Sunny's Currywurst with Quick-Pickled Peppers and Onions and Sunny's Curry Ketchup

Ingredients

• 0.8 cup apple cider vinegar 
• 2 tablespoons apple cider vinegar plus more if needed
• 4 cups beer such as corona your favorite
• 0.3 teaspoon peppercorns whole black
• 0.5 teaspoon peppercorns whole black
• 3 inch long cinnamon stick 
• 0.3 cup plus light
• 0.3 cup mild curry powder yellow
• 2 cloves garlic smashed
• 4 cloves garlic smashed
• 1.3 inch thick disc ginger fresh
• 1  bell pepper green halved seeded sliced
• 0.5 teaspoon ground allspice 
• 6  hot dog buns or any bratwurst-length crusty bread, sliced like hot dog buns
• 6 servings kosher salt 
• 1 tablespoon liquid smoke 
• 6 links pork bratwurst fresh
• 1  bell pepper red halved seeded sliced
• 1 medium onion red halved sliced
• 1 medium onion red quartered
• 2 teaspoons pepper flakes red
• 3 pounds roma tomatoes quartered (10 to 12 tomatoes)
• 1  star anise pod 
• 0.8 cup sugar 
• 1 cup sugar 
• 6 servings vegetable oil for brushing
• 1  bell pepper yellow halved seeded sliced

Equipment

• frying pan
• oven
• pot
• blender
• potato masher
• wooden spoon
• grill
• aluminum foil
• tongs
• immersion blender

Directions

1. In a large pan with straight sides, or in a pot, add the bratwurst links, beer, liquid smoke, red pepper flakes, whole black peppercorns, garlic, onion, all of the bell peppers and a nice pinch of salt. Bring to a boil, and then lower to a simmer for 15 minutes. Flip and nudge the bratwursts if they stick out above the liquid as they cook.
2. Brush a grill with oil, then heat the grill to medium-high.
3. Remove the bratwursts from the liquid and place on the grill. Cook 15 minutes, turning every 5 minutes to brown and blacken all sides (don't worry about the concave side).
4. Remove from the grill and allow to rest under aluminum foil for 10 minutes.
5. Preheat the oven to 150 degrees F.
6. Meanwhile, add the sugar and vinegar to the pan with the cooked peppers and onions. Stir into the beer mixture until the sugar dissolves. Simmer for 15 minutes.
7. Warm the buns or bread in the oven for 5 to 10 minutes, depending on the bread.
8. Slice each bratwurst into 1/2-inch discs and place inside the warmed bread. Using tongs, grab and shake any excess liquid off the quick-pickled peppers and onions, then top each bratwurst with an equal amount. Top that with a nice and hefty dollop or two of Sunny's Curry Ketchup.
9. Place the tomatoes, garlic, onion, cinnamon stick, ginger, star anise, sugar, curry powder, allspice, peppercorns, a pinch of salt, corn syrup and vinegar in a stock pot over medium heat. Bring to a boil, and then lower to a light simmer. Use a potato masher or wooden spoon to mash down and break up the tomatoes as it heats up.
10. Cover and simmer on low for 45 minutes, stirring occasionally. Uncover and cook 45 minutes more to evaporate and thicken while stirring occasionally.
11. Remove the cinnamon stick, anise pod and ginger. Using an immersion blender or a stand blender (slightly cool?), blend until smooth.
12. Pour into an airtight container and refrigerate overnight or until cool. Taste and if needed, add vinegar 1/2 teaspoon at a time to balance the sweetness.