Currywurst is to Germany what hotdogs are to America. It is absolutely delicious junkfood! It is pork sausage
cut into slices and topped with ketchup and hot curry powder.
Currywurst was invented after WWII and it is no accident that it happened in Berlin. It
mirrors the postwar forced, but nevertheless cosmopolitan, realignment of the German culture: American ketchup, British
curry and German Knackwurst. If only other countries could experience such realignment!
Currywurst is typically sold as an Imbiss (a diner or a fast-food stand)
and served with French fries.
- 5 links of Knackwurst (veal and pork sausage with garlic)
- 1 tbsp vegetable oil
- 2 8-oz cans of tomato sauce
- 1 tablespoon red curry powder
- 1/2-1 tsp paprika
- 1/2 tsp sugar
- 1/4 tsp onion powder
- Heat oil in a medium saucepan. Slice wurst in pieces about 1/2 inch thick and stir fry brown, stirring often. Remove and keep warm.
- Pour the tomato sauce into the saucepan. Add in all seasonings and mix well. Bring to a boil
- Lower heat to medium-low, cover and allow to cook for 10 minutes. Stir occasionally to prevent burning.
- Check flavor and add curry powder at your discretion. Lower temperature and simmer for 20 minutes more.
- Arrange the cooked wurst on a plate, pour sauce over it and garnish with additional curry powder.
- Serve with french fries on the side, adding enough sauce to dip fries.
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Last updated: November 1, 2010
Photograph from Wikimedia Commons used under the terms of the GNU Free Documentation License.