Currywurst

Currywurst is a rather popular German dish. It consists of grilled pork sausage, cut into pieces and sprinkled with a sauce made from ketchup or tomato sauce and curry powder. Even though it’s not Italian, I’ll provide you with the recipe, and then, if you like, a little Italian twist.

Ingredients

• 4 bratwurst-style pork sausages
• 1 tablespoon of vegetable oil (for cooking the sausages)
• 250 ml of ketchup
• 100 ml of water
• 2 tablespoons of curry powder
• 1 tablespoon of sweet paprika
• 1 tablespoon of honey
• 1 tablespoon of vinegar (white wine or apple)
• Salt and pepper (to taste)
• Bread such as baguette or rosetta (for serving)

Preparation

1. Heat the oil in a pan over medium-high heat and cook the sausages until they are well browned on all sides.
2. In the meantime, in another pan, mix the ketchup with water, paprika, some of the curry (keeping some aside to sprinkle on top at the end), the honey, and the vinegar. Cook over medium heat for about 5 minutes, until the sauce thickens slightly. Taste and adjust for salt and pepper.
3. Once the sausages are cooked, cut them into pieces about 2-3 cm in size.
4. Arrange the sausage pieces on a plate and pour the warm curry sauce over them.
5. Sprinkle with the remaining curry powder and serve with fresh bread on the side.

If you want an Italian touch, you might consider using Italian sausages, such as fennel ones, and maybe add a hint of chili to give it a bit of spiciness.

Curiosity

Currywurst was born in the post-war period and quickly spread as street food thanks to its simplicity and its bold flavor. Today, you can find various “Currywurstbuden” (Currywurst stalls) all over Germany, each with its own version of the curry sauce.