Currywurst is a staple of German fast food. Nearly anywhere you go, you’ll find a currywurst stand. And no matter what city or nationality of the owner, the currywurst always tastes pretty much the same, sliced sausage with a soicy curried tomato sauce.Your choice of sides are usually French fries or a Kaiser roll (or something similar). Some currywurst have become famous like the Best Worscht dealer of Frankfurt which people will drive for hours to taste. Mind you, they have to queue for another hour once they get there, because an hour wait is pretty standard. If it’s a really busy day, prepare to wait up to 3. It’s just a kiosk trailer by the way, with a few stand up tables nearby. Really. Nothing fancy. But the currywurst is legendary!
- 1 pound bratwurst sausage
- 2 tsp. oil
- 1/2 c. chopped onion (about 1/2 small onion)
- 1/2 c. chopped apple
- 1 clove garlic, chopped fine
- 400g tin of chopped tomatoes
- 1 tblsp sugar
- 1/4 tsp. ground allspice
- 1/4 c. vinegar
- 3-5 tsp. curry powder, to taste
- 1-2 tsp. freshly grated ginger
- 1 bay leaf
- Freshly ground pepper, to taste
- Sauté the onion and apple in oil until onion is translucent.
- Add the garlic and cook, stirring, for about 1 minute, add the spices and sauté, stirring constantly, for 2-3 minutes or until spices are fragrant.
- Pour in 1/2 cup water and deglaze the pan.
- Add the tinned tomatoes, sugar and all the spices. Simmer for 1/2 hour or longer, adding water to reach desired consistency.
- Remove bay leaf and blend with a hand blender or in a processor for smooth sauce.
- Serve warm over your bratwurst (frankfurter if you cannot find the real thing )which has been grilled and sliced into one inch bites.
- Sprinkle with curry sauce
- Also known as a brat, is a sausage usually composed of veal, pork or beef
- The first documented evidence of the Bratwurst in Germany dates back to 1313, and can be found in the Franconian city of Nuremberg, which is still an internationally renowned centre for the production of grill sausages.