original currywurst

original currywurst

NOTE: Currywurst sauce should have body rather than being thin. Let simmer over medium heat, occasionally stirring; bring to a gentle boil and reduce heat to low. This post contains affiliate links which help support our blog at no cost to you. Heuwer started selling the cheap but filling snack at a street stand in the Charlottenburgdistrict of Berlin, where it became popular with construction workers rebuilding the devastated city.

Most people won't think twice about serving basic cornbread when is on the table. Information is not currently available for this nutrient. This is my adaptation of currywurst. If you're in a hurry, you can substitute ketchup for the sauce, or use your own recipe.

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I make it polish sausage or knockwurst. Pour tomato sauce into a large saucepan, then stir in the chili sauce, onion salt, sugar and pepper. After immigrating to the USA from Germany one of the foods I missed most was currywurst. Remove from heat and use an immersion blender to blend all the ingredients. Thank you for sharing at Create, Bake, Grow & Gather this week.

Required fields are marked *. 450.6 calories; protein 18.4g 37% DV; carbohydrates 26.1g 8% DV; fat 31.7g 49% DV; cholesterol 74.9mg 25% DV; sodium 3018.7mg 121% DV.

This will be a new go-to recipe when we want something different. Most vendors have their own recipe for curry ketchup which guarantees variations in the overall flavor. The original currywurst used a sausage made of pork, bacon and water, piped into pork casings.

She lived in the British military sector of Berlin after World War II where some soldiers had given her some ketchup, curry powder and Worcestershire sauce that they brought with them from the UK. It has been changed significantly.

It is quick and simple and everyone loves it! (You can see from my other reviews that I prefer dishes with minimal kitchen clean-up afterward!)

Serve with fries or freshly baked bread rolls (Brötchen). Currywurst is a popular 'fast food' in Berlin, Germany. Take one typically German smoked sausage, boil it, fry it, then serve it sliced with spiced and curry flavoured tomato sauce and a side of chips.

It was all a case of acute luck, having most of the major ingredients on hand. It will save well for about a month.

Hi, David, we hope this version of curry ketchup works out for you! The curry ketchup should be quite thick. Allrecipes is part of the Meredith Food Group. The curry ketchup covered sausage became so popular that it soon attracted competitors, who tried to emulate the recipe and ended up creating numerous versions of it. It originated in Berlin as a fast snack (Schnellimbiss) and eventually spread to other cities.
The invention of currywurst is attributed to Herta Heuwer in Berlin in 1949, after she obtained ketchup (or possibly Worcestershire sauce) and curry powder from British soldiers in Germany. It is very good but there was a lot of sauce. Add comma separated list of ingredients to exclude from recipe.

She patented her sauce under the name "Chillup" in …

Add the ketchup, stir and cook until it is heated through and gently simmers. Yummy! We're big bratwurst fans but I was sick of just grilling them up and serving them on buns with sauerkraut. Nutrient information is not available for all ingredients. Add comma separated list of ingredients to include in recipe. Currywurst remained as a shared culinary heritage of all of Germany. It may be better if you cut down the amount of tomato sauce. I used good Hungarian Paprika and Indian Curry. Hugs, Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Definitely not cured and if smoked – very, very lightly. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Another fabulous recipe guys…. It is either grilled or fried. The following options are relatively easy to find. Sadly this is not the recipe I submitted. Once the onion bits are translucent and soft add minced garlic and yellow curry powder and cook for about a minute. Knockwurst is more like the original Currywurst from Berlin. Slice into pieces 1/4 inch to 1/2 inch thick. To tweak the flavors until you find that perfect combination you can use: As to the exact quantities and proportions – simply experiment to discover a version that best pleases your palate. i grew up on Curry Wurst this gets close but meh... germans acutally use a sausage made of fine ground beef that gets fried till the skin is crispy but the type of sausage is somewhat regional an easier sauce is ketchup with lots of curry (to taste) and some browned fine diced onions served usually with a fresh roll and/or french fries. Try a knockwurst instead of the kielbasa. Let simmer over medium heat, occasionally stirring; bring to a gentle boil and reduce heat to low. You saved German Currywurst to your. Frau Heuwer never told anyone what the exact recipe of her curry ketchup was, reportedly not even her husband. Cook the bratwurst in a large skillet over medium heat until browned. So glad to hear:) I think you will like the sauce. After a few minutes add vinegar, Worcestershire, sugar, salt, paprika and mustard.

If not using immediately store the curry ketchup refrigerated in an air tight container once it has cooled down. I submitted a photo which looks pretty authentic.

The area that I lived in Germany (Zweibrucken) seemed to be very consistent with their recipe. I’m delighted to be featuring your Currywurst recipe at tonight’s party and pinning too. Your daily values may be higher or lower depending on your calorie needs.

Currywurst is the creation of a German lady by the name of Herta Heuwer who lived in Berlin. I'll be sure to measure the hot sauce next time the sauce I had was tooooo hot but still was awesome. It was boiled and then deep fried.

Today it is made with various mild-flavored, fine-textured veal, pork or a veal/pork combination sausages, usually pre-cooked.

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