Currywurst!

Herta Heuwer is attributed with the invention of Currywurst when she obtained some ketchup, Worcestshire and curry powder from British soldiers just after WWII… it’s a staple on menus all over Berlin, so I found a recipe in German cookbook and translated it. Yale and I might have to try this out when I get home:

A spicy Currywurst Sauce that can be used for all types of dishes

2 large red or yellow onions chopped very finely
2 × 400 gm can 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
1/2 teaspoon chili powder salt and pepper to taste
1 tablespoon oil

Warm oil over medium heat
Add the onions to 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 1 to 2 minutes
Add tomatoes and juice to pan, crush thoroughly and stir through
Stirring add ketchup, Worcestershire sauce, sugar, mustard, salt and pepper to taste
Bring to boil and lower to simmer, stirring occasionally until thickened. 20-25 minutes.
Puree mixture in blender and strain through a sieve.
The recipe makes at least 500 ml of sauce.
Grill some sausages, slice and cover with warm sauce.
Add to the sauce covered sausage you can add some additional Paprika powder, Salt, Pepper, Chili Powder, Curry Powder, Mustard, or finely chopped onion, to taste.

Serve with Fritten, or on a bun*

Guten Appetit!

* Quite a lot of places seem to serve their Currywurst with Asian fried shallots on top – Icelandic hotdog style!