Currywurst Wellington

Staying true to our roots and making weird shit.

Done in 2 hours

Serves 4

Dish by Hugh Woodward

Ingredients

6bratwurst, or long sausages

200mlketchup

1 tbspcurry powder

1 tspsoy sauce

1 sppaprika

1 tsponion powder

100mlchicken stock

3white onions

1 tbspcurry powder

around 8thin slices parma ham

2 sheetspuff pastry

1 eggbeaten

All hail the currywurst wellington. It's big, it's unashamed, it's living it's best life. It's a celebration of sausages, of curry ketchup, of all things good (and a bit silly) in the world.

Method

Preheat the oven to 180°C. Get your bratwurst out and lay them on a baking tray.

Whisk the ketchup, curry powder, soy sauce, paprika, onion powder and chicken stock. Toss the sausages in this then roast them until glazed and cooked through.

Cook the onions down in a splash of oil until caramelised. Stir through the curry powder and allow to cool.

Lay out the ham on some clingfilm to make a large rectangle. Spread the onions on top and pile the sausages on top of that. Roll them up into a tight bundle, then pop it in the freezer to get a bit solid.

Roll out the pastry and wrap up the ham/onion/sausage, using egg wash to seal the seams.

If you can be bothered, use a lattice cutter to cut out your pastry lattice. Lay this on top, sticking it down with egg glaze. Glaze the whole thing,

Bake for 30 minutes, or until the puff pastry has risen and gone a lovely golden colour.

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Hugh Woodward

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Hugh's culinary life began aged 14 when he cooked spaghetti hoop burritos to impress girls. Since then his colourful career has taken him to performing in Skegness, making cheese in Peckham, running a wine bar on Columbia Road and reluctantly working in a (briefly) Michelin Starred restaurant. He likes fish, things cooked on charcoal, cheap dinners and London's rich cultural tapestry of food shops. When he's not cooking or eating he can be found mudlarking by the river Thames, buying bits in flea markets and hanging out with his cat Keith.