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.
"Curry Sausage (Curry wurst) is a very popular German snack/fast food on the go. Its easy to make, kids love and its cheap! I'm using hotdogs in this recipe but any type of brats, breakfast sausages and franks will work great with this sauce."
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.
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.
Recreate Berlin's favourite street food – currywurst – at home with our easy recipe. Serve with loaded fries topped with sticky onions. Just add a cold pilsner. We've got 50+ more German recipes – from sauerkraut to schnitznel – for you to try.
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 ...
For instance, brats are often seasoned with nutmeg, ginger, caraway and sage, while people quite often infuse kielbasa with garlic. This also leads to a different taste for each sausage. If you compare bratwurst vs. Italian sausage, for instance, you will find the latter much sweeter due to the anise and fennel.
It depends on your diet concept. From a low-fat concept, Currywurst is unhealthy because the sausage contains a lot of fat. From a low-carb concept, you might tolerate the sausage, but the sauce has too much sugar.
To order a currywurst, ask for it skin on by saying "currywurst mit darm" or without skin by saying "currywurst ohne darm". I recommend with skin as it adds a delightful crunchy layer. If your taste buds are craving heat, ask for the sauce to be "scharf" (spicy).
“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).
Ginger is by far the most imported spice in Germany, with around 35,700 tons annually. It is closely followed by pepper and, with around 17,000 and 12,000 tons respectively, bell pepper and star anise with caraway.Coriander and cinnamon round off the list with around 5,000 tons each annually.
These are considered to be national dishes. Of all these regional and national dishes, Germany is most famous for Currywurst, sausages, pretzels and Black Forest Gateau, but as you can see, there is plenty more to German cuisine than just these.
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.
When pairing wine with Currywurst, consider wines that balance the dish's bold and rich flavors while offering refreshing acidity. Recommended options include Dry German Riesling, Torrontés, Pinot Blanc from Alsace, and Merwah from Lebanon.
You can grab a delicious currywurst or a döner kebab for around 3-5 EUR. Curry 36, Mustafa's Gemüse Kebap, and Konnopke's Imbiss are popular spots to try these iconic street foods.
Frankfurt adores a beef sausage over the traditional pork. Even Volkswagen has a specific bockwurst the company manufactures specifically for this dish. And across Germany, vegan and vegetarian sausages are also popular. The protein might be boiled, seared or grilled, sliced, and coated with the curry sauce.
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. The recipe for the actual sausage varies from region to region and has, to date, over 40 varieties.
It is a type of sausage, traditionally made with pork, beef and spices, whose name is derived from a German expression “lang tige” which means “smoked for a long time and air-cured for a long time.” The German word “Jäger” means “hunter,” which is linked to its tradition as a food consumed by hunters because it could ...
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.
Introduction: My name is Annamae Dooley, I am a witty, quaint, lovely, clever, rich, sparkling, powerful person who loves writing and wants to share my knowledge and understanding with you.
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