Currywurst is a popular street food that originated in post-WWII West Berlin. Many of the US troops who served in occupied West Berlin get a far away look in there eyes at the mere mention of it, overcome with memories of late-night visits to a local Imbiss (German street food vendor).
It's a bratwurst, cut into bite-sizes pieces served in a little paper bowl, slathered in a ketchup/curry sauce. It came with a toothpick as your utensil, usually accompanied by "Pommes frites mit Mayonnaise".... yep, french fries with mayo (yum!).
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servings
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Ingredients
- 6 ea bratwursts
- 1/2 cup Ketchup
- 5 tsp curry powder — the term "curry powder" is relatively generic. There can be a WIDE variety of hotness, from very mild to insane. If you have a favorite brand, go with it. Otherwise shop carefully.
- 2 tsp smoked paprika — The smoked paprika normally found in grocery stores can be quite bland - adding little more than color. It may be worth googling a bit and shopping online, seeking quality over price.
- 1/2 ea shallot — finely diced
- 1/4 tsp Cayenne Pepper — adjust up or down to get to your preferred level of heat. The street version normally had a bit of zing, but not enough to result in tears, runny noses or cussing.
- 1 tsp Granulated garlic — or garlic powder
- 2 tsp Worcestershire sauce
- 1/4 cup chicken stock — as with all stock, home-made is normally far better than store bought (really). But substitute water if you have neither.
Ingredients
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Instructions
- Cook your bratwursts however you like, but a method that nicely browns them will be best. Internal temp should reach at least 160°F.
- Sauté the shallot in oil - preferably an animal fat like clarified butter, lard or rendered chicken fat.
- Add remaining ingredients, stir to combine.
- Simmer on the stove a few. If it looks too thick add a bit more stock, or water.
- Serve warm over sliced bratwurst, with fries on the side. Try serving them with mayo for dipping. That's how most Germans order it.
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