Currywurst
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
blank
1/4 cup ketchup‡
1 tsp Bombay N3
blank
2 sausages (bratwurst, bockwurst, knockwurst*, even hot dogs work)
blank
French fries or a roll
Bombay N3
Mayonnaise
Directions
blank
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.
blank
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.
blank
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.
