Try this Currywurst recipe and get to enjoy the most popular street food of Germany wherever you are. Perfect for a snack or light lunch or dinner and quite easy and simple to make too.
Moving to the Philippines from Germany, one of the things that Armin misses, maybe second to a wide selection of beers, are the good sausages.
He still has to wrap his head around the idea of our red hotdogs. Although he seems to find them acceptable depending on which brand I give him.
I, too, am missing the various sausages I was able to enjoy while in Germany. And I am pretty sure I haven't tried them all out yet.
For someone who did not grow up with such range in the varieties of sausages, it can be a bit confusing. They have different ways to prepare and cook certain sausages. There are sausages that you boil, while others are for frying or grilling and some you eat as it is.
Good thing that we now have a lot of supermarkets in the country that also offer imported food items. We are fortunate to have found at least 2 nearby sources of decent sausages that are passable to Armin's German taste, which is not all that difficult to please usually, with a very few exceptions and sausages is high on the list, which is understandable.
It is simply a sausage that is cooked, usually fried but can also begrilled, then slathered with a special sauce made mainly from ketchup, curry and other spices. Which is then, sprinkles with more curry powder when served.
It was invented by a Berlin woman, Herta Heuwer, in 1949 and is very popular all throughout the country today.
In Germany, they are normally sold in 'Imbiss Stand' (snack stands) and are commonly served already sliced with 'Pommes' (french fries) or 'Brotchen' (bread rolls).
More like a street food or fast food actually because it is usually served on a long paper plate with a small wooden fork so you could easily hold it in one and can be eaten while standing or walking.
What sausage to use for Currywurst?
Bratwurst, bockwurst, knockwurst ('Knackwurst'), rindswurst, kielbasa or anything similar to the texture of these sausages should do well.
The sausage should be plump and crisp when cooked, and juicy to the bite.
In this recipe, I used Hungarian sausage we bought in a local store that sells imported products and food items.
You will notice in the ingredients that I used baking soda. Weird right? Well, actually not so. This is to rid of the acidity or sourness of the tomato ketchup and believe me you will not even taste it.
I've eaten my share of Currywurst while in Germany and Armin maybe more than his, so I can proudly say this Currywurst recipe is almost as good as the authentic ones sold in German food stands.
Try this Currywurst recipe and get to enjoy the most popular street food of Germany. Perfect for a snack or light lunch or dinner and quite easy to make too.
Cut slits on both sides of the sausages to prevent them from bursting while cooking.
Heat oil in a skillet over medium heat. Fry the sausages for 3 minutes each side or until brown. Transfer to a plate once cooked.
In the same skillet with oil, pour about ¾ of the tomato ketchup and water. Add baking soda and let it simmer while constantly stirring for another minute or until the bubbles subside.
Add the remaining tomato ketchup. Stir in onion powder, cayenne powder, soy sauce and curry powder. Bring to a simmer for another 2-3 minutes.
Pour the sauce over the sausages. Serve the currywurst with french fries or buns.
Combine tomato sauce, cider vinegar, curry powder, paprika, sugar, cayenne pepper, salt, and pepper together in a saucepan over medium heat; cook, stirring occasionally, until sauce is warmed and smooth, 5 to 10 minutes.
Currywurst (German: [ˈkœʁiˌvʊɐ̯st]) is a fast food dish of German origin consisting of steamed, fried sausage, usually pork (German: Bratwurst), typically cut into bite-sized chunks and seasoned with curry ketchup, a sauce based on spiced ketchup or tomato paste topped with curry powder, or a ready-made ketchup ...
The currywurst isn't so much a type of sausage but more so a dish made with bratwurst that's first boiled, then fried, and finally doused in a sauce of tomatoes and Worcestershire and dusted with curry powder. It deserves a special mention because it's an icon of German popular culture.
A German housewife named Herta Heuwer was desperate to liven up a meager post-war diet. She concocted a trade of booze for English curry powder and added it to a tomato/ketchup sauce with Worcestershire and paired it with a grilled sausage. Viola!
Berlin currywurst is one of the most famous curries in Germany. It is often served with a thicker and spicier sauce than the basic recipe, and usually comes with fries or bread. Berliners also like to add curry powder on top of the sauce. Hamburg currywurst is often served with a mustard or mayonnaise sauce.
Sausage is a preparation of ground meat that can be found in dried or fresh varieties and sold either in casing as links or in bulk. Bratwurst is a specific type of fresh link sausage made with pork or veal.
Bratwurst. One of the most famous of German sausages, second only to the Frankfurter Würstchen, the bratwurst—a.k.a., "brat"—is typically made from veal, beef or pork.
Torrontés wines are typically dry, but with a floral, fruity character that could complement the sweet-spicy profile of Currywurst. They also have a moderate acidity that can help balance the dish's rich flavors. A third option could be a Margaret River Chardonnay from Australia.
Weißwurst [ˈvaɪsvʊɐ̯st], literally 'white sausage'; Bavarian: Weißwuascht) is a traditional Bavarian sausage made from minced veal and pork back bacon. It is usually flavored with parsley, lemon, mace, onions, ginger and cardamom, although there are some variations.
A genuine German invention: the currywurst. But where exactly did this delicious dish originate? Both Berlin and Hamburg claim to own the copyright to the Currywurst.
The currywurst's origins are attributed specifically to the German capital. In 1949, a resourceful German housewife, Herta Heuwer, traded some spirits with British soldiers for ketchup. The trade created the dish - composed of German sausage, or wurst, sliced and doused in ketchup and sprinkled with curry powder.
“red” or “white”? “With” or “red” means a sausage with skin, that is a red, smoked, and fried boiled sausage whereas “without” or “white” means a sausage without skin (a white sausage without casing). I like both, but prefer the red bratwurst for Currywurst.
The ketchup-curry concoction, tasting slightly sweet but otherwise bland, added little to the flavour profile. Currywurst may be the ultimate Berlin street food, but it's also served in restaurants across the city.
A madras curry is a fairly hot curry with a dark red thick sauce (the colour comes from the chillies and paprika). It's got slightly tangy notes to it from the addition of tamarind and fenugreek. The chicken is not marinated in this dish, and the spices are often dry-fried or roasted.
The story goes that the currywurst (curry sausage) was invented in Berlin on September 4, 1949, after a British soldier gave imbiss owner Herta Heuwer curry powder that soon seasoned her snacks. It became the traditional postwar snack for Berliners and Ruhr area residents.
curry, (from Tamil kari: “sauce”), in Western usage, a dish composed with a sauce or gravy seasoned with a mixture of ground spices that is thought to have originated in India and has since spread to many regions of the world.
Introduction: My name is Arielle Torp, I am a comfortable, kind, zealous, lovely, jolly, colorful, adventurous person who loves writing and wants to share my knowledge and understanding with you.
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