Air Fryer Currywurst

Name: Air Fryer Currywurst
Prep time: 10 min
Cook time: 27 min
Total time: 37 min
Yield: 4 servings
Ingredients: 2 tbsp tomato purée; 200 ml sieved tomatoes; 100 ml apple juice; 1 tbsp wine vinegar; 2 tsp curry powder; 1 tsp sweet paprika; 1 pinch salt; 4 piece Bockwurst (about 100 g each); 1 tbsp rapeseed oil; 1 tsp curry powder (for sprinkling)

A German classic from Berlin: scalded sausage with split, crisp skin out of the basket, served with a dark red curry sauce that reduces to a velvety finish in a pan alongside. In the hot airflow the skin tightens and browns without fat spitting across the hob or a pan of frying fat to dispose of — the sauce, by contrast, belongs on the hob, because liquids have no business in the basket. A final dusting of curry powder goes over the hot slices of sausage.

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Cook time

37 min

🍽️

Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

325 kcal

Calories

13 g

Protein

26 g

Fat

7 g

Carbs

Ingredients

For 4 servings

Estimated cost~€1.25 · ~€0.30/serving

Instructions

1
For the sauce, toast the tomato purée briefly in a small pan without fat until it darkens and smells nutty, then add the sieved tomatoes, the apple juice, the wine vinegar, the curry powder, the sweet paprika and the salt. Reduce uncovered until the sauce clings to the spoon; sauces simmer in a pan and have no place in the basket.
2
Score the Bockwurst diagonally with a knife and brush them thinly with the rapeseed oil. The cuts give the skin room to bulge, and the thin film of oil takes care of the browning.
3
Preheat the air fryer to 180 °C so that the sausage skin tightens straight away instead of slowly drying out.
4
Lay the sausages in the basket in a single layer with space between them and do not stack anything; cook larger quantities in two batches. Cook at 180 °C.
5
Turn the sausages with tongs and carry on cooking until the skin has split and turned crisp and the sausage is 70 °C all the way through.
6
Cut the hot sausages into pieces, pour over the sauce and dust them with the curry powder. Serve immediately, while the skin still crackles.