![]() Then cut into chunky slices – about 8 is considered optimal. You can either pan-fry or grill the sausage until the skin gets very crispy on the outside – this is key. If the sausage you procured is not pre-cooked, simmer it in water first. Or simply go to a butcher or specialty food store with a selection of German sausages and ask for something suitable. Knockwurst (originally called Knackwurst in Germany) – it has a fine grind, appropriate snappiness and thickness.finely ground, pre-cooked Bavarian bratwurst (like this one we used to make Brats in Beer Sauce).The following options are relatively easy to find. ![]() Definitely not cured and if smoked – very, very lightly. Instead, look for good quality, fine grind German sausage, preferably boiled. To recreate authentic German currywurst in the US we recommend that you do not use the widely available raw, meaty ground pork bratwurst from Wisconsin – this is not the correct type of sausage. Today it is made with various mild-flavored, fine-textured veal, pork or a veal/pork combination sausages, usually pre-cooked. The original currywurst used a sausage made of pork, bacon and water, piped into pork casings. You can also skip the diced onion and minced garlic and start by warming up ketchup then adding the rest of the ingredients. ![]() spices like cloves, cinnamon, nutmeg (in small quantities) and perhaps some cayenne for heatĪs to the exact quantities and proportions – simply experiment to discover a version that best pleases your palate.a bit of diced apple in addition to the diced onion (cook it down until soft) or applesauce.honey or white cane sugar (or a combination of both) instead of brown sugar.tomato sauce and tomato paste for the base (will require longer simmering to thicken the sauce) instead of ketchup.To tweak the flavors until you find that perfect combination you can use: TIP: We recommend that you use a mesh splatter guard as pureed tomatoes/ketchup always bubble up too vigorously. Remove the sauce pan from the heat and blend.Mix and simmer for awhile longer until the sauce thickens. After a few minutes add vinegar, Worcestershire, sugar, salt, paprika and mustard.Add the organic ketchup, mix well and cook for another couple of minutes, on medium-low.Once the onion bits are translucent and soft add minced garlic and yellow curry powder and cook for about a minute. Start by sauteing diced onion in the vegetable oil over medium heat.Currywurst sauce should have body rather than being thin. TIP: Use a deep sauce pan so that you can easily blend the sauce with an immersion blender at the end. vinegar – either white wine vinegar or apple cider vinegar.mustard – use either ground seed or prepared yellow mustard.sugar – we recommend dark brown sugar, it adds a deep caramel like flavor.salt – use a coarse salt for best results.paprika – Hungarian type sweet paprika, not Spanish smoked. ![]()
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