My daughter, the carnivore, visited Berlin among other European cities this summer and has requested a recipe for currywurst. I’ve never had it, until today, but apparently, currywurst is a popular fast food in Berlin usually served on a roll and or with french fries.
I started out with a submission to allrecipes and took into account the many comments about reducing the amount of sauce, adding more spice, the proper sausage to use, topping with browned onions, etc., and this is what I ended up with.
1 small onion, diced
1 tablespoon butter
3-8 ounce cans tomato sauce
2 tablespoons chili sauce
1/2 teaspoon onion salt
1/2 teaspoon garlic powder
1 tablespoon sugar
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/2 teaspoon madras curry powder
1 pound sausage, knockwurst, bratwurst, or kielbasa (the sausage in this photo is actually turkey kielbasa – too sensible, I know!)
- Saute onion in butter until browned.
- Combine tomato sauce, chili sauce, onion salt, garlic powder, sugar, pepper, paprika, and curry in a saucepan. Bring to a boil and simmer.
- Prepare sausage in your usual manner. If using knockwurst or bratwurst, I usually simmer in beer for about 20 minutes. Then make diagonal slashes in the sausage and finish them off on the grill (or under the broiler) for a crisper texture and caramelized flavor and color.
- Top the cooked sausage with the tomato sauce and browned onions. Sprinkle with additional curry powder.
- Serve on rolls and/or with french fries.
Serves 4 – 5