Created in Berlin in the post-war period in 1949, the currywurst was regarded as a “poor man’s steak” because it was made from pieces of sausage, canned tomatoes and curry. Today, it’s delicious street food, which has fallen into popular taste all over Germany, but especially in Berlin. You can also find the dish with some variations, as the sausages can be served with or without skin, and you can order your currywurst sauce to be spicy, extra spicy, or even in a vegetarian version.
In traditional German currywurst sauces, tomatoes and vinegar provide acidity, sugar or juice lend sweetness and mild curry powder adds seasoning, although some adventurous cooks add other aromatics and spices such as mustard powder, peppers or even lemongrass.
Let's learn to cook the famous currywurst
For Curry sauce
4 tablespoons of olive oil
1 small yellow onion, finely chopped
1 1/2 tablespoon light brown sugar
1 tablespoon soft curry powder, more for sprinkling
1 teaspoon ground sweet paprika
1 (2 inch) cinnamon stick
1 small chile of dry arbolus
2 tablespoons tomato paste
1 can of chopped tomatoes with their juice
3/4 cup vegetable stock
2 tablespoons apple cider vinegar or white wine vinegar
Kosher salt, to taste
Preparing currywurst ketchup: In a large frying pan, heat 1 tablespoon of olive oil on average. Add the onion and sauté, stirring occasionally, until softened about 5 minutes. Add the brown sugar and cook, stirring occasionally, until the onion is caramelized, about 5 minutes. Stir 1 tablespoon curry powder, paprika, cinnamon and chile and cook until just perfumed about 1 minute. Stir in the tomato paste, then add the chopped tomatoes and their juices, stock and vinegar. Cook, stirring occasionally, until thickened, for 10 to 15 minutes.
Dispose of the cinnamon stick and the Chile de Arbol, then transfer the tomato mixture to a blender and puree until smooth. Mix the remaining 3 tablespoons of olive oil in a constant flow. Season to taste with salt. (This makes about 2 cups of sauce).
Meanwhile, using the tips of a fork, drill a few holes in the skin of the sausages on all sides to allow the air to escape while the sausages cook. Heat the neutral oil in a large pan over medium heat. Add the sausages and fry them, turning until slightly golden on all sides, about 8 to 10 minutes, depending on the type of sausage you select. Let it rest for 5 minutes.
Slice the sausages at an angle into thick coins, if desired, and divide the sausages between the plates. Transfer the curry sauce to a squeeze bottle and water over the sausages (alternatively, you can simply water the curry sauce on top using a spoon). Sprinkle with additional curry powder, and serve with Chips.