Ingredients
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2 sausagespreferably German Bratwurst
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1 can of sieved tomatoes
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1 tbsp tomato paste
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1 small onion
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1 tbsp Sugar
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1 tsp ground sweet paprika
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1 tbsp curry powder
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1/2 tbsp applesauce
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1 1/2 tbsp balsamico
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1/2 tsp honey
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1 dash Worcestershire Sauce
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1 dash Olive Oil
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Salt & pepper
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tabasco
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chili powder
Directions
The currywurst’s origins are attributed specifically to the German capital. In 1949, a resourceful German housewife, Herta Heuwer, traded some spirits with British soldiers for ketchup. The trade created the dish – composed of German sausage, or wurst, sliced and doused in ketchup and sprinkled with curry powder.
This unofficial German national dish is so popular that over 800 million plates of the beloved fried sausage doused in curried ketchup are consumed each year across the nation – with over 100 million of those portions doled out in Berlin alone! As well as Berlin, curry sausage is a favorite in other towns in western Germany such as Bochum, Cologne, and Düsseldorf, where it is considered a real delicacy. But there are differences in how it is cooked, as the sauce is thinner and hotter and contains a lot of tomatoes.
The sausage is served with a curry dredged with extra curry powder, depending on preference, served with a roll.
Preparation:
- Chop the onion into small cubes and stew them in olive oil until they are glazy.
- Add the tomato paste and deglaze with water.
- Then add the sieved tomatoes, balsamico, honey, curry powder, and a few dashes of Worchestershire sauce and let it simmer on a low heat.
- Finally, add the apple sauce, chili powder, salt and pepper to taste, and stir the sauce well.
- Score the sausages several times on all sides.
- Fry the sausages preferably in a pan, or alternatively in a deep fryer.
- When slightly browned, cut them into slices of 1-2 cm.
- Place the pieces of sausage on a plate, cover it with the sauce and top it off with some more curry powder.
- Serve the dish with French fries or bread rolls.
