Currywurst
So here we go, first post !!!! Excited !
Since my goal for this blog is to share culinary experiences from the places where I am, this post will be about... surprise, surprise… Currywurst !
So what the heck is a currywurst ?
Well it is basically a sliced fried pork sausage (Bratwurst for the insiders) swimming in a tomato curry flavoured sauce (Currysosse) with pinch of curry powder. This snack is served with a bread bun on a paper plate. I guess now that you know what it is, you are wondering why is it so popular in the krauts’ capital ! This dish actually has an interesting story, it all begun post world war 1949 to be exact. While the city was under reconstruction, while the population of the divided german capital was suffering of a very bad ingredient supply, while France wasn’t yet football world champion, appeared a heroic soul : Herta Heuwer (see picture). The legend is that this beautiful swan was trading curry powder, Worcestershire sauce and
ketchup against liquor with the British solders … After many tries, she came up with her original recipe which she never revealed (yeah… Americans may have Coca Cola but Germans have the Currywurst). This original, cheap, hearty dish quickly became a hit for the laborers of Charlottenburg (West-Berlin), so big, there are now not less than 800 millions of this culinary delight served every year in ‘schland. So what about a little recipe in case there is no sausage stand around the corner of your place (you unlucky bird) :
· 1 package of bratwurst (5 links) OR 1 package of hot dogs
· 1 tablespoon of oil
For the sauce :
· 1 8-ounce cans of tomato sauce
· 1/4 cup of ketchup
· 1 tablespoon curry powder
· 1/2 – 1 teaspoon paprika
· 1/4 teaspoon sugar
· 1/2 teaspoon onion powder
· 1 teaspoon of vinegar
Preparation:
1. Poor oil in medium saucepan and melt over medium heat, fry the sausages
2. Stir all the sauce ingredients in a sauce pan. Add in all seasonings and mix as well
3. Lower heat to medium-low, cover and allow to cook for 10 minutes. Stir occasionally to prevent burning.
4. Check flavor and add curry at your discretion. Lower temperature and simmer for 20 minutes more.
5. Serve with french fries or bread bun on the side, adding enough sauce to dip fries or bread. You may also sprinkle some curry onto the Wurst for garnish.
Ps: Don’t listen to Angelas’ 85 million co citizens which will tell you that they, personally, have the original recipe. Because in case you don’t know, I am always right !
For more information, here is a link for the “Currywurst Museum”, not kidding.
