German sausage with curry ketchup, known as currywurst, is the number one street food or fast food known as imbissbuden.
It starts with a grilled sausage (Berliner currywurst is a pork sausage which resembles a hot dog, while other cities might use bratwurst) and curry-flavored tomato ketchup.
A good currywurst is made with good-quality sausage that is grilled hot, and the ketchup should have body rather than being the thin, watered-down stuff found in squeeze bottles.
Included below is a recipe for homemade ketchup that starts with tomato paste, just in case you don't have any ketchup on hand.
- For the Sausage:
- 4 to 6 links sausage (bratwurst or knockwurst or old-fashioned butcher-style frankfurters)
- For the Sauce:
- 2 teaspoons cooking oil
- 1/2 cup onion (about 1/2 small onion, chopped)
- 1/2 cup apple (chopped)
- 1 clove garlic (chopped fine)
- Water to thin tomato paste
- 1 can/6 ounces tomato paste
- 2 tablespoons honey
- 1/4 teaspoon allspice (ground)
- 3 to 5 teaspoons curry powder (or to taste)
- 1/4 cup vinegar
- 1 to 2 teaspoons ginger (freshly grated)
- 1 bay leaf
- Freshly Ground Pepper, to taste
Make the Sauce
- In a medium saucepan, add the oil, onion, and apple and sauté until onion is translucent. Add the garlic and cook, stirring, for about 1 minute.
- For a more elite taste, add the spices to the garlic and sauté, stirring constantly, for 2 to 3 minutes or until spices are fragrant.
- Otherwise, pour in 1/2 cup water and deglaze the pan. Add the tomato paste, honey, allspice, curry powder, vinegar, ginger, bay leaf, and pepper.
- Bring to a boil, reduce heat, and simmer for 30 minutes or longer, adding water to reach desired consistency.
- Remove bay leaf and blend with an immersion blender for a smooth sauce, or leave chunky if desired. Keep sauce warm or rewarm it when ready to serve.
Grill the Sausage
- Grill sausage links and then cut into 1-inch bites and serve with hot sauce.
- Alternatively, score the sausage links on the diagonal and grill to create more crispy surface area and then slice.
- A third approach would be to slice the link on the diagonal but leave it whole after grilling for the diners to cut as they wish.
- A bun traditionally is not served with this dish, but french fries are a frequent accompaniment.
|Nutritional Guidelines (per serving)|
|Total Fat||7 g|
|Saturated Fat||2 g|
|Unsaturated Fat||3 g|
|Dietary Fiber||4 g|