morsels45

morsels45 said

Currywurst

Sliced sausage under curried ketchup, eaten with a small wooden fork standing up.

Currywurst
Photo: Ziko van Dijk, CC BY-SA 4.0, via Wikimedia Commons. A photo of the dish, not of these exact recipes.

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How to make currywurst

2 genuinely different takes — a classic, and a faster or lighter route. The same ones the app hands you once you have decided.

Berlin style

20 minutes · serves 2 · Very easy

What you need

  • 4 bratwurst
  • 200ml passata
  • 3 tbsp tomato purée
  • 2 tbsp curry powder
  • 1 tbsp paprika
  • 1 tbsp white wine vinegar
  • 1 tbsp sugar
  • 1 tsp onion powder
  • More curry powder, to dust

What you do

  1. 1Simmer the passata, purée, half the curry powder, paprika, vinegar and sugar for 10 minutes until thick and glossy.
  2. 2Fry or grill the sausages until the skins split and blister.
  3. 3Slice them into rounds on the plate — in Berlin, skinless; in the Ruhr, with skin.
  4. 4Sauce over, then a heavy dusting of raw curry powder on top. That last dusting is the dish.
  5. 5Chips on the side, wooden fork, standing up.

From a jar of ketchup

12 minutes · serves 2 · Very easy

What you need

  • 4 sausages
  • 6 tbsp ketchup
  • 2 tbsp curry powder
  • 1 tsp paprika
  • Splash of vinegar

What you do

  1. 1Warm the ketchup with the spices and vinegar for 3 minutes.
  2. 2Over sliced fried sausage, more curry powder on top.