Currywurst-Dog, Chips & Speedy Sauerkraut

Preheat the oven to 200°C/ 180°C (fan)/ 400°F/ Gas 6

Cut the potatoes (skins on) into chips, then add them to a baking tray with a drizzle of vegetable oil and a pinch of salt

Slide the chips to one side of the baking tray and add the Cumberland sausages

Put the tray in the oven for 25-30 min or until the sausages are cooked through and the chips are golden and crisp

Meanwhile, boil a kettle

Grate the carrot[s] (skin on) 

Shred (or grate!) the baby white cabbage[s] finely

Dissolve 1 tsp [2 tsp] sugar in 2 tsp [4 tsp] boiled water in a large bowl

Once dissolved, add the white wine vinegar and a generous pinch of salt – this is your pickling liquor

Add the shredded cabbage and grated carrot to the pickling liquor and set aside until serving – this is your speedy sauerkraut

Meanwhile, heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium heat

Once hot, add the curry powder and cook for 30 sec or until fragrant

Once fragrant, add the tomato frito and cook for 3-4 min or until thickened to the consistency of ketchup – this is your curry ketchup 

Meanwhile, peel and finely slice the brown onion[s]

Once the curry ketchup is done, transfer it to a bowl and wipe the pan clean

Return the pan to a medium-low heat with a drizzle of vegetable oil

Once hot, add the sliced onion with a pinch of salt and cook for 10-12 min or until soft and caramelised 

Once the sausages and chips are almost cooked, add the brioche sub rolls to a separate baking tray 

Put the tray in the oven for 2-3 min or until warmed through