BBQ Currywurst with Bombay Aloo Skewers is a full-throttle mash-up of German street food swagger and Indian spice-market energy, all fired up over live flame. Juicy, grilled sausages get drowned in a smoky, spicy currywurst sauce made with Harrison’s Tomato Ketchup and Sriracha, delivering that sweet-heat punch you want dripping down your wrists. Alongside it, crispy Bombay aloo skewers bring cumin, turmeric and chilli-crusted potatoes with proper charred edges and fluffy middles, finished with lemon and fresh coriander for lift. It’s messy, loud, wildly comforting BBQ food that laughs in the face of tradition — bratwurst meets balti, and somehow it just works.
- 6 bratwursts or thick pork sausages
- 2 tbsp Tomato Ketchup
- 2 tbsp Sriracha Sauce
- 2 tsp curry powder
- 1 tsp smoked paprika
- 1 tbsp white vinegar
- 1 tsp sugar
- 1 tbsp water
- 500 g baby potatoes halved if large
- 1 tbsp olive oil
- 1 tsp cumin seeds
- 1 tsp turmeric
- 1/2 tsp chilli powder
- Salt & pepper
- Juice of half a lemon
- Fresh coriander to finish
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Preheat the grill to 200°c and set up for 2 zone cooking.
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Pre-boil the potatoes until just tender, around 10 minutes. Drain and let them steam dry. Toss in olive oil, cumin, turmeric, chilli powder, salt, pepper and lemon juice. Thread onto skewers.
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Place the skewers over direct heat until charred and crispy, turning often (about 15 minutes).
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While the skewers are cooking, place the sausages over indirect heat until fully cooked and golden brown, then remove from the heat.
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In a pan over the side burner or on indirect heat, mix the ketchup, Sriracha, curry powder, paprika, vinegar, sugar and water. Simmer until it bubbles and thickens slightly.
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Serve the sausages and Bombay aloo skewers on to individual plates or a platter and smother in the BBQ Currywurst sauce.
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Finish with crispy fried onions and/or chopped coriander and enjoy this twist on a traditional curry night.
