CURRYWURST: NOTES
by Chef Corliss

The most important part of currywurst is the right ketchup.
A good German curry ketchup. TRY "Zeisners' Kurry Ketchup"
found at German Deli.com.

After that it's easy...You need cooked bratwurst, not the raw, coarsely ground kind. Score them about three times, very lightly on two sides. Brush them with oil.Grill over medium heat till browned and heated through. Cut them up in 3/4-1 inch bites and shake curry powder and paprika over the wurst segments. Smother liberally with the curry ketchup. It's a nice touch to warm the ketchup before using. Geniesse!!!