Every country has its street food; Germany has its most unsung joy: currywurst. Three simple ingredients that are a treat anytime and so easy to make. I apprenticed under a German chef many years ago and one of the many things he taught me was this.
It’s ketchup and curry powder mixed with a grilled sausage dipped through it; currywurst. I first thought he was joking when he said it (he had a great sense of humour). But when he made it and with that first bite, I was a true believer, my friends.
He then went on to tell me that it’s a staple food for the street food crowd after a night of drinking. All over Germany, on street corners near night clubs, there are food trucks and vendor carts making a killing on this. Again, he wasn’t lying; on a trip to Berlin a while back, I chanced to encounter a currywurst shack near Tor Brandenburg.
Naturally, I had to try it. Sad to say, I was sober as a stone at the time and found it not as good as my mentor chef’s version. Granted, the materials used here in my country and those used in Europe are different; and there’s the matter of taste to account for. I love my curry spicy enough to break a sweat on; I know not everyone likes it so. Hence, in the recipe attached I advise whatever level of spice fits your palate.
The best part of currywurst is that it’s so laughably simple to make. It’s ready in minutes and it tastes great anytime; a night out of drinking is not required first…. but don’t let me dissuade you.
- Small mixing bowl
- 4 Bratwurst sausage Weißwurst or knockwurst would work as well here
- 1/2 cup ketchup
- 2 Tbsp curry powder hot or mild; it's up to you
- Score the sausage lightly, so it opens up as it cooks; this helps it collect the dip when it's being eaten.
- Mix the curry powder and the ketchup together until evenly blended. Set aside.
- Over medium heat, pan fry the sausage until done and golden brown; remove from the pan and cut into bite sized chunks.
- Plate the sausage bites alongside the curry/ketchup blend and enjoy as a dipped snack.