Smoked Currywurst Fingers
Serves 8-10
18 Pre-Cooked Bratwurst, can use hot dogs, just not an already smoked sausage such as andouille
-Cut in half, sliced with knuckles and finger joint
Serves 8-10
18 Pre-Cooked Bratwurst, can use hot dogs, just not an already smoked sausage such as andouille
-Cut in half, sliced with knuckles and finger joint
Rub:
4 tbsp Stone Ground mustard (can substitue Dijon or Yellow mustard)
1/3 cup Brown Sugar
-Mix mustard and brown sugar together and rub all over the bratwurst fingers, can prep the night before or go straight to smoker
4 tbsp Stone Ground mustard (can substitue Dijon or Yellow mustard)
1/3 cup Brown Sugar
-Mix mustard and brown sugar together and rub all over the bratwurst fingers, can prep the night before or go straight to smoker
-Heat smoker to 225 degrees and place the bratwursts in for an hour. Make Currywurst sauce.
Currywurst Sauce:
2 Onions
2 tbsp Curry Powder
1 tbsp Rice Vinegar
1 tbsp Soy Sauce
2-3 dashes of Tabasco
1 tsp Chili Powder
1 15 oz can Tomato Sauce
1/2 Brown Sugar
1 tbsp Bourbon
1 tbsp Olive Oil-to get the onions started
2 cloves garlic, minced
2-3 shakes of Crushed Red Pepper
Salt and Pepper to taste
-Sauté onions in Olive Oil for 2-3 minutes on medium high heat, add garlic and sauté another 2-3 minutes. Add all other ingredients and simmer for 15-20 minutes
-Place 1/4 of the sauces on the bratwurst and mix, smoke an additional 45 minutes
-Remove from smoker and place 1/4 more of the sauce and mix, reserve rest of sauce for dipping/serving
2 Onions
2 tbsp Curry Powder
1 tbsp Rice Vinegar
1 tbsp Soy Sauce
2-3 dashes of Tabasco
1 tsp Chili Powder
1 15 oz can Tomato Sauce
1/2 Brown Sugar
1 tbsp Bourbon
1 tbsp Olive Oil-to get the onions started
2 cloves garlic, minced
2-3 shakes of Crushed Red Pepper
Salt and Pepper to taste
-Sauté onions in Olive Oil for 2-3 minutes on medium high heat, add garlic and sauté another 2-3 minutes. Add all other ingredients and simmer for 15-20 minutes
-Place 1/4 of the sauces on the bratwurst and mix, smoke an additional 45 minutes
-Remove from smoker and place 1/4 more of the sauce and mix, reserve rest of sauce for dipping/serving