Currywurst

Currywurst

Currywurst is the best selling sausage in Germany. Currywurst sausage is to Germans what Hotdog is to Americans. In New York hotdogs are sold with ketchup, mustard or sauerkraut on every street corner, in Berlin currywurst is served with "curry ketchup." Currywurst is all about the sauce and not the sausage. Currywurst sausage is defined not by the ingredients which are inside of the sausage, but by the addition of curry ketchup during serving. This means that one can choose bratwuurst, bockwurst or any sausage like Polish smoked sausage, and as long as it is served with "curry flavored ketchup" it qualifies to be called Currywurst. As they are different types of curry and different types of the sauce produced, considerable variations occur between sausages. Currywurst is consumed everywhere: in Berlin, Hamburg and the industrial Ruhr Area, it is sold by street cart vendors, small restaurants or served at home. Ready to use curry ketchups and sauces are sold in supermarkets. Currywurst is usually served with a roll, bread or french fries. The simplest way to make currywurst sauce is to mix curry powder with tomato ketchup according to your own liking. Then sauce is poured over grilled sausage, which is usually sliced into smaller pieces.

Meats Metric US
Sausage (bratwurst, bockwurst, Polish sausage, Italian sausage) 1000 g 2.20 lb.

Ingredients per 1000g (1 kg) of meat

salt 3 g 1/2 tsp.
curry powder 15 g 2 Tbsp.
sugar 18.0 g 3 Tbsp.
pepper 4.0 g 2 tsp.
paprika 2 g 1 tsp.
tomato sauce 850 g 30 oz. (2 cans)
onion powder 2.5 g 1 tsp.

Instructions

  1. Pour tomato sauce into a preheated skillet.
  2. Add all ingredients and mix together.
  3. Bring to a boil, reduce heat and simmer for 5 minutes.
  4. Fry/broil/grill sausage on each side until brown and cooked.
  5. Slice sausage into 1/2 inch thick pieces.
  6. Pour curry sauce over hot sausage
  7. Serve with bread roll.

Notes

Onion powder may be substituted 1 medium size onion (60 g). Fry the onion in 2 table spoons (28 g) vegetable oil until glassy looking, then simmer with tomatoe sauce and other ingredients.

Red vinegar may be added (1/4 cup, 60 ml)

From Wikipedia: The invention of currywurst is attributed to Herta Heuwer in Berlin in 1949 after she obtained ketchup, Worcestershire sauce and curry powder from British soldiers. She mixed these ingredients with other spices and poured it over grilled pork sausage. Heuwer started selling the cheap but filling snack at a street stand in the Charlottenburg district where it became popular with construction workers rebuilding the devastated city. She patented her sauce, called Chillup, in 1951. At its height the stand was selling 10,000 servings per week. She later opened a small restaurant which operated until 1974.

An estimated 800 million servings are sold in Germany each year.

Due to the popularity of the sausage, in 2010 "Currywurst Museum" was opened in Berlin. The place attracts hundreds of visitors every day.

The demand for ready to use currywurst sauce in Germany is so great that Heinz Company makes ready to use Currywurst Flavored Ketchup, and Knorr Company makes ready to mix with water Currywurst Sauce. Those products can be obtained in the USA online as well.

You can add some Latin flavor to the sausage by adding cilantro, garlic, lemon juice and some cayenne pepper.