Directions:

To Prepare German Potato Salad:

Place an inch of water into a 4-quart pot with a steamer insert. Bring the water to a boil, add the potatoes to the pot, and steam the potatoes for 4 to 5 minutes until the potatoes are tender but still firm. Alternatively, microwave the potatoes for 2 to 4 minutes in a small amount of water. Drain the potatoes. Heat a large skillet over medium-low heat and add the oil. When the oil is hot, add the bacon and onions. Cook for 3 to 4 minutes until the bacon is crisp and the onions are translucent. Add the flour to the pan and stir into the bacon fat to make a paste. Cook for 2 to 3 minutes until the flour is pale tan and begins to smell like popcorn. Gradually add the water, vinegar, mustard, sugar, pepper, salt, chives and caraway seeds. Stir well to combine. Simmer for 8 to 10 minutes until the mixture becomes smooth and slightly thick. Taste occasionally to ensure the flour does not taste raw. Add the potatoes and stir to combine. Keep warm until ready to enjoy.

To Prepare Curry Ketchup:

Heat the oil in a small pot over medium-high heat. When the oil is shimmering, add the onions and garlic. Cook for 1 minute until they are aromatic. Add the curry powder and paprika. Cook for about 30 seconds, stirring well to prevent burning. Add the ketchup, vinegar, Worcestershire sauce, mustard, sugar and salt. Mix well. Reduce the heat to low and cook for 5 to 10 minutes until the flavors are well blended. Using an immersion blender or food processor, blend the mixture until smooth. Keep warm until ready to use.

 To Prepare Currywurst with German Potato Salad:

Preheat, clean, and season a grill over medium-high heat. Grill the bratwurst for 5 to 6 minutes on each side until beginning to crisp, and the bratwurst is 165 degrees Fahrenheit or above with an instant-read thermometer. Place a cup of potato salad in the center of each plate. Slice the bratwurst into thirds and place one sliced bratwurst next to the potato salad. Sprinkle 1/4 teaspoon of curry powder over the bratwurst and potato salad. Enjoy immediately with 2 tablespoons of curry ketchup on the side!

 Chef Tips:

Curry ketchup lasts up to a week; make a larger batch to add to sandwiches or egg dishes. Cool it quickly and store it in a covered container in the refrigerator.

Bacon is easier to cut when it is slightly frozen. Some stores also carry bacon end pieces. You can freeze it in small amounts to add to your meals.

This recipe uses bacon and flour to create a roux or thickening paste, the base of many gravies and sauces. Cooking the flour for longer will result in a darker roux with more flavor but less thickening power.