So, we finally made it back to Germany, only a 40
minute drive, to do some groceries. The
town of Breisach is another of these quaint places that we love to visit once
in a while. It's just across the border along the Rhine, which at the moment is
filled with pleasure boats and cruising vessels. We try to visit once a month
to replenish our household items and toiletries (at a fraction of the price in
France) and to pick up some foods that aren't available here. At the top of my list was curry ketchup, so we
decided to make some currywurst, Germany's favourite street food. Since it was
so hot, inside and out, barbecuing was a much better option than cooking
indoors. Since most of you can't drive over to Germany
to pick up a bottle of curry ketchup, I've found a recipe for you to try. Unfortunately, I haven't made it myself but
if you do, let me know how it turns out.
Guten Appetit!
Lonely
Planet: The World’s Best Street Food
Currywurst
Currywurst
transforms
sausage,
chopped
and
doused
in
a
spicy
tomato
sauce,
into
night-time
nirvana.
As
you would
expect
with
a
German
snack,
it’s
the
ultimate
beer
food. Currywurst consists of a decent
fried
or boiled
sausage, chopped
and
drowned
in
a
spicy
tomato based
slick. There are as many different variations as there are sausages in Germany. Some
favour
a
sauce
with
a
good
hint
of
Indian
curry,
while
other
prefer pure
chilliheat. One Currywurst fanatic might like a mustardy sauce, another opts for one
rich
with
lemongrass
and
Thai
spices. Then there’s the choice of chips(fries), white bread or
wholegrain roll. There are songs dedicated to the food,and even a museum has been opened in honour of this Berlin mainstay.
Serves 5
•
2 tbs vegetable oil
•
1 onion, finely diced
•
2 tbs curry powder
•
1 tbs hot paprika
•
2 cups canned
tomatoes
•
½ cup white
sugar
•
¼ cup red
wine vinegar
•
salt and pepper to
taste
•
5 mild sausages
of
your choice
1. Heat
the oil in a pan over a medium heat and add onion, cooking until soft.
2. Add
curry powder and paprika and cook for one minute, then, using your hands, break
up the canned tomatoes and add to the mix.
3. Stir in
sugar, vinegar, and salt and pepper to taste. Bring to a boil then reduce to a
simmer. Cook until thickened, stirring occasionally. This should take about 25
minutes.
4. Remove
from heat and whizz the sauce in a blender until silky smooth, then strain it
through a sieve to remove any pulpiness.
5. Grill
sausages until thoroughly cooked through and nicely browned on the outside.
Remove from the heat and slice into 2cm (1in) rounds.
6. Divide
sausage chunks into 5 bowls and top with a hearty dollop of sauce (re-warmed if
necessary). Serve with toothpicks.
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