Pan Seared Bratwurst in Pumpkin Curry Sauce

5 from 3 votes

Pan Seared Bratwurst in Pumpkin Curry Sauce is a quick meal with old-world flavor and a seasonal twist. It's an easy meal that everyone will enjoy!

Prep Time10

Cook Time40

Total Time50

Course: Easy Main Course, Sausage main course

Cuisine: German Cuisine

Servings: servings

Calories: 259kcal

Pan sear the bratwurst in the olive oil (on both sides) until brown over medium/high heat. Remove the seared bratwurst from the skillet. Cover the brats to keep warm. Set aside.
Reduce the heat in the skillet to medium/low and add the tomato paste. Cook, stirring occasionally, for 2-3 minutes to develop the flavor of the tomato paste.
Add the pumpkin purée to the tomato paste in the skillet and whisk well to combine.
Add the curry powder to the skillet along with the beef stock. Whisk again to combine, and cook and additional 3-4 minutes.
Add the salt, pepper, and butter to the sauce, stirring again to combine and heat through.
To complete this dish on the stovetop, nestle the seared bratwurst back into the skillet with the pumpkin curry sauce, cover, and simmer on the stovetop for 20-25 minutes until the bratwurst are no longer pink in the center or reach an internal temperature of 160 degrees on an instant read thermometer.
OR to finish these in the oven, add the bratwurst to a 3 quart casserole dish and pour the pumpkin curry sauce over the bratwurst. Cook in a preheated 350 degree Fahrenheit oven for 30-40 minutes (uncovered).

You can cook these pan seared bratwurst on top of the stove or finish them in the oven. The instructions for both are listed in the recipe card.

Beef broth or beef stock are interchangeable.

Feel free to use your favorite German sausage in place of the bratwurst if desired.