With an estimated 800 million servings of Currywurst eaten each year in Germany it becomes plainly obvious that once you get a craving for this morish street food style dish it’s something you will keep on going back to time and time again. If you’ve never had Currywurst it’s quite a basic dish, very quick and easy to prepare a simple version but it packs an incredible punch of flavour that makes the taste buds sing with joy. The sauce is a spicy curry ketchup that is spooned over pork sausages, traditionally Bratwurst, then topped with another sprinkling of curry powder. The best part is that apart from the sausages all the ingredients can be found in your average pantry.
Cooking Method: Oven-Smoker. Sausages can also be cooked traditionally on the bbq plate or grill.
Cooking Time: 60-90 minutes
Pork Sausages (Traditionally Bratwurst but any Pork sausage works great).
Tomato Ketchup - 1 cup
Curry powder - 1.5 tablespoons
Bicarb Soda - 1/4 teaspoon
Onion powder - 1 teaspoon
Garlic powder - 1 teaspoon
Paprika - 2 teaspoons
Cayenne pepper (optional, sprinkle to taste)
Worcestershire sauce - 2 teaspoons
Beef stock - 100ml
1. Start by heating the ketchup then adding the bicarb soda, the ketchup will foam and froth up, this step neutralises some of the tangy acid from the ketchup. Stir continuously over heat for a minute or two until the ketchup stops foaming and returns to normal.
2. Add the rest of the ingredients and stir well to combine all the ingredients. Let simmer very gently for 10-15 minutes. Move to the side plate.
3. The sauce not only can be made earlier but it’s better if you do, it gives all the flavours a chance to mesh in together.
4. Cook the Bratwurst. We smoked our sausages in the Ozpig smoker to infuse that bit of extra smokiness into the dish but of course your can simply fry them on the BBQ plate or grill them over the char grill plate. If smoking them cook thick sausages indirect at 250f for 90 mins or 60mins for thin or until cooked through. We used some chunks of Cherry wood for smoke.
5. Slice sausages into bite sized chunks and spoon sauce over the top, finish with a sprinkle of curry powder. Great served with a piping hot pile of French Fries.