Currywurst with Roasted Potato Wedges and Buttery Broccoli

This currywurst recipe brings together juicy bratwurst, crispy potato wedges and tender broccoli all on one sheet pan. The star is a rich curry-fig sauce made with ketchup, jam and warm spices, perfectly complementing the savory sausage. A quick garlic mayo adds a creamy finish.

Perfect for a weeknight dinner, this dish delivers big flavor with minimal cleanup. The potatoes roast until golden, the broccoli gets a buttery finish and the curry sauce ties everything together. Serve with garlic mayo for dipping those crispy wedges.

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Ingredients

16 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

0.5 unit OnionView ingredient guideLike ingredientDislike ingredient

2.5 teaspoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

8 ounce BroccoliView ingredient guideLike ingredientDislike ingredient

1 tablespoon Curry PowderView ingredient guideLike ingredientDislike ingredient

1 unit Fig JamView ingredient guideLike ingredientDislike ingredient

4 unit KetchupView ingredient guideLike ingredientDislike ingredient

1 teaspoon Smoked PaprikaView ingredient guideLike ingredientDislike ingredient

4 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Worcestershire SauceView ingredient guideLike ingredientDislike ingredient

2 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

9 ounce Bratwurst SausageView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Wash and dry produce. Cut potatoes into ½-inch-thick wedges. Halve, peel and finely dice half the onion. Cut broccoli into bite-size pieces if needed. In a small bowl, combine mayonnaise, half the garlic powder and 1 tablespoon water. Cover and set aside.
2. On one side of a baking sheet, toss potatoes with a drizzle of oil, salt and pepper. Roast on top rack for 10 minutes. Meanwhile, in a small bowl, whisk together ketchup, Worcestershire sauce, fig jam, half the balsamic vinegar, ¼ cup water, 1 teaspoon sugar, salt and pepper. Set aside.
3. Remove sheet from oven. Add bratwurst to the empty side. Return to top rack and roast until potatoes are tender and bratwurst is cooked through, 10-15 minutes more.
4. While roasting, heat a drizzle of oil in a small pot over medium-high heat. Add diced onion, season with salt and pepper and cook until softened, 3-4 minutes. Reduce heat to medium-low; add curry powder, smoked paprika and remaining garlic powder. Cook, stirring, until fragrant, 1-2 minutes. Add the ketchup mixture, stir, cover and cook until flavors meld, 5-6 minutes.
5. Place broccoli in a large microwave-safe bowl; cover tightly with plastic wrap and poke a few holes. Microwave until tender, 1-2 minutes. Carefully uncover, add 1 tablespoon butter, salt and pepper and toss.
6. Transfer bratwurst to a cutting board; slice diagonally into ½-inch-thick pieces. Add sliced bratwurst to the curry sauce and stir to coat. Divide potato wedges, broccoli and currywurst among plates. Spoon extra sauce over bratwurst. Serve with garlic mayo for dipping potatoes.

Recipe Tips

FAQ

Can I use a different sausage?

Yes, any smoked or fully cooked sausage like kielbasa or Italian sausage works well.

Can I make this dairy-free?

Substitute butter with a plant-based alternative or omit it and use a dairy-free mayonnaise.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.