Curry Wurst

There is nothing more German then Curry Wurst. It is a very popular street food in Germany, just like hot dogs in New York.
There are many articles how to make Curry Wurst sauce and what sausages to take. If an article suggests Weisswurst, don't continue reading. They don't know what they are talking about. Weisswurst is eaten before the clock shows noon and with sweet mustard. Italian style sausages are not suitable either.
I like Octoberfest Bratwurst the best as a sausage.  Any kind of Bratwurst will do.
If pictures show the sauce sprinkled with curry, this is not good either. The curry must be inside the sauce.

2 tbsp olive oil
2 small onion finely chopped
1 small clove of garlic
2 tsp high quality curry powder
1 tsp sweet paprika
1/2 tsp smoked paprika
1/2 tsp onion powder
2 tsp of Worcestershire sauce (Lea & Perrin, for something one just uses the best)
1 tsp of apple cider vinegar
1 cup of water
1 cup Sir Kensington's Classic Ketchup (Heinz really does not taste with that)
tomato paste to thicken
 
In a sauce pan heat the oil add the onions and cook for 3-4 minutes till they are getting translucent. Add the garlic and cook for another minute. Then add all the remaining ingredients, cover, bring to a boil and then turn the heat down to simmer for about 15-20 minutes.  Stir occasionally.
Serve with fries or a kaiser roll and a side salad.
-Mahlzeit-


 




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