Whilst doing research for Germany Trip I ran across a curious dish, Currywurst. Texas has a huge German influence so I was familiar with Bratwurst but I had never heard of combining them with Indian flavours, so off I went to experiment.
Brats are something I eat only at German festivals, so it was my first time to purchase them. I was surprised to discover they can be made from veal, pork or beef; I picked up the veal and pork to taste the difference.
The first step to Currywurst is to make the curry “ketchup”. Yeah, I know you can buy this at specialty stores, however I wanted to change the sugar and spice components.
- 28 ounces chopped tomatoes
- 1 Onion, chopped
- 5 Cloves Garlic, chopped
- 2 T Coconut Oil
- 1 T Ginger, peeled and chopped
- 1 Cinnamon Stick
- 1 t Red Pepper Flakes
- 1 t Ground Mustard
- 3 T Coconut Sugar
- 3 T Apple Cider Vinegar
- 2 T Sweet Curry
- 1 T Hot Curry
- 1/4 t Ground Clove
- 1/4 t Ground Allspice
In a large pan, heat oil to medium high then sautee the onion until browned. Add garlic and sautee until fragrant. Remove from heat.
Heat a medium-sized crock pot (at least 2QT) to high, add the remaining ingredients and stir. Add onion and garlic mixture, stir. Cover and cook on high for 3 hours, uncovering and stirring occasionally. Uncover, reduce heat to low and cook for another hour to thicken. Turn the pot off and let cool. Transfer the cooled mixture to a food processor and pulse for a minute to smooth the texture. Refrigerate in an air-tight container.
You could cook this stove top and reduce the cooking time by a few hours. I like the crock pot version since it lets me get on with other things for a few hours without having to babysit an open flame.
You should always taste test the curry ketchup with oven-baked sweet potato fries. Always 😉
Next, the curried cauliflower “bread” and bratwurst preparation to complete the Currywurst.