Currywurst has become one of my favorite German meals. It is a simple preparation of bratwurst and french fries invented in the 1940’s whose sauce centers primarily around two ingredients: ketchup and curry powder.
I was always intrigued by the dish, so when I found myself at the Hacker-Pschorr Brewery in Munich last year I knew I would have to try it. It was without a doubt one of the best things I ate on that trip. The quality of the bratwurst and the perfect balance of sweet and spicy are things I still daydream about. When I returned from that trip I was determined to create my own version of this simple dish that had inspired me.
In recent months, our kitchen has begun cooking from an Alpine perspective, working with flavors and concepts from Austria, German, France and Italy. With this new, more focused approach to our menu, it became the perfect time to begin serving the Currywurst.
The Bratwurst that we use is made with very finely ground pork, which gives it the perfect texture contrasted with the pan seared “snap” of the casing. Our french fries are thinly cut and fried in beef tallow for a crisp and flavorful fry. Our currywurst sauce is then heated and served warm over the sliced bratwurst.
I can’t wait to cook this dish for you, but in the meantime I have included the recipe for our currywurst sauce below.
Happy Cooking!
Ingredients:
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8 oz Ketchup
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8 oz Tomato Sauce
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1/3 C Apple Cider Vinegar
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3 T Yellow Curry Powder
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1 ½ t Smoked Paprika
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1 T White Sugar
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Salt and Black Pepper to taste
Method:
Combine all of the ingredients in a 4 qt sauce pot and simmer for ten minutes. Chill and reserve.