• Out-of-Stock
Currywurst

Currywurst

Here is an interpretation of Herta Charlotte Heuwer's iconic Currywurst recipe, which is simple yet flavorful. While there is no official recipe, this version captures the style of her famous Currywurst using basic ingredients.

Ingredients

  • 4 pork sausages (Bratwurst or Bockwurst)
  • 500 g tomato purée or crushed tomatoes
  • 1 tablespoon tomato paste
  • 1 small sweet onion
  • 2 teaspoons honey
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon vegetable broth
  • 1 tablespoon Worcestershire sauce
  • 1-2 tablespoons curry powder
  • 1 teaspoon mild chili powder
  • A few drops of Tabasco
  • Salt, pepper

Instructions

  1. Prepare the Sauce:

    • Finely chop the onion. Sauté in a hot skillet with oil until softened.
    • In a bowl, mix the tomato purée, tomato paste, honey, balsamic vinegar, vegetable broth, curry powder, mild chili powder, Tabasco, salt, and pepper.
    • Add this mixture to the skillet and let it simmer for about 10 minutes.
    • Stir in the Worcestershire sauce at the end of the cooking time.

  2. Cook the Sausages:

    • While the sauce simmers, cut the sausages into 1-2 cm pieces.
    • Heat a pan with a little oil and cook the sausage pieces for about 10 minutes, until well browned and cooked through.

  3. Serve:

    • Arrange the sausages on a plate, pour the sauce over them, and sprinkle a little curry powder for garnish.
    • Serve with fries or bread.

Enjoy your meal!

Sorry, This item is out of stock.
€18.00
VAT included
Out-of-Stock

German and Eastern European Sausages, Often Found in Local Cuisines and Enjoyed in Various Preparations:

Vienna Sausages and Similar Types

  • Wiener Würstchen / Wiener / Wienerle: Thin sausages originating from Vienna, usually made from a mix of pork and beef, lightly smoked and pre-cooked.
  • Frankfurter Würstel / Würstl: Sausages similar to Wiener but from Frankfurt, often served with mustard or in bread rolls.
  • Wienerli / Saitenwurst: Variants of Vienna sausages in the German-speaking region of Switzerland, served as snacks or in hot dogs.

Southern German and Austrian Sausages

  • Weißwurst / Weisswurst: Bavarian white sausage, typically made from veal and seasoned with parsley and lemon, traditionally served with sweet mustard.
  • Rostbratwurst: A typical grilled sausage, often served with bread and mustard, particularly popular in Bavaria.
  • Nürnberger Rostbratwursts: Small, thin sausages from Nuremberg, often grilled and served in groups of three or six.
  • Kalbsbratwürstchen: Softer veal sausages, often seasoned with nutmeg and other spices.

German Variants of Pork Sausages

  • Bratwurst: A large type of grilled pork sausage, varied by regions in Germany, typically made from pork, and very popular at festivals.
  • Currywurst: Bratwurst cut into pieces, served with a curry sauce, emblematic of Berlin.
  • Bockwurst: A poached sausage of German origin, often served with beer during carnival.
  • Käsekrainer: An Austrian sausage containing melted cheese, often grilled.

Spreads and Charcuterie

  • Leberwurst: A spreadable liver sausage, usually made from pork liver and seasoned with spices like pepper and marjoram.
  • Teewurst: A fine-textured sausage often spread on bread for a light snack.
  • Mettwurst: A raw, spicy charcuterie often spread on bread, very popular in northern Germany.
  • Schwarzwurst: A black sausage made from blood, often served cold or grilled.

Eastern European Sausages

  • Krakauer: A smoked Polish sausage, often served in slices or as a hot snack.
  • Kielbasa: An iconic Polish sausage, lightly smoked, available in many variants.
  • Starowiejska: A regional Polish sausage, often smoked and very spicy.
  • Biała Kiełbasa: A white Polish sausage often used in traditional soups.
  • Zwyczajna: A simple Polish sausage, sometimes served with bread and condiments.
  • Krakowska: A coarse-textured, well-seasoned sausage from Kraków, often consumed cold.
  • Wiejska: A rustic variant of kielbasa, with a coarser texture and a smokier taste.
  • Kabanos: A long, thin Polish sausage with a smoky flavor, often eaten as a snack.

Other Popular Sausages and Variants

  • Knack / Knacki: Thin sausages with a slightly smoky flavor, often poached or grilled.
  • Krainer Wurst: A typical Slovenian sausage, served in Austria, often seasoned with garlic and pepper.
  • Wollwürsten: A fine, non-smoked German sausage typical of the Stuttgart region.

These sausages offer a wide variety of flavors and textures, suitable for various preparation methods, whether as snacks, main dishes, or accompaniments.

Comments (0)