• There are two slightly different methods of cooking the currywurst sauce, depending on how much time you have.

The quick curry sauce

• Finely chop the onion and apple. If you have time, grate the apple.
• Pour a little olive oil in a saucepan and add the onion and apple. Cook, stirring frequently until the onion is glassy.
• Add the other ingredients and stir well. If you like your curry sauce to be a little spicy, add 1/4 to 1/2 teaspoon chilli powder and an equal amount of paprika.
• Add a little water, just to get the desired consistency, and cook over medium heat until heated through and well combined.
• While the sauce is cooking, grill or barbeque the bratwurst. Cut into bite-sized pieces.
• Serve the bratwurst with a good spoonful or two of sauce. Sprinkle a little curry powder over the sauce before serving.

The longer version

• Complete steps 1-3.
• Add a cup of chicken stock to the saucepan, bring to the boil and reduce to low heat. Simmer uncovered for about half an hour until most of the stock has evaporated and the sauce has the desired consistency.
• Meanwhile, complete steps 5 and 6.