For the uninitiated, currywurst is Germany’s favourite fast food that came about in Berlin in the late 1940’s when a lovely little woman called Herta Heuwer (I have no idea if she was lovely or not) allegedly got hold of some ketchup and curry powder from some British squaddies, mixed them together, stuck the end product on some sausages and sold them to the hungry construction workers of the devastated city. The sausage used in currywurst is typically Bratwurst or Bockwurst, but I have Krakauer, which is a smoked pork sausage, and it is perfect for this recipe.
3 Krakauer sausages, failing that Kielbasa, failing that Mattesson’s smoked sausage (you’re right, 3 is a strange number for a recipe but I only have 3 in my pack…ok, fine just make it 4)
½ a large onion (diced)
1 green chilli (finely chopped)
2 teaspons of the following:
2 garlic cloves (crushed)
400g tin of chopped tomatoes
½ cup of water
Half a metric handful of chopped fresh coriander
Pinch of salt and pepper
About midway through the process for the sauce above you can start the sausages cooking. I like to roast the Krakauers in the oven for this recipe, which takes about 15 mins at 190C (fan). It’s satisfying seeing the sausage skin split open. So, do that.
In Germany, currywurst and chips go together like Hansel and Gretel, however since I am going for the British twist on currywurst, I am serving this up with rice, which is nice. And that is that. Next time you fancy going out for an Indian, just stay in and make yourself a German (sort of).
Want more info about currywurst? What do I look like to you? Some sort of sausage blogger or something? Go to the Currywurst Museum in Berlin.
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