CURRY WURST FULL
CURRY WURST FREE
CURRY WURST CRACK

When it’s nice and warm, drop in the 1/4 teaspoon of baking soda. We want to warm up the ketchup for a few minutes for our next step. Put one cup of ketchup into a small saucepan on medium low heat. – If you don’t have any (or want any) paprika, this recipe should still work without it. It’s expensive, if you don’t nab when it’s on sale, but it’s really wonderful. I specifically used smoked paprika for that smokiness. I wouldn’t be surprised if once you start using this spice, you’ll always want it on hand. – If you can’t get or don’t want to invest in smoked paprika, I’m thinking that using liquid smoke and sweet paprika would work. Mild curry powder already has a minor, teeny kick on its own.

CURRY WURST FREE

– Feel free to omit the cayenne pepper completely if you don’t like a lot of spice.

CURRY WURST FULL

– I use a full 5 teaspoons of curry powder because I feel that gives it the best flavour. While I haven’t tried it yet, I really feel like this sauce would go great on vegetarian sausages too. – You can easily sub the beef broth for veggie broth and use vegan Worcestershire sauce to make this a vegetarian dish. 1/4 teaspoon of Baking Soda (sounds weird but trust me).So, let’s get cracking on the currywurst! Ultimately, that’s what really matters, right?

Right now, I’ve got a recipe we really enjoy. I know that ketchup wasn’t easy to get after the war, so I’m sure the recipe changed to use tomato sauce, paste or canned tomatoes.

CURRY WURST CRACK

From there I’ll continue to try and crack this nut. However, even though I’m sure I’ll be ruffling someone’s feathers, I’m going to revert back to the simplicity of using tomato ketchup as a base. Why? Well, because I was determined to use canned tomato sauce instead of ketchup. I really thought that with my curry ketchup success I’d be able to easily translate that into an easy currywurst sauce but that hasn’t been the case. I usually bring several back home with me because they’re so cheap and so good. The currywurst I’ve had in in more recent years in Bavaria are much more like the sauce you get when you make a Knorr Fix or Maggi Fix & Frisch packet versions. I did read that traditional Berlin currywurst is supposed to be like that but I really can’t verify that. It’s been 15 years since I had some in the beautiful German capital. The several recipes that I did try all ended up being too sweet for our tastes. Whoever invented it, I would say that Frau Heuwer seems to be the one that made it popular.įor Herta Heuwer’s 100th birthday on June 30th, 2013, Google celebrated by making this little Google Doodle. There’s some information out there that says currywurst was created in Hamburg as early as 1947 in Hamburg by Lena Brücker. It was particularly loved by the construction workers that were rebuilding the city because it was an inexpensive protein laden meal. I’m guessing folks loved the exotic flavour (for that time period, at least). She began selling it as a low cost street snack and it didn’t not take long for it to become a success. Either way, the resulting sauce was poured over grilled pork sausages. Ta-da! Currywurst was born. The currywurst sauce is much more than just ketchup and curry powder. I’m guessing that she experimented with these ingredients and other spices until she found something she liked. In 1949, she apparently traded spirits for ketchup (some sources say Worcestershire sauce) and curry powder with British soldiers stationed there after the war.

Legend has it that creator of currywurst was the saavy housewife, Herta Heuwer, from the Charlottenburg district of Berlin. Truth be told, if I had a local source, I probably wouldn’t make it at home either. Sure, they love making their own jams, wine, juice and pickling veggies but it must be easier to just run to the local Imbiss for some currywurst. The one thing everyone can agree on is that there is no “official” currywurst recipe. That’s something, at least.Īnother thing I can say about currywurst is that I’ve never seen anyone in Germany make currywurst from scratch at home. Others say that ketchup is the best base, while others basically state that’s an offense to the dish. Some folks say there should definitely be fried onions in the recipe, others say definitely not. I got the feeling it would take months to try all these versions. In hunting across the internet on both English and German sites, I’ve found recipes that use cola, orange juice, apple sauce, apricot jam, plum juice and lime juice. This has made the recipe a tough nut for me to crack. The lovers of this dish are ardent about what should and should not go into the perfect currywurst sauce. Currywurst is widely considered to be the ultimate German street food.

Curry wurst