Currywurst (KUR-ee-vurst)

German Sausage

Legend has it that creator of currywurst was Herta Heuwer from the Charlottenburg district of Berlin. In 1949, she mixed Worcestershire sauce, spices, and ketchup, blended this with cooked tomatoes and onions and made a warm spicy sauce to cover deep fried sliced Knackwurst (Knockwurst). By trial-and-error Herta had created a recipe for the first currywurst.

Recipe Directions

Warm oil over medium heat.
Put onions in pan and cook over medium heat until soft, 8 to 10 minutes.
Add curry powder, paprika powder, chili powder and continue to cook while stirring, for one to two minutes.
Add tomatoes and juice to pan and crush thoroughly, stir thoroughly.
While stirring add ketchup, Worcestershire sauce, sugar, mustard, salt, and pepper to taste.
Bring to a boil and reduce the heat to simmer, adding all the spices (paprika, curry, chili) and stirring until thickened.
Puree mixture in blender and strain through a sieve. Makes at least 500 ml of sauce.
Serve warm over sliced sausages with crusty bread or fries as a side. Sprinkle with some curry right before serving.

Servings

1-3

Prep Time (hours)

Items Needed

Small pan, blender, sieve

Ingredients

Bratwurst/Knackwurst
2 large red or yellow onions chopped very finely
2 400-g cans of tomatoes with juice
250 ml ketchup
1 tablespoon mustard
2 tablespoons sugar
4 tablespoons Worcestershire sauce
1 tablespoon paprika powder
2 tablespoons curry powder
½ teaspoon chili powder
salt and pepper to taste
1 tablespoon oil

Item type

Consumable, Food / Drink

Creator

Morgan Berry

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