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.
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.
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).
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.
Currywurst was born. Finding resounding success, it quickly spread throughout Berlin and then all over Germany. The dish was not only delicious, but also cheap, easy to prepare and nutritious. It became a staple in sausage stands all over the country.
Ultimately, they're all sausage. The different distinctions between kielbasa and bratwurst and sausage lie in their ingredients and seasonings, how you prepare them, and their country of origin.
This signature dog, known in Germany as the Käsekrainer, is highly versatile and impossibly easy to eat! With lashings of Tomato Ketchup and a generous sprinkle of Crispy Fried Onions, this one-of-a-kind cheese-filled sausage will surely become your new favourite dish.
Interesting story. The Currywurst was invented by Hertha Heuwer who operated a bratwurst and fast food stand in Berlin-Charlottenburg in September 1949. Hertha's husband worked with American officers and noticed that they put huge amounts of ketchup on their steaks and told his wife.
Sauerbraten is regarded as one Germany's national dishes and there are several regional variations in Franconia, Thuringia, Rhineland, Saarland, Silesia and Swabia. This pot roast takes quite a while to prepare, but the results, often served as Sunday family dinner, are truly worth the work.
It's a matter of personal preference, but in Germany, sausages are often served with a roll, mustard, and ketchup, or in a hearty stew, soup, or hot dog. Some people also like to grill their sausages and enjoy them with sauerkraut and potatoes.
The Berlin curry sausage dish, or Currywurst, is German fast food with flair. Take one typically German smoked sausage, boil it, fry it, then serve it sliced with spiced and curry flavoured tomato sauce and a side of chips.
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.
Introduction: My name is Gregorio Kreiger, I am a tender, brainy, enthusiastic, combative, agreeable, gentle, gentle person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.