Currywurst, Germany’s Favorite Fast Food

My father comes from a proud family of German-Americans.  When I was a kid, we would visit my grandparents at the farm outside Sheboygan each summer.  During these visits, I always treasured outings to the butcher and the cheese factory with my Grandpa.  The time we shared together visiting with friends, family and neighbors — then surreptitiously snacking all the way home — made me feel so special.  Though Grandpa probably never ate currywurst, he did thoroughly enjoy his bratwurst.  So, this recipe always reminds me of him.

If your family is anything like mine, you will want to make a double batch of the sauce.  It is highly addictive and the kids use it on anything and everything.  My family enjoys this sauce best, when it is prepared with my South African Style Curry Powder.  However, you can also use your own favorite blend.

Which Sausage to Use

As for the sausage, don’t worry too much about which sausage to use.  Personally, I like to use weisswurst, while others swear by pork bratwurst.  Any good, local grilling sausage (boerewors in South Africa) will do.  This is Germany’s favorite fast food.  Don’t overthink it!

Although I have put this dish in the barbecue category, it is also a big hit at parties where I often serve it as a starter.

Yum

Currywurst

July 25, 2017

by Jeanette Marie

Cuisine German

Category Barbecue & Grill

Persons

8

Ingredients

• 1 kg weisswurst (or other good quality bratwurst)

For the sauce

• 2 tablespoons canola oil
• 2 teaspoons black mustard seeds
• 1/2 c red onion, finely minced
• 2 tablespoons curry powder
• 1 teaspoons black pepper, freshly ground
• 1/2 teaspoon nutmeg
• 1/2 teaspoon fennel seeds
• 2 cups tomato ketchup

Instructions

1. Heat the oil in a medium saucepan, set over medium heat. Add mustard seeds and cook, shaking the pan, for about 1 minute or until seeds start to crackle and pop.
2. Add the onion and cook, stirring constantly, until it just starts to brown. Stir in curry powder, pepper, nutmeg and fennel seeds and cook for 1-2 more minutes or until fragrant.
3. Stir in the ketchup and reduce heat to low. Simmer gently for about 5 minutes, or until the sauce thickens slightly.
4. Grill (or fry) the weiswurst until they are nicely browned on all sides and cooked through, about 3-4 minutes per side.
5. Slice the sausages crosswise into 1 cm thick discs and place on serving platter.
6. Serve each diner an individual bowl of curry sauce (for dunking) and plenty of toothpicks.

Notes

Curry sauce can be prepared up to one week in advance and stored in the refrigerator.
I like to use South African Style Curry Powder when I prepare this sauce for my family.

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Tags

barbecue,

boerewors,

braai,

brats,

bratwurst,

curry,

grill

If you’ve never prepared bratwurst before, Brats and Beer has some great tips for cooking them — and even making your own sausages!