Currywurst
Christian Leue
2
Main Course
A popular German dish originally from Berlin, Currywurst is as simple as it delicious. Poach and then fry up your favorite kind of sausage, then pair it with curry ketchup and a roll or French fries. I use our Bombay blend for its earthiness and sweet fennel notes.
Ingredients
Curry Ketchup
- 1/4 cup ketchup‡
- 1 tsp Bombay N3
Currywurst
- 2 sausages (bratwurst, bockwurst, knockwurst*, even hot dogs work)
To Serve
- French fries or a roll
- Bombay N3
- Mayonnaise
Directions
Curry Ketchup
- Mix the ketchup and Bombay well and set aside for 30 minutes or overnight for the flavors to meld. Will keep indefinitely in the fridge.
Sausages
- In a pan with a lid first poach the sausages in a few cups of water, then drain the water and fry them on both sides over medium heat until crisped.
To Serve
- Chop the sausages into bite-sized pieces, then serve with either a roll or with French fries. Dust the sausages with Bombay N3 and serve with curry ketchup and mayonnaise.
