CURRYWURST SAUCE
This is an adaptation of a recipe I found that has been changed to make it a little quicker and easier. It tastes just like the sauce served on the fried bratwurst at my favorite local German restaurant. Use hot curry powder if you like it a bit spicier or add some cayenne for a kick.
Provided by nogoer
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 10m
Yield 16
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 18.3 calories, Carbohydrate 4 g, Fat 0.3 g, Fiber 1 g, Protein 0.6 g, Sodium 148.1 mg, Sugar 2.7 g
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.
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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.
- If the sausages are not pre-cooked, first poach them in lightly simmering water. The next step is to grill/fry them to finish them off. You can either grill or pan-fry the sausages.The important thing is to cook them until they develop a thick and crispy browned outer crust. (So if you're pan-frying, be sure to use enough oil.) Some curry wurst stands also cut vertical slits along the currywurst to prevent them from bursting open while cooking and then the sausages are sliced along the lines into bite-sized chunks before serving.
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