Today's #FoodFriday is the beloved German street food: Currywurst! A deliciously good combination of sausage, ketchup, and curry powder, usually served with a healthy serving of chips/fries on the side. YUM.
F U N F A C T S : The legend of the Currywurst goes like this: Berlin in 1949, a German woman called Herta Heuwer was looking for a way to liven up her miserable post-war diet. After some trading with British soldiers, she got some ketchup and curry powder, which she then mixed with peppers, paprika and other spices. Then poured the whole thing over a fried and sliced boiled sausage and - boom! - the Currywurst was born. Today, Currywurst is sold all over Berlin and Germany. Mostly out of snack carts - like this cute one we ate at in Frankfurt! And is an essential experience when visiting Germany. But until your travels take you to Germany, here's a recipe to make Currywurst at home:
For the sauce you will need:
- 60 ml olive oil
- 1 yellow onion (finely chopped)
- 20 g brown sugar
- 14 g mild curry powder
- 14 g ground sweet paprika
- 1 cinnamon stick
- 1 small dried chile de árbol
- 30 ml tomato paste
- 1 can diced tomatoes (with juices)
- 180 ml vegetable stock
- 20 ml apple cider vinegar
- salt, to taste
For the Sausages you will need:
- Fresh bratwurst sausages
- 15 ml vegetable oil
- French fries, for serving (optional)
- ketchup and mayonnaise - for the fries!
Here's how to put it all together:
Prepare the currywurst ketchup: In a large skillet, heat 1 tablespoon olive oil over medium. Add the onion and sauté, stirring occasionally, until softened about 5 minutes. Add the brown sugar and cook, stirring occasionally, until the onion is caramelized, about 5 minutes. Stir in 1 tablespoon curry powder, paprika, cinnamon and chile and cook until just fragrant, about 1 minute. Stir in the tomato paste, then add the chopped tomatoes and their juices, stock and vinegar. Cook, stirring occasionally, until thickened, 10 to 15 minutes.
Discard the cinnamon stick and chile de arbol, then transfer the tomato mixture to a blender and purée until smooth. Blend in the remaining 3 tablespoons olive oil in a steady stream. Season to taste with salt. (This makes about 2 cups of sauce.)
Meanwhile, using the tines of a fork, lightly poke a few holes in the skin of the sausages on all sides to allow air to escape as the sausages cook. Heat the neutral oil in a large skillet over medium heat. Add the sausages and pan-fry, rotating until lightly browned on all sides, about 8 to 10 minutes, depending on what type of sausage you select. Let rest for 5 minutes.
Slice the sausages on an angle into thick coins, if desired, and divide the sausages among the plates. Transfer the curry sauce to a squeeze bottle and drizzle on top of the sausages (alternately, you can simply drizzle the curry sauce on top using a spoon). Sprinkle with additional curry powder, if desired, and serve with French fries.
W I N E P A I R I N G :
What wine pairs with a famous German dish? A famous German wine of course! The Litre Riesling from Hinterbichler - a dry, thirst-quenching wine that pairs perfectly with Currywurst. This Dry Riesling is always a crowd favourite and goes with so many different foods - or no food at all.😉 Hinterbichler is a father and son operation in the heart of the German wine-growing region Pfalz. The roots for winemaking run deep in this family and it shows in every one of Hibi's wines. We're big fans of Hinterbichler and as soon as you try one of these wines, you will be too. Shop this awesome wine HERE.
Recipe from: NYT Cooking - Currywurst Recipe adapted from "The German Cookbook"