Currywurst, the great German street food and culinary icon. It takes the best of two, totally different cuisines, and creates a smashing snack. In the proper German version, bratwurst is first steamed, then fried, and chopped into bite sized pieces. Then a fragrant mixture of ketchup and copious amounts of curry powder top the bratwurst. This, with fries, and beer; a legendary German snack for the people.
For the summertime, I have my own interpretation of this classic street fare. The first twist is serving the bratwurst in a hot dog bun with yellow mustard. This is my American spin. The second twist is grilling the bratwurst. I particularly love the char that an open flame imparts on bratwurst. And the final twist is crafting from scratch a homemade, sweet yet spicy, tomato curry sauce. This is the traditional ketchup plus curry powder kicked up a notch.
Save on the airfare to Germany, although you should visit, and grill these currywursts up for your guests. The exotic flavors will captivate and the grilled currywurst will definitely satisfy.
Currywurst, German bratwurst with homemade sweet tomato curry
Ingredients (serves 6 people):
- 1/2 red onion, finely minced
- 4 garlic cloves, finely minced
- Ginger, half a thumb-size, finely minced
- 1 Thai / hot pepper, de-seeded, finely minced
- 5 curry leaves
- 2 tablespoons ground Gram Marsala
- 1 tablespoon ground coriander
- 1 tablespoons ground cumin
- 4 oz tomato paste
- 2 tablespoons brown sugar
- 1/2 cup yogurt
- 3/4 pint heavy cream
- 12 bratwurst
- Yellow mustard
First, prepare the sweet tomato curry sauce. In a pan over medium heat, add the butter, onion, garlic, ginger, pepper, and curry leaves. Saute until fragrant and translucent, approx 5-7 minutes. Add the Gram Marsala, coriander and cumin. Mix into the onion mixture. Push the onion mixture to one side of the pan and add the tomato paste. Have the paste saute for 1 minute before incorporating all the ingredients together. Again, push the onion mixture to one side of the pan and add the brown sugar. Have the sugar caramelize for 1 minute before folding into the other ingredients. Add the yogurt and heavy cream. Stir together and reduce the heat to low. Allow for the mixture to reduce for 10-15 minutes.
As the tomato curry reduces, grill up the bratwurst. Over a medium high flame, add the brats. Allow the bratwurst to char and splinter from the fire. This bark provides additional flavors.
Toss the grilled bratwurst into the curry sauce. Coat the bratwurst. Serve the currywurst in a soft hot dog bun with some yellow mustard. Enjoy!