Currywurst recipe

Berlin street food invented by Herta Heuwer in 1949: fried sausage cut into pieces, drowned in curry ketchup and dusted again with curry powder.

1 houreasy11 ingredients

Ingredients

• 2 tbsp curry powder
• 4 bratwurst
• 250 ml tomato ketchup
• 2 tbsp tomato paste
• 1 onion
• 1 tbsp white wine vinegar
• 1 tbsp sugar
• 1 tsp sweet paprika
• 1 tsp worcestershire sauce
• 2 tbsp vegetable oil
• 1 tsp salt

How to make Currywurst

1. Sweat 1 finely grated onion in 2 tbsp oil for 5 minutes, then blend or strain it out: the sauce must be smooth, never chunky.
2. Add 2 tbsp tomato paste and cook 2 minutes to take off the raw edge.
3. Stir in 250 ml ketchup, 1 tbsp vinegar, 1 tbsp sugar, 1 tsp sweet paprika, 1 tsp worcestershire sauce and 2 tbsp curry powder.
4. Simmer 10 minutes on low with a splash of water until glossy, salt to taste, then let it sit 30 minutes off the heat.
5. Poach 4 bratwurst for 8 minutes in barely simmering water, then drain and pat dry.
6. Fry them in 2 tbsp oil for 5 minutes, turning, until the skin blisters.
7. Cut them into 2 cm pieces straight onto the plate and pour the warm sauce over.
8. Dust with 1 more tsp curry powder and serve with fries or a bread roll.

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