Currywurst
Berliner Currywurst: sliced pork sausage under curry-spiced ketchup
This is a pork dish. Currywurst was born in post-war Berlin, and today kiosks across the city sell it all day and long into the night, on a little paper tray with a wooden fork. A fried pork sausage is cut into bite-size pieces and drowned in a warm, tangy tomato sauce spiced with curry powder, then dusted with more curry powder and served with chips or a bread roll. The sauce is homemade here, so it has no brand of ketchup in it. The usual mistake is cooking the sausages too hot, so they split and burn outside while staying raw inside. Chef's tip: let the sauce simmer a full 10 minutes; the curry powder needs that time to lose its raw, dusty taste.
- Total time
- 35 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the curry sauce
For the sausages
Shop this recipe on Amazon
What you'll need
Spices & pantry
Fresh ingredients (2)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/5 doneStep 1: Heat 1 tbsp vegetable oil in a small pan over a medium heat and soften 1 onion for 5 minutes. Stir in 2 tbsp mild curry powder and 1 tsp sweet paprika for 30 seconds.
6 minStep 2: Add 1 ¾ cups passata, 1 tbsp tomato paste, 2 tbsp brown sugar, 2 tbsp cider vinegar, 1 tsp Worcestershire sauce and ½ tsp salt. Simmer gently for 10 minutes, stirring now and then. Blend smooth with a stick blender and keep warm.
10 minStep 3: Meanwhile, heat 1 tbsp vegetable oil in a frying pan over a medium-low heat. Fry 4 pork bratwurst for 12–15 minutes, turning often, until browned all over.
14 minStep 4: Check one sausage: the middle must reach 160°F on a thermometer, with no pink and juices running clear.
Step 5: Slice the sausages into 2 cm pieces, pile them into bowls, spoon over plenty of warm sauce and finish with a pinch of 1 tsp curry powder, for dusting. Serve with chips or a bread roll.
Nutrition per serving
- Calories
- 470 kcal
- Protein
- 18 g
- Carbs
- 22 g
- Fat
- 34 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does currywurst take?
- About 35 minutes in total: 10 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of sweet paprika?
- Smoked paprika, half the amount.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Mazorca desgranada
Food trucks and street corners in Bogotá and Medellín sell mazorca desgranada in plastic tubs, late into the evening: sweet corn kernels cut off the cob, fried in butter and layered with shredded chicken, melted cheese, crunchy potato sticks, pineapple sauce and salsa rosada. Some stands add bacon, beef or quail eggs; this version keeps to chicken. It is sweet, salty and gooey, and a hit with teenagers. Using tinned corn without draining it well is a common error: the water dilutes the sauces and the tub gets soggy. Chef's tip: fry the corn until a few kernels brown and pop; that caramelised edge stands up to all the sweet sauces. For a vegetarian tub, skip the chicken and use a cheese made with microbial rennet.
Colombian
Doubles
Doubles are Trinidad's favourite street food, sold from carts at dawn on corners from Curepe to San Fernando and said to have started in Princes Town in the 1930s. Two pieces of bara, a soft, puffy fried flatbread coloured with turmeric, are piled with soft curried chickpeas (channa), then spooned with sweet tamarind sauce, cool cucumber chutney, shado beni sauce and as much pepper sauce as you dare ('slight' or 'heavy'). They're messy, cheap and wonderful, eaten standing up from a square of paper. These are different from Indian chole bhature: the bara is light and yeasty, the channa is cooked very soft in Caribbean curry, and the toppings are sweet, sour and fiery all at once. Chef's tip: keep the bara dough very soft and wet, and handle it only with oiled hands. Stretch each ball thin over your fingers and slide it straight into the hot oil, so it puffs light and stays soft instead of turning into a crisp puri.
Trinidadian
Thai bean burger
A Thai-flavoured veggie burger: butter beans are blended with fresh coconut, spring onions, coriander, roasted peanuts and red curry paste into coarse patties, shallow-fried until crisp and stacked in toasted buns with lettuce, onion and a little sweet chilli sauce. Filling, crunchy and full of flavour. Serve with a salad or chips.
Thai