Sliced Bratwurst with Curry-Ketchup Sauce
This Post May Contain Affiliate Links
Find this German Würstchenbudenstand (“sausage booth stand”) classic on every corner in Germany. If you haven’t had a great Currywurst, then you haven’t lived! Next to Döner Kabab, this must be the most popular fast food in Germany (taken aside all the American food chains that have taken over of course). Berlin has several Currywurst specific restaurants that battle each other for the spiciest Currywurst in town. You can play with the bratwurst itself as well as with the sauce when it comes to the amount of spice, consider this the “chicken wing of Germany,” if that makes sense.
I took a twist on a classic Bratwurst recipe by adding some double smoked green chili bacon from Whole Foods and roasted Hatch chilis from a local Mexican restaurant (Port Fonda), as well as some fresh, chopped cilantro (leaves and stems). Cayenne pepper was added to the sauce to give it the desired amount of oomph! It turned out pretty awesome!
Of course you can use bought bratwurst, but isn’t making your own so much more fun? It can be a challenge, that’s for sure, but I love using my Kitchen Aid attachments to play with! This is the first time I used collagen casings to stuff my sausages, and while I like the consistency of them better, they easily cracked and didn’t hold together at the ends. I will need to do some more research on the best way to work with these, but would also appreciate any tricks and tips from you! Thank you in advance!
And if you love German cooking and baking as much as I do and want a chance to win cool kitchen gear (more high quality German WÜSTHOF knife sets coming soon!), PLEASE SUBSCRIBE below! ????
SUBSCRIBE VIA EMAIL
Enter your email address to subscribe to this blog and receive notifications of new posts by email.
An email was just sent to confirm your subscription. Please check your email and click confirm to activate your subscription.
Ingredients for about 2 lbs of sausage (enough for approximatelt 12 full links):
- 2 lb meat (I used 1.5 lb pork shoulder and .5 lb bacon (any bacon will work, but I found Whole Foods’ double smoked green chili bacon on sale and it is awesome!), cut into cubes
- 20 g salt (or just over 1 Tbsp)
- 2.2 g pepper (about 1 tsp)
- 3 roasted Hatch chili peppers, chopped (can also substitute other chili peppers)
- 1 tsp dried marjoram
- 2 large cloves of garlic, finely diced
See this Bratwurst recipe for more pictures regarding the method. FYI, I used collagen casings for today’s recipe.
Ingredients for Curry-Ketchup sauce:
- 16 oz tomato ketchup
- 2 small yellow onions, finely diced
- 3 Tbsp dark balsamic vinegar
- 2 Tbsp honey
- 2 Tbsp curry powder
- some cayenne pepper
- 1 dash soy sauce
- olive oil
- tomato paste (I like Whole Foods’ 365 brand that comes in a tube – perfect if you just need a little bit!)
Over medium heat, sautée diced onion in 1 Tbsp of olive oil until glossy and see-through. Add about 1 Tbsp of tomato mark and stir until fragrant. Add about 2 Tbsp of water and stir until the paste dissolved. Add ketchup, vinegar and honey and stir. Add soy sauce and curry powder; season with cayenne pepper to taste.