Bratwurst-Curry

Currywurst is the most popular sausage in Berlin and Hamburg, however, the sausage itself has not much character as any sausage can become “currywurst” as long as it is topped off with the currywurst sauce. In Curry-Bratwurst curry powder is one of the major ingredients so the sausage does not depend on sauce for the flavor. The sausage, can of course, be served with a curry sauce as well.

Calories: 220

Servings: 10

Prep time: 18 minutes

Cook time: 30 minutes

Meats	Metric	US
Pork shoulder	1000 g	2.2 lb

Ingredients per 1000g (1 kg) of meat

Salt	18 g	3 tsp
White pepper	2.0 g	1 tsp
Curry	6.0 g	3 tsp
Mace	1.0 g	½ tsp
Ginger	0.5 g	¼ tsp
Cardamom	0.5 g	¼ tsp
Lemon zest, grated	1.0 g	½ tsp
Worcestershire sauce	3 ml	1/2 tsp
Water, cold	60 ml	2 oz fl

Instructions

Grind meat through 3 mm (1/8”) plate.
Mix meat with salt, water and spices until sticky.
Stuff into 28 mm sheep or hog casings forming 30 cm (1") links.
Boil in water at 80° C (176° F) for 30 minutes.
Immerse for 10 minutes in cold water than dry in air to evaporate moisture.
Refrigerate.

Available from Amazon

The Practical Guide to Making Salami is a companion book to The Art of Making Fermented Sausages, published in 2008. Since then, more information has become available; safety standards have been updated and tightened, new cultures have appeared, and getting supplies and newer equipment online has become more accessible. The most relevant theory has been transferred from The Art of Making Fermented Sausages. Still, The Practical Guide to Making Salami includes plenty of new materials such as fermented spreadable sausages, acidified sausages, or combining acidulants with natural fermentation. The recipes section has been expanded and includes 264 selected recipes from different countries so the reader can immediately produce sausages.

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