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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.
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.
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.
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.
‡ Yes you can make your own ketchup, but I've never really understood why when Heinz exists.
* Knockwurst (the common spelling in the US) is known as knackwurst in Germany.
- Add 1/2 tsp of OMG to the curry ketchup for an additional spicy layer of flavor.
• Serve as a sandwich. Spread a thin layer of mayo on a roll or hotdog bun and toast briefly in a pan. Add the chopped sausage pieces and top with curry ketchup. You can even add some fries if you like to carb up.
• Curry ketchup is great with many other foods, from savory waffles to tater tots, or in marinades for chicken or beef before broiling them.
Food images and recipe © Christian Leue
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