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.
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 ...
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.
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.
The currywurst's origins are attributed specifically to the German capital. In 1949, a resourceful German housewife, Herta Heuwer, traded some spirits with British soldiers for ketchup. The trade created the dish - composed of German sausage, or wurst, sliced and doused in ketchup and sprinkled with curry powder.
Bratwurst is typically prepared in a natural casing and tends to have a higher fat content than sausage. Regional variations include the use of different spices and meats. Common bratwurst seasonings include ginger, garlic, marjoram, paprika, sage, cumin, nutmeg, caraway, and coriander.
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).
Torrontés wines are typically dry, but with a floral, fruity character that could complement the sweet-spicy profile of Currywurst. They also have a moderate acidity that can help balance the dish's rich flavors. A third option could be a Margaret River Chardonnay from Australia.
And yet, currywurst — sliced sausage topped with a tomato sauce flavoured by spices including yellow curry powder, paprika and potentially a few secret ingredients too — has been a German favourite for over half a century. It can be eaten at almost any time of day, and at any level of intoxication.
In 1878–79 Bismarck initiated a significant change in German economic policy in conjunction with his new alliance with the two conservative parties at the expense of the National Liberals.
Sheep, cows, and goats were used for milk, butter, and cheese and occasionally meat products, which were served most often during feasts. The earliest spices in German cuisine were parsley, celery, and dill, which are still used today. The Romans introduced fruit tree cultivation and grapevines.
More than 850 million currywursts are consumed each year in this Central European country, 70 million in Berlin alone. A study from 2008 concluded that 80% of Germans consider currywurst a central part of their diet. Since 2009, the Deutsches Currywurst Museum has been dedicated to the dish.
Depending on how they are made, sausages in Germany are called Brühwurst (scalded sausage), Kochwurst (cooked sausage) and Rohwurst (fresh/raw sausage).
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.
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.
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