the buns, top with the Comté caramelised fennel, curry sauce and mustard. Grate over some extra Comté and enjoy!

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