CURRYWURST
When I used to I lived in Berlin, Germany, one of my favorite things to eat was currywurst and pomme frites. After I came back to the states, I created my own version, which is a pretty close second.-Julie Merriman, Seattle, Washington
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Place bratwurst and water in a skillet, cover and cook over medium heat for 10 minutes. Uncover; turn bratwurst and cook until browned and centers are no longer pink, 13-17 minutes longer. Remove and cool slightly. Cut into 1/2-in. thick slices; set aside., In the same skillet, heat oil over medium heat. Add onion; cook and stir until tender, 5-7 minutes. Add ketchup, broth, brown sugar, vinegar, curry powder and paprika. Bring to a boil; reduce heat. Simmer, uncovered, until slightly thickened, 8-10 minutes, stirring occasionally. Add sliced bratwurst; heat through. , Serve sausage mixture with french fries; sprinkle with additional curry powder.
Nutrition Facts : Calories 612 calories, Fat 37g fat (12g saturated fat), Cholesterol 85mg cholesterol, Sodium 2611mg sodium, Carbohydrate 56g carbohydrate (47g sugars, Fiber 3g fiber), Protein 17g protein.
CURRYWURST
Created in postwar Berlin in 1949, currywurst originated as a "poor man's steak," cobbled together using sausages, canned tomatoes and curry powder. Today, it's a popular street food across Germany, although how you enjoy it depends on the vendor and your preferences: The sausages can be served with or without skin, and you can request your currywurst sauce to be scharf (hot) or even extra-scharf. In traditional German currywurst sauces, tomatoes and vinegar provide acidity, sugar or juice lend sweetness and mild curry powder adds spice (although some adventurous cooks add other aromatics and spices, like mustard powder, hot chile or even lemongrass). This recipe, adapted from Alfons Schuhbeck's "The German Cookbook" (Phaidon, 2018), is a great introduction, not too spiced or too sweet, and can be customized according to taste.
Provided by Alexa Weibel
Categories dinner, weekday, sausages, main course
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- 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 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.
GERMAN CURRYWURST
Currywurst is a popular 'fast food' in Berlin, Germany. It is quick and simple and everyone loves it! If you're in a hurry, you can substitute ketchup for the sauce, or use your own recipe.
Provided by JenFen
Categories World Cuisine Recipes European German
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to Broil/Grill.
- Pour tomato sauce into a large saucepan, then stir in the chili sauce, onion salt, sugar and pepper. Let simmer over medium heat, occasionally stirring; bring to a gentle boil and reduce heat to low. Simmer another 5 minutes.
- Meanwhile, broil/grill kielbasa sausage for 3 to 4 minutes each side, or until cooked through. Slice into pieces 1/4 inch to 1/2 inch thick.
- Pour tomato sauce mixture over sausage, then sprinkle all with paprika and curry powder and serve.
Nutrition Facts : Calories 450.6 calories, Carbohydrate 26.1 g, Cholesterol 74.9 mg, Fat 31.7 g, Fiber 4.9 g, Protein 18.4 g, SaturatedFat 10.6 g, Sodium 3018.7 mg, Sugar 18.4 g
CURRYWURST SAUCE
German Sauce. The best Schnell-Imbisse (fast-food stalls) make their own currywurst sauce, essentially a curry powder ÃÂflavored ketchup.
Provided by paulc007
Time 30m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Heat 2 tbsp. canola oil in a saucepan over medium heat. Add 1 finely chopped large yellow onion; cook until soft, about 10 minutes.
- Add 1 tbsp. curry powder and 1 tbsp. hot paprika; cook for 1 minute more.
- Using hands, crush 1 can 400g whole peeled canned tomatoes (with juice) into pan.
- Add half cup sugar, 1/4 cup red wine vinegar, and salt to taste; stir well. Increase heat to high; bring to a boil.
- Reduce heat to medium-low and simmer, stirring occasionally, until thickened, about 25 minutes
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- In a deep sauce pan heat the vegetable oil over medium heat and saute the diced onion for 4-5 minutes until soft and translucent.
- Lower the heat to medium-low, add the garlic and curry powder, stir and cook for another minute.
- Add the ketchup, stir and cook until it is heated through and gently simmers. Use a splatter guard to minimize mess from the simmering sauce.
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- Heat the oil in a small saucepan and cook the onions just until soft and translucent. Do not brown them. Add the garlic and cook for another minute. Add the curry powder, paprika, cloves and cinnamon and cook for 30 seconds. Add all remaining ingredients and bring to a simmer. Reduce the heat to medium, cover and simmer for 15 minutes, stirring occasionally. Use an immersion blender or transfer to a blender and puree until smooth. Let the mixture cool completely and then refrigerate for a day before using to allow time for the flavors to meld.
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