Die Deutsche Currywurst
The is nothing German on curry, but once it's on a Wurst it becomes an utterly German dish. The curry is not even curry, it is a curry spice mix. Most famous is the currywurst either in the north, in Berlin, or again in the very south, in Bavaria, for beer festivals. Most definitely, it is one of the most prominent street foods in Germany to be bought at stands and eaten while standing, with bread or a Bretzl.
We have ready-made curry-ketchups in German supermarkets, but none of them ever satisfied me - it just really makes sense to simply go to a stand and buy the ready meal. However, here in Singapore, you either go to Brotzeit Restaurant and buy for over 10$ one with a slightly watery sauce, or you go to Erich's Wurststand in Chinatown and get for a good price a good Wurst, but obviously I heard the call, i felt the challenge: how in the world do you make that curry sauce?
I read and watched many instructions, and what I came up with is a mix of some of them, and then I also asked several German chefs online what their twist is. Finally it all depends on your taste: do you want it more spicy, sour, sweet, ketchup-ish or curry-ish?
Here my take:
I heated normal tomato ketchup,
added a bit baking soda which makes it creamy,
and stirred it until all bubbles subsided.
Then I added spices:
curry powder
smoked paprika powder
onion powder
garlic salt
cayenne pepper
stirred it in.
adding liquids:
worchester sauce
beef or veggie stock
boil for ard 5min, check consistence and maybe add water ad lib.
For the sausages I bought simple Bratwurst from the supermarket, boiled it first, and in the end fried it in a pan .... cut it in a bit so it doesn't explode :)
That's just it .... sausage on a plate, sauce over the sausage, and sprinkle bit curry over the whole dish ....
MAHLZEIT!