2 yellow onions, peeled and thinly sliced, divided
2 garlic cloves, peeled
2 tsp ground cumin
2 tsp ground turmeric
2 tsp smoked paprika
1 Tbsp brown mustard seeds
45 mL (3 Tbsp) store-bought Madras curry paste
500 mL (2 cups) ketchup
175 mL (¾ cup) vegetable broth
8 bratwurst sausages
1 can (355 mL) German-style lager
1 bag (approx. 500 g) frozen French fries
Salt and freshly ground black pepper, to taste
Directions
Heat 15 mL (1 Tbsp) oil in a medium saucepan over medium-high heat. Add 1 sliced onion and garlic. Cook 3–5 minutes, or until softened. Stir in cumin, turmeric, smoked paprika, mustard seeds, and curry paste. Cook 2–3 minutes, or until fragrant. Stir in ketchup and vegetable broth. Bring to a simmer, then reduce heat to medium-low. Cook 15–20 minutes. Purée with an immersion blender until smooth. Season with salt and pepper. Remove from heat and reserve.
Heat remaining 15 mL (1 Tbsp) oil in a large cast-iron skillet over high heat. Add bratwurst and cook 2–3 minutes per side, or until browned. Transfer to a plate. Add remaining onion to the pan and cook 3–5 minutes, or until softened. Stir in lager and bring to a simmer. Return sausages to the pan. Cover with a lid or foil, reduce heat to low, and cook for about 15 minutes, or until a digital thermometer inserted into the centre of a sausage reads 74°C (165°F).
Prepare French fries according to package directions.
Serve sausages with some of the beer-braised onions, a drizzle of curried ketchup, and fries on the side.
