Germany's favorite must-have street food. It's the country's equivalent to the Hamburger here in the US.
Currywurst has been a staple of tradition since 1949 when Herta Heuwer invented it in Berlin, most likely by accident, while playing around with curry powder, Worcestershire sauce and Ketchup, which she obtained from British soldiers at the time. This Wurst has spread all over Germany ever since and many variations exist today. 850 million Currywursts are being consumed in Germany each year; with 70 million of the porkish goodness in Berlin alone. The recipe below is extremely close to the original in taste, flavor and authenticity.
It's all in the sauce and not so much in the sausage (Wurst) but a good-quality pork sausage such as a Bratwurst or Swiss Bockwurst (my favorite!) is a must. Berlin has even dedicated a new Museum to the Currywurst. That should tell you how popular this Wurst is.
There's not really much to it except pan-frying the sausage until both sides are browned. Just make sure the casing doesn't burst in too many spots so use medium heat. Now the sauce is a different matter. Here's what you'll need to make the real German Imbiss-style Currywurst sauce at home...
For the sauce:
1 6 oz (170 grams) can of tomato paste
2 Tbsp olive oil
2 Tbsp curry powder
1 Tbsp paprika powder
1 tsp cayenne pepper
6 fl oz (175ml) of orange juice
4 fl oz (125ml) of beef broth
2 star anise
a pinch of organic sugar (or a tsp of honey, if preferred)
salt & pepper to taste
Start by heating the olive oil in a saucepan over medium heat, add the tomato paste and 'sweat' the paste while stirring. I use a whisk for all of this, if it matters. Add the curry powder and cayenne pepper and saute for one more minute. Pour in the OJ and add the paprika powder. Whisk everything together. While still whisking add the broth, the star anise and the pinch of sugar. Bring the sauce to a light simmer for about 10 minutes. Season with salt and pepper. If the sauce is too thick, you can add a bit of water to thin it out. The amount of sauce will be enough for 4 Currywursts and it freezes well, too, in case you have leftovers which I doubt you will have.
TIP: If you really want to take this sauce recipe over the top, add a 1/4 cup of ketchup, 1 Tbsp Worcestershire sauce and a light dusting of garlic powder to the sauce at the very end and whisk it in.
To serve it cut the sausage into thicker slices, spoon some of the sauce over it but don't drown the Wurst in it, sprinkle a little curry and paprika powder on top of the sauce and dig in!
Currywurst is traditionally served with French fries or a bread roll, but it tastes great just all by itself.
This is true German street food. Enjoy!
P.S.: A nice video about the Currywurst...