currywurst

There's a reason over 800 million currywursts are consumed each year in Germany - they're deeeelicious and have been a German institution since 1949!

Traditional Currywurst and Curry Ketchup Recipe

olive oil

onion

garlic

curry powder

sweet paprika

cloves

cinnamon

ketchup

tomato paste

broth

apple cider vinegar

honey

Worcestershire sauce

sugar

mustard

salt

black pepper

cayenne pepper (optional,

French fries bread

Heat the oil in a small saucepan and cook the onions just until soft and translucent.  Do not brown them.  Add the garlic and cook for another minute.  Add the curry powder, paprika, cloves and cinnamon and cook for 30 seconds.  Add all remaining ingredients and bring to a simmer.  Reduce the heat to medium, cover and simmer for 15 minutes, stirring occasionally.&nbsp; Use an immersion blender or transfer to a blender and puree until smooth.&nbsp;&nbsp;Let the mixture cool completely and then refrigerate for a day before using to allow time for the flavors to meld.&nbsp;&nbsp;

Makes 1 1/2 cups.&nbsp; The curry ketchup will keep for up to a month in the fridge.

HOW TO MAKE CURRYWURST:

If the sausages are not pre-cooked, first poach them in lightly simmering water.&nbsp; The next step is to grill/fry them to finish them off.&nbsp;&nbsp;You can either grill or pan-fry the sausages.The important thing is to cook them until they develop a thick and crispy browned outer crust.&nbsp; (So if you're pan-frying, be sure to use enough oil.)&nbsp; Some curry wurst stands also cut vertical slits along the currywurst to prevent them from bursting open while cooking and then the sausages are sliced along the lines into bite-sized chunks before serving.

To serve, slice the wursts vertically into bite-sized pieces, top with some curry ketchup, and sprinkle with curry powder.&nbsp; Serve with French fries or a crispy bread roll (Brötchen).&nbsp; Currywurst and fries/Brötchen are served in paper food trays&nbsp;and eaten with&nbsp;currywurst toothpicks.

Authentic recipe for curry ketchup to make the iconic German currywurst.

Currywurst and Currywurst Sauce Recipe

Bratwurst

onion (small about 50 g/ 1.8 oz,)

brown sugar

250 ml ketchup (I used reduzed sugar 8.5 oz

tsp cider vinegar

Worcestershire Sauce

tsp mild curry powder

tsp cayenne pepper

tomatoes (400 gr /14 oz)

Fry, barbeque or grills the sausages until browned from all sides

Prepare Currywurst Sausages

Peel and finely cube the onion and garlic.

In a pan heat up the olive oil and then fry the onions and garlic until the onions become translucent. Now add in the brown sugar and stir until the sugar crystals dissolve and the onions start to caramelize.

Add in the tomato paste and fry for a minute longer.

Pour in the cider vinegar followed by the ketchup. Bring to a simmer and season with the Worchester sauce, curry powder, and cayenne pepper.

If you find the sauce is too thick, add in the tablespoons of water until the desired consistency is achieved.

Currywurst Sauce - made with ketchup

Pour in the cider vinegar followed by the tinned tomatoes. Bring to a simmer and boil until it reduces 1/3. Season with the worchester sauce, curry powder, and cayenne pepper.

With an immersion stick, you can puree the tomatoes sauce until smooth. Season with salt and pepper to taste.

Currywurst Sauce - made with tinned tomatoes

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